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.