Is It Worth It Owning a Ramen Shop in Japan?

[@LifeWhereImFrom]

Initially this video was going to explore how profitable independent ramen shops in Japan are. But it's pretty hard to get owners to show their numbers. I received full breakdowns of equipment costs and other metrics, but essentially there were too many variables to show anything definitively. But what did seem apparent was that chef owners don't get rich by doing this type of work, even if their shop is consistently busy.

[@Xeonz1000]

Always High Quality Content! Cheers! :)

[@iamdmc]

Brilliant video! Very interesting as always - keep up the great work

[@sparky191]

You don't get rich by working...

[@YouTubin72]

Is the owner of the place you did the mini-doc on still working in his shop?

[@CyberStrike]

This is great, I wish it was longer!

[@RockstarEater]

Ramen shop owners deserve more respect for the hard work they put into their business.

[@robertosantos-vx6pn]

Damn right.

[@kingclampz6081]

@@cathhl2440 ayooo 🤨

[@sonieee121]

respect doesn't pay rent

[@fourthaeon9418]

hard work is for suckers

[@rsantos7051]

Sadly consumers don't want to pay for the labor of a perceived inexpensive meal.

[@shinjo7645]

This is by far a rare & real breakdown of the capital and other resources needed to run a successful ramen shop. Please keep these engaging and REAL interviews going...do one on unagi shops!! KUDOS to the interviewer's honesty. Outstanding storytelling

[@Jordan-inJapan]

Agreed on all all accounts! Unagi… a bit higher-end so the situation could be quite different. (But something I’d be interested in as well.)

[@RealRuralJapan]

Seems very close to me as well. Ramen shop owners are a different breed many are obsessive. The long apprenticeships are only as good the guy teaching though. There’s no real legit schooling in cookery in japan that’s why staff and even chefs are a big hit or a miss. I’ve seen guys in the business here in Japan for many years who wouldn’t last a day in a real kitchen. A lot of bad training by unqualified people is to blame.

[@shinjo7645]

@@RealRuralJapan You raise some interesting points. Can you elaborate on what skills the cooks are missing? Thanks!!

[@saitotakeuchi]

Before the pandemic my father went to Japan to learn from Koitani-san, all the way from Brazil. His ramen is at a very fair price (about 5 USD) and his weekly production gets sold out in about 5 min for more than a year now. Brazil have the largest japanese descendants population in the world and ramen is at an all time high here. He and my younger brother work 5 days a week and make about 4x the minimum wage here, which is somewhat good money.

[@LifeWhereImFrom]

Great to hear!

[@rocketman3770]

where do most Japanese in brazil live and is it safe in that area?

[@goodputin4324]

@@rocketman3770 Sao Paulo

[@goodputin4324]

@@LifeWhereImFrom He is from Sao Paulo, which has the largest Japanese population outside of Japan and Sao Paulo is the 2nd largest city in Brazil

[@saitotakeuchi]

@@rocketman3770 Mostly in Sao Paulo and Parana. But that are many japanese descendants in Bahia (northeast of Brazil) as well. People have a misconception that its crazy dangerous here but it really isn't that bad.

[@AnomieTrain]

My parents owned a restaurant. It's something I would never want to do. It's incredibly hard work, very long hours, and an extremely tight profit margin.

[@nateg5505]

It absolutely destroys your body as well. Many of my family have their own small restaurants and like a lot of restaurant owners they need to be working there to make the margins worth it. My uncle had his restaurant for 20 years and worked as a cook/manager. He's only 45 now but he says his body feels 80. He did alright for himself but at the cost of his health.

[@fearless6947]

it's not worth it, like you said. If people want to learn as a hobbie, then it's okay. Only as a hobbie though. I'm sure there is other stuff people can learn, that makes more money and at the same time have lots of passion for. The risk is not worth it

[@deus_ex_machina_]

@@fearless6947 I wonder if that will change after the pandemic ends (if it ends). A whole bunch of people going outside and returning to work en masse in a thinned out restaurant landscape. Maybe the survivors or new restaurants will make the most of it.

