#01 / PREP
Ingredient Prep Desk
Crush genkotsu, slice chashu logs, prep menma and scallions before doors open.
✓ VERIFIEDSTATION
SHIFT 01 · OFFICIAL WIKI & KITCHEN FIELD DESK
Japanese Ramen Simulator Wiki & Kitchen Field Guide (2026)
Interactive database for broth tuning, full recipe specs, ingredient sourcing, 5-star food critic builds, and 6-player shift dispatch
Built for Wild Dog’s Tokyo indie title (Steam App ID 4968640, Early Access 2026). Genkotsu at 95–100°C, kombu at 60°C, holding pot at 86–92°C to keep emulsion, Barikata at 15s, 7:3 draft beer foam — every number traced to official demos and playtest builds, with live calculators you can actually use mid-shift.
1~6 PLAYER CO-OP
1 ~ 6 PLAYERS
Solo shift or up to six online. Custom ramen builds, physics plating, critic 5-star solver, dishwash bottleneck fixes — roster cards included.
STEAM APP #4968640FALL 2026
PREP STOCKS (GENKOTSU & DASHI)★SIMMER BROTH (KOMBU 60°C / BONE 95°C)★BOIL NOODLES (BARIKATA 15S)★TARE MIX & PHYSICS PLATING★SERVE RAMEN & 7:3 DRAFT BEER★DISHWASH · ANTI-THEFT · FIRE SOP★PREP STOCKS (GENKOTSU & DASHI)★SIMMER BROTH (KOMBU 60°C / BONE 95°C)★BOIL NOODLES (BARIKATA 15S)★TARE MIX & PHYSICS PLATING★SERVE RAMEN & 7:3 DRAFT BEER★DISHWASH · ANTI-THEFT · FIRE SOP★
THE OPENING TICKET RAIL
Japanese Ramen Simulator 6-Station Pipeline: Core Kitchen Station Mechanics
Six-stage back-of-house loop — prep, simmer, boil, build, serve, reset. Click any ticket for field notes with key combos, fail penalties, and efficiency data.
#02 / SIMMER
Broth Extraction & Hold
Genkotsu 95–100°C, kombu 60°C, katsuobushi dashi — holding pot locked at 86–92°C.
✓ VERIFIEDSTATION
#03 / COOK
Noodle Boiler & Shake
Barikata 15s / Futsu 30s timers, boiler held above 98°C.
✓ VERIFIEDSTATION
#04 / BUILD
Tare Mix & Plating
Pour tare and aroma oils into hot stock, physics-place toppings.
✓ VERIFIEDSTATION
#05 / SERVE
Runner & Drinks Desk
Sprint bowls to seats, pour 7:3 draft beers, flip winged gyoza.
✓ VERIFIEDSTATION
#06 / RESET
Dishwash & Crisis SOP
Cycle dishwashers, throw shurikens at thieves, extinguish grease fires.
✓ VERIFIEDSTATION
6-STATION PIPELINE MECHANICS
Japanese Ramen Simulator 6-Station Pipeline: Core Kitchen Station Mechanics
Six-Station Solo vs 6-Player Efficiency Comparison Table
| Station | Solo Time | 6-Player | Fail Rate | Fail Penalty |
|---|---|---|---|---|
| PREP | 8.2m/10 bowls | 3.1m/10 bowls | 12% | Stockout → cancel -¥800 |
| SIMMER | Always watch | 1 dedicated | 8% | <85°C → Umami -18 / Aroma -22 |
| COOK | 15s/bowl | 12s/bowl | 15% | Overcooked → critic -2★ |
| BUILD | 22s/bowl | 14s/bowl | 10% | Tilt >15° → visual -30 pts |
| SERVE | 18s/bowl | 11s/bowl | 9% | Broth -1°C per 5s delay |
| RESET | 35s/5 bowls | 18s/5 bowls | 22% | Jam → full line halt 15s |
PREP Station: Genkotsu Split, Chashu Roll & Vegetable Pre-Cut Field Guide
Prep speed sets your rush-hour buffer. Stock 10+2 portions pre-shift. Split bones, cold-soak 30min, skim blood foam — skip this and tonkotsu smells off by hour two.
⌨ L-click mash split / Shift+chop scallions batch
⚡ Split → soak → slice chashu → peel ajitama (120s chain)
SIMMER Station: Kombu 60°C · Genkotsu 95°C · Hold Pot 86–92°C Control
Umami synergy = glutamate × inosinate. Below 85°C fat separates; Brix 8.5–11.2° is the golden band. This stage sets ~80% of your score.
