Consultant Profile

Ramen Consultant - AKI KOASHI


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.

After leaving Santouka, I managed new restaurant openings and product development for Ramen Yamadaya and Orange Tei. I continued to grow my knowledge and experience in both the ramen making techniques and the business side of the restaurant industry by branching out to 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. The diversity of my journey gave me the understanding of the food industry to reduce labor costs, utility costs and food costs, while improving the working environment.

Now, with our pressure vessel, what was once a common belief that restaurants need a harsh environment to have quality products will be completely changed. As a new era ramen coordinator, I have introduced various types of broth, such as Chintan (clear broth) and Paitan (white broth) experimenting with pork, chicken, beef, seafood and vegetables using our pressure vessel, greatly reducing costs of labor, ingredients, and utilities, while improving quality and work environment even more than before.

ramen Consultant Shige Ito


Project Consultant & High Pressure Vessel Coordinator

I was born in Hayama a small town right by the ocean just like Santa Monica in 1955.

During my younger years, I've worked at ramen restaurants in Tokyo for a few years and came to the US when I was 23.  I played American football and wrestling in college, but after I injured my knee, I quit school and started working for a meat packing company and wholesale food company.

I finally found my "Tenshoku" 天職 (god given job) as Ramen chef when I met Aki-san at Yamadaya in Torrance. He taught me the basic principles of Ramen including Tonkotsu, Shoyu, Miso, etc.

With the knowledge of making ramen, I had the opportunity to work in NYC with ramen shops, and then in 2013, I started a pop-up ramen shop, Benkei Ramen, inside Ushiwaka Maru which operated late night from midnight to 4am.​

Having success with a packed restaurant with ramen lovers, restaurant workers, and even famous restaurant chefs, some investors and restaurant owners approached me to help them improve their business. I helped many restaurants with their ramen business in Manhattan, Brooklyn, New Jersey, and Connecticut.

I now work again with Aki-san as a high pressure vessel coordinator to continue helping ramen restaurants.