[@MrAlan1828]

That alone just tell everyone the type of person you really are. At least your parents thought outside the box and not working for someone else for life.

[@fearless6947]

@@deus_ex_machina_ To be honest, I'm not sure what would happen. I think small shops will close. Even if they do survive, it will be hard to maintain a restaurant on there own. Every 5 years, a business owner will sell there business. A lot of restaurants have small profit margin, there too many restaurants and cafe around. You can go on youtube, learn to cook and set up a business. If you have $30,000. You can open up something on a lease. Some restaurants don't treat there staff properly and feel like they are disposable, these staff will never be loyal to there boss, which is understandable. The staff knows, there is no such thing as job security in this day and age, you have to at least treat them right and not cut hours. Like the Raman shop. The issue for the boss is profit margin. I noticed in McDonnals, they have systemised the opporation where the staff is working so hard, they are always business, the work is non stop. The one's that survive will have good systems in place and the food is consistently good. In general people with no business skills will not survive

[@kyroz2480]

I really appreciate these kind of videos that go deeper into the Japanese life and local business and Life Where I’m from is the best when it comes to this !

[@experience_point6233]

You should also watch Paolo from Tokyo's Day in the Life series.

[@kyroz2480]

@@experience_point6233 thank you for the suggestion! Will surely check them out now :)

[@TopAnimeLoverEver]

The first authentic bowl of ramen I ate in Japan (I was so excited for that first bowl of ramen that only Japan can deliver) was in a shop where they made their own noodles right in front of you. What a treat to watch. Looked tiring. I love this video because it really showcases one of the aspects I love about Japan the most- the love and care they have for the things they do, and they take pride in their work.

[@IKEMENOsakaman]

Owning a ramen shop (a good one) probably won't make you into a millionaire. It's hard work - training, waking up early every morning, testing the broth, getting ingredients, preparing for customers, etc. It's only for "Shokunin", a Japanese word for "craftsman (or woman)". But if you feel joy in perfecting the details of your own perfect ramen, then it's worth it.

[@LordCoeCoe]

If you want to become a millionaire, you need to own multiple ramen shops at the very least.

[@klappstuhl4370]

Or Automate as much of the process as possible, to where you could surpass places like Nagoya Robot Ramen easily. Go in the miligrams with how much and which ingredients are used for each variation of soup, use sensors for precise temperature control, real wood fire to sear the meat slices, etc

[@commentarytalk1446]

@@klappstuhl4370 That sounds terrible though! I think there's a few things about Ramen that make it interesting: 1. The dish itself is very versatile, delicious and nutritious. 2. As above: ""Shokunin", a Japanese word for "craftsman (or woman)". But if you feel joy in perfecting the details of your own perfect ramen, then it's worth it." - it's something MADE FOR YOU BY SOMEONE WHO CARES. 3. It's "Cheap & Cheerful" without ridiculous pretentions just like how food should - small independent Ramen Shops. There's something good when someone really wants to be doing what they do and providing the output of that as service/product. I think 2. is fascinating and possibly explains a big reason why someone would want to run a Ramen Shop for a living while working long hours doing so.

[@noseboop4354]

So basically you have to be autistic about ramen to want to do this long-term.

[@commentarytalk1446]

@@noseboop4354 No, in Japan they have a culture of dedication to work or path chosen. You don't seem to have any familiarity with their culture saying such a thing using a medical psychological/neurological term for such behaviour where such a technical term is misused and not even needed. There's innumerable examples of this in diverse array of activities and jobs.

[@BananaCakeGirl2023]

I’m really grateful that the owner of the shop was willing to be so open about the true cost. The figures really surprised me as running a ramen shop requires such dedication, and for the amount of financial award, it really takes a special kind of artist to continue that tradition.

[@formula1340]

the reason for this I believe is the word "saturated". The competition is so stiff that the owners can't raise their prices significantly. The same as other industry. But this is so low to be honest. Some salary man seems to earn more than ramen shop owners.