⌨ Fine-tune temp slider / low flame ±1°C hold
⚡ Kombu 60°C → bone 95°C → skim → 88°C hold
COOK Station: Barikata 15s · Futsu 30s · Double Basket Shake
Double snap the basket — noodle water dilutes broth fast. Boiler above 98°C. Serve below 86°C and critics dock stars.
⌨ Auto timer on drop / double shake -92% water
⚡ Drop → 15s → double shake → pass to BUILD (<28s)
BUILD Station: 15ml Tare · Mayu Last · Physics Plating
Plating balance hits visual critic scores. Black garlic mayu goes last. 15ml tare in bowl bottom — never dump into the stockpot.
⌨ Drag physics placement / mayu click last
⚡ Tare 15ml → ladle → noodles → toppings → mayu (18s)
SERVE Station: 7:3 Draft Beer · Hanetsuki Gyoza · Broth Temp Hold
Every 5s on the pass cools soup 1°C. 7:3 foam line = +18% tip bonus. Hold foam 8s post-pour for Perfect Serve.
⌨ Hit 7:3 line / triple sprint delivery
⚡ Beer 7:3 → flip gyoza → sprint ramen (12s triple)
RESET Station: Dishwash · Shuriken · Extinguisher
Dishwashing is the #1 co-op bottleneck (22% fail rate). Bell rings, shuriken flies. Grease fire = extinguisher only.
⌨ Mash dishwash speed / bell → instant shuriken
⚡ Collect → wash → dry → reuse (35s/5 bowls)
BROTH UMAMI FORMULA LAB
Japanese Ramen Simulator Broth Umami Formula: Synergy Theory & Temperature Equation
Umami Score = (Glu[Kombu] × Ino[Genkotsu/Katsuobushi])^0.72 × USM × Emulsion(T)
USM (Umami Synergy Multiplier) = 1.0 + 0.15×min(Glu,Ino)/100. Both Glu+Ino above 90 → USM=1.35. Emulsion(T) = 1.0 (86–92°C) / 0.62 (<85°C) / 0.88 (>95°C)
BRIX Brix 8.5–11.2° balances umami, aroma, and cost. 7h tonkotsu +2.1° Brix; kombu 60°C 60min +0.8°.
COLLAGEN Collagen hydrolysis curve: 95°C×4h → 80% gelatinization → +12 emulsion. 100°C 48h+ → fat cap → Aroma -15.
Kombu glutamate and genkotsu/katsuobushi inosinate multiply — not add. Drop below 85°C and Emulsion falls to 0.62, critic stars fall together. Tune all three variables in the Broth Builder.
Open Broth Builder →BROTH & UMAMI SIMULATION BENCH
Japanese Ramen Simulator Broth Umami Formula Hydro-Bench
Broth, Tare & Texture Dial Config
HOLDING BROTH TEMP88°C (Golden Zone)
60°C (Lukewarm)85°C (Optimal)100°C (Boiling)
UMAMI
98/100
AROMA
94/100
MARGIN ROI
+221%
SHIFT SPEC SHEET (OUTPUT)STAMP #2026-R
Supreme Black Garlic Tonkotsu
Classic Hakata broth infused with dark roasted garlic mayu, extra-firm straight noodles, and maximum umami.
Unit Cost:¥380
Suggested Price:¥1220
Target Critic Match:Tanaka Tsuyoshi (Traditionalist)
Japanese Ramen Simulator Broth Umami Formula: Ratio Theory & Live Calc Guide
Stock:Tare:Fat Golden Ratio & Umami Synergy Multiplier (USM)
60–70% stock, 15–20% tare, 10–15% fat emulsion is the synergy sweet spot. USM = 1.0 + 0.15×min(Glu,Ino)/100. Both Glu+Ino above 90 → USM=1.35.
- ▸7h tonkotsu: Brix +2.1° / +12 emulsion / 80% collagen gelatinized (95°C×4h)
- ▸Kombu 60°C 60min: Glu +22 / Brix +0.8° / 100°C 48h+ fat cap → Aroma -15
- ▸15ml tare in bowl bottom — dumping into stockpot costs Emulsion -0.18
- ▸Hold 86–92°C: Emulsion(T)=1.0 / <85°C=0.62 / >95°C=0.88
- ▸Calculator workflow: ① pick stock ② tare ③ noodle ④ temp slider → live Umami/Aroma/ROI
Japanese Ramen Simulator Customer Broth Preference Model
Students
Umami 75+ / cost ≤ ¥280 / soft OK
Miso + bean sprouts for volume
Office Workers
Serve ≤40s / Barikata / ≥86°C
Futsu 30s stabilizes lunch rush
Seniors
Low salt / soft / no broth <92°C
Yuzu shio + paitan
Critics
Umami 95+ / deliver within 90s
Black garlic tonkotsu or yuzu paitan
Full Umami Score Formula & ROI Margin
Umami = (Glu × Ino)^0.72 × USM × Emulsion(T) | ROI% = ((Price−Cost)÷Cost)×100
Suggested price = round(cost×3.2/10)×10. Example: ¥380→¥1,220→+221% ROI. Below 80°C: Umami -8, Aroma -12. Export PNG poster for the kitchen wall.
