The answer to the “1,000-yen ramen barrier”… The astonishing taste of ramen in a course that includes noodle samadai, Western-style, and Kyoto-style kaiseki-style ramen.

Ramen’s “1,000-yen barrier” is overcome with a course

In the past, the “1,000-yen barrier” loomed high over the world of ramen. The concept of ramen as the friend of the masses, the superior “B-class gourmet” that can be served for less than 1,000 yen, was deeply rooted, and the growth of the unit price was extremely slow. The average price of the three items introduced here is 2,100 yen, more than twice the price of ordinary ramen. The ¥1,000 barrier that many ramen store owners have struggled with can be easily overcome with a course menu.

One reason ramen has not been able to overcome the 1,000-yen barrier can be attributed to the length of stay.

Freshly ground coffee is now available at convenience stores for a reasonable price, but if a cup of coffee at a coffee shop costs 600 yen, no one complains because you can spend an hour or so with just one cup.

People are willing to pay for time, appearance, and quantity, but not so much for quality. Basically, ramen restaurants are places where people don’t stay long.

The 1,000-yen barrier was largely due to the simple issue of time spent at the restaurant.

The ramen courses introduced here are three different kinds of ramen. Some have pursued homemade noodles, some have added Western and bakery flavors, and some have infused Japanese culinary techniques. The course incorporates cooking techniques and techniques from a variety of genres. By offering a course, it is easy to visualize this commitment to taste and the pursuit of technique.

The pursuit of flavor is a prerequisite, but if a restaurant provides a high quality space and service and offers a course meal to its customers, they will be satisfied with a price tag in the 2,000-yen range, beyond the 1,000-yen barrier. Is this natural? The time has come for people to enjoy ramen, including the space and hospitality, thanks to the diligent study of its makers.

Not just any restaurant can do that. For example, the environment around the restaurant, the interior, the space, the background music, the utensils and cutlery, and the customer service skills and sense of the waitstaff must all work together to persuade the customer.

In the future, specialty ramen stores that focus on a single bowl of ramen will continue to refine their skills, while popular machichuka and chain restaurants that offer inexpensive ramen through corporate efforts will remain healthy.

There are ramen for casual consumption, and there are ramen for the luxurious. Why not enjoy each according to your TPO?” (Aoki)