Project Consultant &
High Pressure Vessel Coordinator
I Learned the basics of ramen preparation under the founder of Santouka Ramen at the main branch located in Asahikawa (Hokkaido, Japan) during my early days as a Ramen apprentice. A few years later, I took part in establishing Santouka Ramen restaurants in America, with locations including Costa Mesa, Torrance, New Jersey, Santa Monica and San Diego.
I advanced my skills by heading the product development for the new store opening of Ramen Yamadaya and the launching of their central kitchen.
Later with the opening of Orange Tei, I continued furthering my experience and knowledge in the ramen industry, and used that experience to branch into various types of stores in the United States, from small stores to large stores, roadside stores, food courts, etc., serving over 1,000 meals a day. My extensive experience in the restaurant industry provided me the ability to reduce labor costs, utility costs and food costs, while improving the working environment.
As a new-era Ramen Coordinator, I have introduced various types of broth, such as Chintan (clear broth) and Paitan (white broth) with the use of pork, chicken, beef, seafood and vegetables.
Whether the vision for your ramen is traditional or original, I would love to help support it.
My rich experience in the restaurant industry will help ensure the smooth operation of any new restaurant in which I am involved.
I also have experience running the administrative side of the business, from managing employees to cost reduction.
I am associated with a ramen school in the U.S. and can help facilitate classes for those interested.
I can help with your restaurant from the planning stages through the grand opening and beyond.
With over 15 years of living and working in California and the U.S., I am familiar with the domestic restaurant market and will help advise you along the way.