[@hiro7489]

Out of all the food I make I realize when I'm making ramen it can become a art so I definitely understand how they can genuinely enjoy this job for long hours, it's like you're preforming your art work and putting it on display for ppl to eat and enjoy.

[@MosesMatsepane]

I had to learn how to make Ramen myself because when I got back from Japan in 2013, I was not able to find a restaurant in my country that could replicate the flavours that I tasted when I was there. Making good ramen is labour intensive, and has a lot of meticulous steps, based on my experience making ramen, I can't imagine how hard it must be for these restaurant owners. They must really love the craft..

[@Esandeech2]

I’d love to try making my own broth someday, but I don’t know where to start. Any advice?

[@TunjungUtomo]

This is exactly why I stopped my food stall 14 years ago. I began my entrepreneurial adventure by opening road-side food stall that’s constantly busy and sold-out, and I generate more margin than the Japanese ramen shops in the video. But the hassle, the hard work, the late sleeps and early wake ups, made the money I generated wasn’t worth it. I ventured into tech world since (strange, I know), founding and running my own companies. I still work long hours, with even more pressure and hard work, but I really enjoying it. So I guess it’s true for jobs that requires craftsmanship, such as chef and programmer, really is not about the money, it’s how can you enjoy pouring yourself into it

[@TunjungUtomo]

@@salt_lake yes sir, food stall is a good introduction, and I’d say education, for those whose family is not millionaires, who are looking to enter the realm of business and entrepreneurship

[@alexleanh]

The lesson here is to balance life, work, health, and money. Remember, NO ONE (or maybe... one or two) in their death bed would cry out: I wish I had spent more time at work and make more money!!!

[@enzoma7253]

i think it's the same for any restaurants or eateries in general: long hours, low profit margin, high turnover in staff

[@method341]

It's not as glamourous as they make it out to be on TV and KZbin, that's for sure....

[@fearless6947]

exactly

[@HuaYue10]

I’m a professional chef based in Scandinavia. I had worked in cruise ships that sails around the world and 5 star hotels and etc. When covid is gone, I will come over to Japan to study and “dissect” authentic ramen. Thank you for featuring this topic, I will be constantly watch this over and over again to spark inspiration.

[@replayreplay1829]

Fett fedt!

[@MarcoRuschkowski]

Again I´m just baffled, how high the quality of your production is. Ok, the visual part is one thing since that is also your day job. So you have the skill to do it. But all the research and the prep work that goes into actually telling a story.... That´s absolutely amazing work and much appreciated.

[@felixcooks5435]

It's the same for most restaurants all around the world, in my opinion. A huge aspect is that you can only prize up food to a certain level AND can only make so many portions a day if quality and freshness are valuable to you and your restaurant (which it should).

[@TonyWillTravel]

The whole restaurant industry is a tough industry to be in. Restaurant owners are, in general, very passionate people. My family owned a restaurant for 10 years and I worked there for several years at different positions. I got to go home everyday after my shift but the owner always came in earlier and left later. They definitely work a lot of early mornings and late nights. There are a lot of things to keep in mind when you run a restaurant: employees and their retention (HR), finance, orders, supervising the service, client service and a lot more. Thank you for your video.

[@Jordan-inJapan]

I thought that part about the internet making it possible for anyone to look up ramen recipes and open up a shop was interesting. I heard that how to make the broth used to be a closely-guarded secret, so you would have to apprentice with a master to learn it. Not necessary today, I guess. There’s actually a ‘ramen espionage’ scene in the old movie, Tanpopo… a movie which I definitely recommend to anyone who’s interested in ramen by the way… especially if you’re also interested in old samurai movies and Westerns. (From the director Itami Juso.)

[@MoPoppins]

That movie’s an absolute masterpiece. 👌 They don’t make films like that anymore.

[@RealRuralJapan]

Why people eat at certain shops is a personal thing and it’s not always the taste. Some ramen shops just have a good feel when you step inside. It’s not an exact science why some fail and some succeed. Some bad ramen places do well talking from a culinary perspective.