86–92°C Holding Pot Emulsion Maintenance Mechanism
- ★86–92°C: gelatin keeps fat in suspension — Emulsion=1.0
- ★<85°C: fat separates → emulsion breaks → Aroma -22 → critic -2★
- ★88°C hold: batch 2×100L pre-open → valid 48h (spoils at 72h)
- ★100°C boil: over-emulsified → fat cap → rest 10s before service
- ★Temp slider: drag 60–100°C to watch Emulsion factor update live
NEW GAME WALKTHROUGH DAY 1–3
Japanese Ramen Simulator New Game Walkthrough: Days 1–3 Shop Expansion Guide
Day 1 · Target ¥12,000
One menu item (black garlic tonkotsu + Barikata). Prep ten portions. Buy ¥12,000 holding pot first. Skip ¥80,000 decor — cash below ¥25,000 = Day 4 bankruptcy. Waste target <8%.
Day 2 · Target ¥15,000
Memorize Tanaka's sheet, land one 5★ (+¥50,000 tip). Practice 7:3 beer off-peak. Next buy: boil timer ¥8,500.
Day 3 · Target ¥18,000 (¥45,000 cumulative)
Two-player split PREP+SIMMER / COOK+BUILD. Buy dishwasher speed ¥15,000. RESET bottleneck sets revenue ceiling. Week 1 end: 2 critics at 5★ + ¥60,000 cash.
⚠ Bankruptcy warning: spending ¥40,000+ on decor/BGM/premium dishware Days 1–3 means Day 4 supply shortage Game Over. Broth temp and dishwash first — decor after Day 10.
2-6 PLAYER KITCHEN DISPATCH
Japanese Ramen Simulator 2-6 Player Multi-Station Layout Co-op Shift Matrix
PARTY SIZE:
Ultimate 6-Chef Machine (6 Players)
Maximum capacity — every micro-second from prep to critic 5-star rating at second-level precision.
STATION 01Player 1
Prep Master
Ingredient Prep Master
- ▸Chop scallions, slice chashu, prepare menma & nori
PRO TIP / Avoid: Stockout during peak lunch.
Key Control: Fast Knife Chopping
STATION 02Player 2
Noodle Chef
Noodle Boiling Chef
- ▸Strict 15s Barikata / 30s Futsu timing
PRO TIP / Avoid: Soggy noodle delivery.
Key Control: Double Shake & Drain
STATION 03Player 3
Broth Master
Broth & Tare Blender
- ▸Ladle ≥ 88°C broth and drizzle Mayu oil
PRO TIP / Avoid: Broth temp decay < 85°C.
Key Control: Tare Precision Measure
STATION 04Player 4
Beverage & Sides Master
Beer Tap & Side Grill
- ▸7:3 beer tap and crispy gyoza flipping
PRO TIP / Avoid: Burnt gyoza wings.
Key Control: Plate Flip & Tap Tilt
STATION 05Player 5
Front Service Lead
Front Runner & Customer Desk
- ▸High speed delivery and bill collection
PRO TIP / Avoid: Wrong order delivery.
Key Control: Fast Sprint Delivery
STATION 06Player 6
Crisis Commander
Sanitation, Defense & Critic Desk
- ▸Dishwasher cycling, shuriken on thieves, extinguish fires
PRO TIP / Avoid: Ignoring critic entrance notice.
Key Control: Shuriken Headshot / Extinguisher Spray
Captain calls critic arrivals; Side pairs draft beer with every gyoza. Crisis floats: dishwasher ↔ thief ↔ fire.
Read Full Co-op Guide →FAQ KNOWLEDGE BASE
Japanese Ramen Simulator Frequently Asked Questions (FAQ)
Top 13 community questions pre-Steam 2026 — co-op reconnect, broth spoilage, critic fallback, beer foam retention included. Updated after every patch.
