■Time and Date
Nov 16th Saturday 10:00 to 15:00

■Location
Tokyo Sushi Academy Tsuikiji Branch
KY Bldg 2nd Floor 4-7-5 Tsukiji Chuo-ku, Tokyo
https://sushischool.jp/aboutschool/

■Who will be an instructor?
Mr. Naoyuki Konishi / Ramen Support Center

Born in Tokyo in 1968, and became ramen-foodie when he was 20 y.o. Mr. Konishi started his ramen chef career in 30 y.o., and has devoted himself to a wide variety of positions like sales management, staff management, adversiting/PR, and new menu development besides ramen chef.

With his unique experience in ramen business industry, he is working as an advisor for food product company and as an instructor of ramen school for professional ramen chefs.

*Mr. Konishi speaks in Japanese and our assistant instructor translates into English.

■What you will learn?

<Demonstration by instructor>
〇 Elements of ramen
〇 How to make tonkotsu pork bone based soup
〇 How to make tare sauce based on Salt/Soy Sauce/Miso
〇 How to make ramen ingredients / Roasted pork, Seasoned boiled egg. Spicy miso
〇 How to make garlic flavored oil

<Practice>
〇 How to slice green onion
〇 How to boil noodle and drain hot water
〇 How to choose Donburi bowl
〇 How to make ramen presentation

■Requirement
-Applicants must be at least 18 years of age
-No professional experience required
(It would be better if you have experience, but those without experience can apply as well)

■What you need to bring?
We prepare disposable apron and small knifes
(It would be better if you have chef uniform and knifes but those without uniform and knifes can apply as well)

■Price
33,000JPY / one day

■ スケジュール日程
スケジュールが決定次第ご案内いたします。

■場所
東京すしアカデミー築地校
東京都中央区築地4-7-5 KY ビル2階
https://sushischool.jp/aboutschool/

■ レッスンの流れ（例）
1. 寿司シャリの作り方
2: 本日の材料の紹介( ワサビ、寿司ネタなど)
3. 握り寿司用のお魚の切り方
4. 握り方を見て学んでいただき、お寿司を食べて頂きながら、ご用意していた前菜をお召し上がりいただく。
5. 握り、軍艦、手巻きのお寿司の習い方を学ぶ。
6. 季節のフルーツを召し上がって頂きながらワークショップ終了。