[@konsta9600]

I love that movie

[@aznqtlb]

That was a great movie! I was inspired to make my own ramen after I watched it. 😊

[@davveromeliloto4306]

This is really intresting. It seems like a lot of work and stress for a little margin of profit. It's a job fueled by passion... i'm very impressed. Ramen it's a weird combination, being a "fast food" to eat but it's certainly not fast or easy to make. I guess if I'll ever go to japan i'll taste ramen in a private business. Respect!

[@afcgeo882]

Even hamburgers and hot dogs are difficult to make if you’re making everything from scratch. Do you know if any stands that make their own buns, condiments, etc.? There aren’t many.

[@dgoodlife2301]

Nothing but respect to those who constantly work and refine on their craft. The ones I had were absolutely amazing.

[@sapporoj6379]

I feel that the 1000 yen wall is not only for ramen. Especially for lunch customers at any eatery in Japan. What I love about Japan is that we don't get pushed to order a beverage with our lunch. There is no upsell pressures and of course no tips. Nice video!

[@kendelion]

You won't even know unless you ask if they have anything other than the table water :D

[@RealRuralJapan]

I sell at 1400¥ because selling cheap to attract cheap customers will only get you cheap customers who don’t respect the work the put in.

[@nateg5505]

They do have "Otoshi" though which is a kind of like a forced appetizer or table charge. It's usually under $5 but don't be surprised when your check comes and you see that the small salad or little dish of pickles they brought to your table without asking was not complementary

[@sapporoj6379]

@@nateg5505 Not for lunch, nor ramen at any time. That is an izakaya thing. Susukino here in Sapporo has plenty of shops with otoshi but that is purely an evening deal.

[@bape890]

@@RealRuralJapan Exactly this. It's a balance for sure but if you go too cheap, you're gonna get people like the original poster who go out to eat, barely spend anything and expect these businesses to continue to run.

[@Mav79]

I can't believe it's been 5 years already. I remember your first video - I actually went to Mengokoro Kunimoto because of it (Just after Christmas 2016). After I arrived in Narita, I went straight to the shop on my way to my hotel. I still had my luggage and everything! Even though it was my 3rd or 4th visit to Japan, I had never been to a ramen shop before! Really glad it was my first experience.

[@e.dnorth]

This was really interesting! The only bad thing is now I'm hungry, it all looked so good.

[@saisamsuri]

6:06 I feel like this is the biggest difference between Japanese ramen and Chinese lamian. The noodles are the main focus of lamian and take years to learn to make. 拉麵 literally means "pulled (i.e. hand-pulled) noodles". But lamian broth is just an afterthought. Damn, imagine Chinese-style noodles in a Japanese-style broth. Why hasn't anyone thought of this?

[@sejembalm]

7:30 A restaurant or bar lives or dies by the quality of her employees! Hiring and retaining good employees is top importance and good employees mostly don't comprehend how vital they are to the success of the business. And employers who cynically treat their employees like conscript trash risk bankruptcy in doing so.

[@numbaoneg101]

I’m working at a spot now and already having some difficulties with coworkers after three weeks. Not gonna allow someone else to make me quit though. It’s sad that adults can’t just go to work and be decent human beings.

[@standin.excaliblur7510]

@@numbaoneg101 nah, performing at high standards (typically what we asian practice everyday, be it in school or working place) in order to making our life better is much more important than those stupid decency/lives matter/feeling consideration bullshits practiced by the westerners. unable to fulfill the expectations , unable to perform, not happy, then just FO to somewhere else and begone from our sights (this is the reason coworkers will make the weaklings leave the job him/herself. pretty common in Asia here)

[@mariocomputer808]

I live in Vancouver and was LITERALLY just talking about the price difference with a friend yesterday! Thank you once again for the very informative video!!

