There are ramen shops and restaurants in just about every block of Tokyo. What does it take for ramen shop owners to survive among fierce competitors who run their business in the stone-throw distance? A short answer is not easy. Paolo obtained an OK from Chef Tetsuya, 41 years old, working in Japan at a ramen store, karashibi miso ramen Kinkanbo to film his day at work.
How to run a successful ramen shop
Posted by Sadao Sasaki on
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