The Ultimate Guide to Ramen Success.

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This article, written by Burina, was translated from Japanese by Chihiro. It’s tongue-in-cheek, not to be taken literally.

To succeed with a ramen shop in Japan, there’s a kind of equation.
By following this formula, a small independent establishment can grow into a well-known brand — even a major chain with franchises and branches across the country. It’s a success story you can savor like a video game.

The first step toward success is to earn a prestigious distinction.
Among them, the most important is the TRY (Tokyo Ramen of the Year) award.
It’s one of the most respected honors in the Ramen world — one might call it the Michelin of Ramen.

From the moment you receive this award, your restaurant’s status skyrockets.
The TRY crown is like Excalibur, the legendary sword obtained by a hero on his quest — it grants the Chef absolute confidence and seals the unwavering trust of the public.

Once the TRY is in hand, your next mission is to win over Japan’s most passionate ramen devotees, known as “raota” — a contraction of Ramen and Otaku. Their comments and posts on social media carry far more weight than any multimillion-yen advertising campaign.

And the final boss among them is Susuru, the charismatic Ramen YouTuber.
If he features your restaurant in one of his videos, it’s like discovering a cheat code — your shop’s fame explodes nationwide in an instant.
His iconic “Zuzuzuuu!” slurp engraves your Ramen bowls in the hearts of viewers, and your success story suddenly becomes real.

After the magic of Susuru and the media frenzy, the next step is to consolidate your success. This is where the Michelin Guide, a Tabelog rating of 4.0 or higher, and an appearance on the TV program Jōnetsu Tairiku (The Passion Continent) come into play.

These recognitions serve as a retaining wall — they reinforce the foundations of your reputation.
Thanks to them, your restaurant is no longer just recognized within the ramen world, but throughout the entire realm of Japanese gastronomy.

At this stage, major noodle manufacturers will start vying for your attention, offering Cup Ramen collaborations.
It’s only a matter of time before your Ramen bowls line the shelves of convenience stores all across Japan.

But once you have tasted success, human desire never stops.
After earning a little bit of money from Cup Ramen collaborations, most restaurateurs embark on a new quest — chain expansion.
It’s a slippery road: a continuation of success or the beginning of decline — the line between the two is razor-thin.

Others, on the contrary, aim even higher in pursuit of flavor, transforming Ramen into a form of Haute Cuisine, incorporating luxurious ingredients.
It’s a risky path, as it can stray from the true essence of Ramen.
But if it succeeds, it may give birth to a new genre, redefining this beloved dish forever.

So — where will you choose to end your success story?
Or will you keep going, setting out for the next level, the next world?