[@wizzy7000]

I love Japan, their food is delicious and the prices are extremely reasonable compared to the western restaurants

[@BurgerSliderMan]

About the ramen price: even the ramen shop with a Michelin star in yoyogi (tsuta) lists a ramen that is under 10 bucks, despite their main ramen dish being 20 bucks. It's a matter of principle, from what I've asked around. You have to at least have the option available, because the 10 dollar ramen customer is the most reliable and the most common you'll get. (I've been to over 45 ramen shops in Tokyo/Chiba/Okinawa/Osaka)

[@morfes]

The 2 Portuguese guys next to you in the end of the video opened a ramen shop in Lisbon, Portugal which became one of the best in town, went there myself a few times and meet them. Going there is like going back to Japan tbh. Nice video.

[@stevenobinator2229]

BEST VIDEO IN A LONG TIME... THANK YOU SO MUCH MY FELLOW CANADIAN

[@etherdog]

Great work, Greg! One possible solution for the staffing problem would be for ramen shop owners form an association that would let good workers move around to different shops. The workers would learn and get experience and shop owners would get motivated staff.

[@Jordan-inJapan]

Interesting idea!

[@rocketman3770]

that isn't the problem. They move around to gain experience anyways, but to start their own shop - thereby being competitors and owners 'wasting' their time and teaching.

[@afcgeo882]

And what keeps these workers from opening their own shops?

[@Jordan-inJapan]

@@afcgeo882 Capital, mainly. It does require a substantial investment! But also, a sense of loyalty, at least in some cases. There’s a very old tradition here defining the relationship between master and apprentice - not specifically for ramen but any skilled trade or art. You don’t just walk away when you’ve obtained the desired skills. There’s a typical dramatic scene where the apprentice very emotionally asks for permission to break away and set up on his/her own. The master may ask the apprentice to ‘wait’, and he/she is expected to oblige. (I admit though, I’m getting this from old ‘TV dramas’ and it may not apply to the real world here anymore. 😆)

[@mayaparamita2254]

@@Jordan-inJapan from what said in the video it's generaly not the case. They move around and open their own ramen shops.

[@suhben]

Video just in time for lunch break. Love yah Greg

[@williamramos3350]

This has been really insightful. My hats off to those doing back breaking labor for almost nothing. Many dream of their own business. But knowing what it truly takes can change ones interest all together.

[@Colmbaz]

I love ramen! And I love your videos! Excited to watch!

[@mickzammit6794]

So hard for these people to continue their business. No ramen near me in Australia but if there was I would eat it every day. Such satisfying food.

[@shaftinc8739]

This video has been an eye opener for me (ive only seen japan through the video's of youtube) but the amount of dedication these people put into every bowl of ramen (which by itself is usually simple to make but hard to perfect) sounds amazing and the fact that even when a new ramen shop gets better and better over the years they still dont raise there prices says something about the people that live and work there (I know from experience in the culinary world myself that its hard to trust your staff enough that they will make your food your restaurant serves taste the same as if you were making it)

[@hellodarknessmaoldfriend4595]

Your content simply represents the quality side of KZbin. Thank you.

[@Harry-x4n]

The unexpected Ramen Adventures collab? Love it.

[@GinJ1337]

I am moving to Japan next year and one thing I will do is try out tons of independent ramen shops then become a regular at a couple that I liked and support them by going there every week lol

[@WannabeShady90]

This guy's doing top notch documentaries for our viewing pleasure.

[@ramenadventure]

Great video as always. Most ramen shop owners say it isn’t worth it. Then again, they are all CRAZY!

[@Mike-Eye]

What an informative documentary. Very nice work. I plan to open up a ramen shop soon, and this was very insightful.

[@jackylee5850]

The harsh truth is, it's a thankless job, yet someone gotta do it. Not only will you need the endurance both physically and mentally to push through long hours and the early days of establishing your shop locally, but you also need to have a real passion for the food in question and the drive to overcome all the problems it brings

[@Andreas1342]

Amazing video I loved the interviewee, he seemed really honest and genuinely nice. I feel kind of sad that they work so much for so little, but their passion seems to be from a different world. Mad respect goes to these guys!

[@irregularmana6216]

I love learning about the reality of how people live and work in Japan. Thank you.

