As a result, many udon and soba restaurants have been sacrificed. However, in order to survive strongly in the future era of Corona, high quality and high service that is second to none are more essential and important than ever.
Since last year, I have visited many strong restaurants that have overcome the Covid-19 disaster by using Sansho’s noodles. Many of these restaurants are thriving despite the unfavorable surrounding environment, and I am grateful to have received comments from customers that their sales did not drop even after the Corona disaster, thanks to Sansho’s noodles.
Sansho’s procured noodles can meet the owner’s desperate needs, such as reducing labor shortages, stable quality, loss reduction, and time reduction. We hope that you will make use of Sansho’s noodles to strongly overcome the severe conditions in the restaurant industry.
The noodle business is one of the few promising businesses in Japan, where the population is aging and declining.
It would be my greatest pleasure, as someone who has devoted myself solely to the noodle business, if you could make your life brighter with Sansho’s high-quality commercial-use udon noodles.
Deep appreciation or gratitude.
Over the past 40 years, he has studied the noodle business,
He has been studying the noodle business for more than 40 years, and has been giving lectures nationwide on the principles for noodle stores to prosper.
He has been featured as a “shadow instructor of noodle stores” and a “gimmick of queues” on “Cambria Palace”.
He has appeared on popular Japanese TV programs such as “Cambria Palace,” “Ariehen Eternal World,” “Super J Channel,” and others.
and “Super J Channel,” and has appeared on popular Japanese TV programs and in the media.
He has also been featured in numerous media outlets. He has also produced and taught at many noodle specialty stores.
He is also a producer and instructor for many noodle specialty shops.
Born in May 1948 in Sakaide City, Kagawa Prefecture. Graduated from Takamatsu National College of Technology, Department of Mechanical Engineering.
Graduated from Takamatsu National Technical High School, Department of Mechanical Engineering. Joined Kawasaki Heavy Industries, Ltd,
Ltd. and was assigned to the Airframe Design Section of the Aircraft Division. Later, he became an independent designer,
Established Yamato Seisakusho in 1975. Currently holds the top share of the small noodle-making machine industry.
Currently, the company boasts the top share of the small noodle-making machine market.
In April 2000, he opened an udon school, and in January 2004, he opened a ramen school and a soba school.
In January 2004, he opened the Ramen School and the Soba School and became their principal. Directly-managed Udon noodle store
Kamejoan’s Sanuki udon noodles are also sold via the Internet,
The company has won the Rakuten Gourmet Award an unprecedented 10 times in a row.
Yamato Seisakusho Co. and Sansho Co.
Representative Director
Kaoru Fujii