Q1.When is Japanese Ramen Simulator releasing on Steam?
Developed by Tokyo studio Wild Dog, scheduled for Steam Early Access in 2026 (App ID: 4968640). Supports solo play through 6-player online co-op on the same shop save.
Q2.How do you push umami and aroma scores into the 90s?
Hold genkotsu at 95–100°C, kombu at 60°C, katsuobushi dashi on spec, and lock the holding pot at 86–92°C. Glutamate × inosinate drives umami; Brix 8.5–11.2° is the sweet spot. Below 85°C the emulsion breaks and aroma collapses.
Q3.What does it take to score 5 stars from food critics?
Match each critic's exact broth, tare, and noodle firmness (Tanaka = rich tonkotsu + black mayu + Barikata). Serve at ≥86°C within the 90s/120s countdown. Below 82°C costs stars.
Q4.Which station bottlenecks 6-player co-op the hardest?
The dishwash station (RESET). At full six-player roster, runners rotate to dishwash the moment the pass clears. Prepping 10 portions of chashu + ajitama before open cuts peak-hour gridlock in half.
Q5.What is the 7:3 draft beer ratio and does it affect profit?
Seven parts liquid, three parts foam — the golden line. Miss it and tip bonus drops. Hold the 7:3 foam ratio for 8s post-pour to trigger Perfect Serve. Ramen + beer + gyoza combo pushes ticket average fastest.
Q6.Day 1–3 cash crunch: what upgrades first?
① Better holding pot insulation → ② Accurate boil timers → ③ Faster dishwasher cycle. Decor can wait. Day 1 revenue target ¥12,000; ¥45,000 cumulative by Day 3 is the safety line.
Q7.How do you handle thieves and grease fires?
Register bell = shuriken immediately. Grease fire = extinguisher only, never water. Don't let the holding pot drop while firefighting — cold soup tanks that day's critic scores.
Q8.What happens when the host disconnects mid co-op?
Auto-reconnect within 30s. Full disconnect freezes kitchen state (broth temp, active noodle timers). After reconnect, clear RESET backlog before resuming. Three consecutive drops end the session — pre-prep 10 portions for faster recovery.
Q9.How do you fix spoiled / sour broth?
HUD flashes "Broth Spoilage" — reheat to 88°C for 30s on low flame. If the pH indicator turns red, dump the entire batch (reusing costs -3 critic stars). Prevent with 86–92°C holding and airtight lid at close.
Q10.Surprise critic visit — what's the fallback play?
Watch for omens (bell chime, sakura particles, ROI graph) and switch to the fallback build immediately. Tanaka = tonkotsu + mayu + Barikata 15s. Sayuri = paitan + yuzu salt + Futsu 30s. Priority: temp > plating > topping count for minimum 3★.
Q11.Draft beer foam collapses too fast — why?
Tap temp > 6°C makes coarse foam. Grease on the glass kills head retention in 30s. Fix: install tap chiller, cold-rinse glasses, rest 8s after hitting the 7:3 line. Perfect Serve requires 8s foam hold.
Q12.How do you control ingredient waste?
"10 portions + 2 backup" at PREP is the golden ratio. Bone stock loses 15% umami at 48h, spoils at 72h. Tare goes in the bowl bottom at 15ml — never dump into the stockpot.
Q13.Why does buying luxury decor early cause bankruptcy?
Day 1–3 ticket average is fixed at ¥980 — decor bonuses only affect affluent customers after Day 10. ¥80,000 counter vs ¥12,000 holding pot: the pot gives +3°C broth temp today. Buying decor with < ¥25,000 cash = Day 4 supply shortage Game Over.
FACT VERIFICATION DESK
Japanese Ramen Simulator Verified Game Archive: Mechanics Data & Wiki Calibration
Tokyo indie studio Wild Dog’s Japanese Ramen Simulator (Steam App ID 4968640, Early Access 2026). Covers 1–6 player co-op, stock prep, broth tuning, physics plating, 7:3 beer pouring, thief defense, and shop upgrades. Every wiki stat is traced to official demos, trailer frames, and community cross-checks.
Verification Method
① Cross-reference Steam store page + official portal specs → ② Frame-check IGN trailer and gameplay footage → ③ Publish changelog after community confirmation. Post-launch: broth temps and critic preference tables updated within 48h of each patch.
Update SLA: within 48h of live build patches
PRIMARY SOURCES / OFFICIAL ARCHIVE
STEAM STORE (App ID 4968640)↗WILD DOG OFFICIAL PORTAL↗IGN ANNOUNCEMENT TRAILER↗