[@johnpauldiodati9421]

Well now I know that if I ever want to move to Japan I can start working at Rajuku. Great vid

[@fredymendez855]

Regarding cost overseas i think it has to do with perception. I think Anthony Bourdain once touched upon the issue with Mexican (Real Mexican not Tex Mex) in the United States and how Mexican food is very cheap there but foods like French and Japanese tend to be more expensive. Out of all of the major Asian choices in NYC in regarding Thai, Korea, chinese and Jpanese the Japanese food tends to be more expensive.

[@bellesogne]

After watching this, I've decided to make turkey ramen to take care of my Thanksgiving leftovers. Can't wait.

[@celeschil007]

I love the cinematography of your videos. It looks just like those "Japan from above" series from NHK

[@JoshFriedlander]

Much appreciation for this piece of real food journalism.

[@numbaoneg101]

7:50 I tried to work at a place but after two days they said they didn’t want to spend the time training me. Also said I wasn’t fast enough. Either way I learned something in those two days there so I appreciated the opportunity.

[@bill4913]

Just like any starting business, it's up to that person if they want to do it or now. Like anything, it's a gamble. This was interesting Greg and thanks for the info.

[@ashura_7777]

I learnt so much on how ppl are running their own business from this documentary. Thanks a lot!

[@kuyayaxx8070]

3:35 When you are serious about checking a "How to make Ramen" videos then you chose the 2nd video....

[@eduardosuga]

Thank you for the excellent work: very informative. BTW Koitani sensei was my first ramen teacher years ago. Forever grateful for what I’ve learned from him at Rajuku.

[@esitu5655]

It is one of bucket list things to do in Japan, go take his course. Thank you for this video.

[@carlosfurukawa6133]

I love ramen!! ..but I can’t think of having a shop by my own..it’s a hard job! Respect for all those who make it happen!

[@Weak1987]

This video made we want Ramen, extremely bad. Also it made me appreciate Ramen shops and their keepers more!

[@richqualls5157]

Excellent video!!!!!! Please consider why so many ramen restaurants fail in the first three years. I am very interested in seeing such a video.

[@Chris3s]

I am positively surprised they teach how to make vegan ramen. I tried out quite a few different types of vegan ramen last time I was in Japan and they were really great and some of them had a very unique taste.

[@kunalkulkarnivlogs]

Love to watch your video always. Thanks for introducing Japanese culture in beautiful way. 😊👍

[@Nabium]

My head got so used to convert the numbers you said into my local currency, that it tried to automatically convert the numbers of Ramen shops. Luckily it failed and I realised 10 000 Ramen shop in Tokyo is equivalent to 10 000 Ramen shops anywhere else.

[@Nabium]

@@salt_lake You know I wasn't talking about quality but quantity, so being a smartass isn't really gonna cut it.

[@Nabium]

@@salt_lake No worries.

[@raggedyhaggity250]

5:07 i dont know how to make (japanese) ramen from scratch but i resonate with what the owner is saying. ramen is initially slow food, comfort food accessible for everyone who eat as a complete meal. the question raised from making a batch of broth/soup & using it throughout a week says alot about how ppl today view ramen & how they were introduced to it, which is convenience food. i like both versions but nowadays i feel like alot of ppl value scratch made ramen more now bcoz of the popculture exposure & how reverent the japanese treat it. i feel like ppl nowadays (mostly) lost connection with the laborious preparation & sourcing of food bcoz of how convenient we have it these days. if you are exposed to alot of old world noodle culture, its kinda expected that you deliver at least some form of dedication to even make a decent bowl of noodles & soup. if you are not from such culture or exposed to it early on, its easy to miss the importance of making good broth, sauces, prep of dishes/toppings.

[@PuipinM]

I'm so excited to watch this! It's always an amazing moment to see a new video in my feed from you :D

[@CrocoduckRex]

I am getting a renewed appreciation of how hardworking japanese people are

[@NevG27]

I guess ramen in Japan is what a hotdog is in Canada. You'll never find a hotdog stand charging more than, what, $2.50, $3? Because people will just go ten feet to the left to the other guy.

[@RudeAlert]

I remember the first time I was shocked to have to pay more than $1.00 for a hotdog, and that was only about 20ish years ago. People got used to it though, so I don't know if that wall is as solid as the 1.000 Yen wall for Ramen in Japan.

[@iamdmc]

mmm no not really hotdog stands aren't ubiquitous and they're known as garbage food (except in Toronto where you can have some great polish sausage stands) Ramen shops equivalent in Canada would be sandwich shops (especially where they make them fresh to order). Same deal with price ceilings, chain vs independent, and convenience

[@slaiyfershin]

Interesting, I'm seeing all these 5 dollar and above dogs in US and people are gobbling them up.

[@cheeselord8153]

Hotdogs in Sonora are like 50 cents to a dollar, so even cheaper, and there’s like always 20 stands all next to each other so that really creates competition

[@michaelshen7977]

japadog avg $6 for one hot dog.

[@beneveritt2720]

Keeping a ramen shop in business shares a lot in common with making a good KZbin channel... And these videos are as good as a bowl of tonkotsu ramen 🍜

[@darkim1777]

chain ramen shops like Ippudo, hakata ikkousha and ikkoud in Indonesia are cheaper (around 600yen) than the one I find in Japan (900-1000yen) because its hard to sell noodle with high price in Indonesia considering the Indonesian chicken noodle price around 80-200yen.

[@standin.excaliblur7510]

well, there's no way a person who went to ramen shop expects thing are same with soto/bakso tepi jalan...different spending different expectations...

[@vonnsswedan2935]

I never thought I needed a video like this but here we are.

[@iisterry88]

Let’s say 300k to open, 60k annual. 60k is excluding own salary and capex depreciation. If you use 5 year straight line depreciation, it takes almost 5 years to recoup capital excluding own salary. If you use the lower ballpark of around 30k to setup a shop and manage to turn a profit of 60k (before own salary), the numbers look better. Seems like most aspiring ramen shop owners need to work on minimising upfront capex and generating operational profit before thinking of spending more on fixed expenses.

[@Anton-oy3vm]

I love watching food documentaries/shows while eating dinner

[@emily28213]

A big fan of your work and content! Thanks!

[@LasdilElizaga]

I would say the staff and rent price is the main driving factor that makes the shop less profitable. Here in my country, ramen prices sold from those big chains are sold $10 as well or maybe even cheaper and considering all the ingredients are imported.

[@kadnan6111]

Better lets not treat staffs like slaves wages

[@GeminiWolfstarGaming]

Now I'm hungry for a Japanese ramen dish! 😋All of those looked so delicious!

[@GleefulViolin]

If it's about passion, then money isn't the goal.. But fulfilling happiness when you can do what you like everyday 😊 High respect for these hardworking ramen shop owners who always maintain their ramens' quality over the affordable price 👏🏻

[@monicapetitebonita218]

i agree. i have a small handmade business and even though i dont get a lot of money from it (just enough to get by), i'm content with it. a lot of people asked me, "why don't you get an employees and make your business big?" well... if i do that it's not handmade anymore lol its factory made. (and i dont trust people with my stuffs lol)

[@IStink3]

Great video!! Beautiful video shots and the interviews were fantastic. This video made me feel starving, even though I only ate 1 hour ago.

[@flow6156]

this is a really well made video, much love

[@secretscarlet8249]

My first thought when reading the title: Ask Chris Broad. He has a ramen shop now. 🤣

[@mayaparamita2254]

😂😂

[@maxnibler6090]

I've worked in the American commercial food industry several years with my family and I can say the situation is basically the same here. It would be unusual to see people with the same amount of dedication as a successful ramen shop owner but they do exist. The food industry is crazy difficult and not terribly rewarding unless you're unbelievably hard working. Most people operate on crazy thin margins, and the restrictions on how you can operate your business seem much stricter in the us than in Japan

[@traviousandrews1015]

How is it stricter? I only know us so i can't imagine easier lmao

[@michaels3474]

I love your videos, they are always so informative! I think it's worth it to open a shop but I guess it's location, location, location! Would have to be in a city but I would need to know the competition. He has his own chain of restaurants so I think that is better for him. Here where I live, someone attempted to run a noodle shop but I hate to say that it did not last long.

[@tats_sacs]

So i live in Tokyo. A stayed in yokohama once for a week in a hotel. Went out to eat. Saw this ramen house that was packed and it wasn’t peak hours. I was fifth in line. When i ate it, it was delicious. I ate there everyday ‘til i went home. Fast forward 6 months later and went to yokohama. Went to the same ramen house and there was barely any customer. I thought maybe the taste changed. Sat and ate. It was the same. Delicious. So why no people? Turns out, there are a few new places that opened and people goes for what is new. It’s really hard for these owners to keep this business busy.

[@traderzzz123]

Excellent video. Would love to see you breakdown other industries as well

[@MaddieAU]

Do what you love and be happy. Don’t give up on your dreams because it’s hard or not financially rewarding. I heard Japanese businessmen work long hours as well and are underpaid as well. I think a crazy work ethic is a Japanese work norm.

[@motokisano9827]

Tonbo!! That ramen shop is crazy good!!! Good choice. You guys should try the shop’s ramen and pork rice.

[@hungryjimbo]

I watched a show on the restaurant business. Even with a fancy restaurant the profit are very thin. The alcohol sales keeps the restaurant operating.

[@drivestowork]

My brother owns a ramen shop in Sanjo, Niigata. I was an exchange student in Showa58. When my 2nd host brother married, he took over her family's restaurant. My 1st host brother inherited my family's poultry and egg shop in Kamo.

[@necrosx1872]

Re: raising prices. I can relate to this, even though ours is not on the Ramen industry, we had a bakery for more than 20 years (close to 30, I think) we recently closed down due to covid and other factors. But, anyways, if you have ingrained culturally that prices are low, specially on some Asian countries, they will always look at cheaper costs; No two ways about it, our prices didn't change in 20 years, even when the cost of making batches upon batches of bread was increasing; And, also, people will leave you if you increase even a cent on price, which is very sad. By the way, I'm from the Philippines.

[@jesalcasid1601]

Facts but some bakery will change some ingridients from cheaper one and they will taste almost desame.

[@necrosx1872]

@@jesalcasid1601 only problem is, changing ingredients still entail price changes (hopefully increasing), in a sane economy, but no...we couldn't change anything, not the price, not the ingredients.

[@rainbowl4745]

very Informative and authentic! Such a delight to watch🌹

[@surishippo]

It is about passion and discipline. Really respectable job.

[@JiSiN3000]

@Greg Love the Content. Thank you for your hard work and time. The result is always entertaining and very informativ 🤓👍🏻

[@Narnendil]

I've honestly wondered about this question for so long! Ramen shops can be so tiny!

[@aussieblackhawk123]

i love seeing kunimoto-san, he's like a Manga guest-character that appears on your favourite manage series from time to time.

[@KOFilms797]

Love the videos. Very cool to learn from this perspective!

[@edlee1826]

Thanks for another great video about Japan.

[@ChihirosJapaneseKitchen]

I owned/ran a ramen shop in Tokyo for a couple of months during covid, which hit right when I launched! Was able to tread water for a couple of months, but ultimately had to shut it down late last summer. Of course there were many things I could've done better, but I always wonder if it'd be successful if it wasn't for covid. It was grueling work but gave me a unique sense of satisfaction I never got previously in a corporate career. Hope to try again eventually!

[@hansmaulwurf9051]

Thanks for this interesting insight into this side of the business world in Japan!

[@cros5190]

The passion and dedication from the Japanese industry is always unsurprisingly surprising for me

[@mmartin2738]

Very interesting video, it's rare be able to see the numbers of these type of shops, thank you for the video! 😊😊😊😊

[@andyptv1996]

I adore the pride in craft that Japanese people have. It is never about being rich quick it is about having a reputation for quality and being proud of yourself. That's why even fast food is generally regarded as fantastic there. If you do something, you do it right in Japan. I can't wait to visit.

[@cetriyasArtnComicsChannel]

actually a nice general video on starting up a small business would be cool