Ramen Legends
Shigetoshi NAKAMURA
Ramen Master Chef Nakamura, born in 1977 in Kanagawa, Japan, discovered his culinary passion while studying in the United States. This early venture abroad led to his expertise in crafting soup stocks, particularly the ramen broth that would become the hallmark of his culinary identity. Returning to Japan, he opened his first ramen store in Yamatoshi, Kanagawa, called Nakamura-ya, where he developed the "Ten Kuu Otoshi" technique. In 2004, he innovated the "Omakase style of Ramen" at Nakamuraya Essence. Known as the Ramen God, Nakamura's influence spans globally, consulting for over 100 shops, and he currently runs the renowned New York ramen omakase aptly named Ramen Nakamura.
Owner/Chef, Ramen Nakamura
Kazunori KOMIYA
Director, Nippon Ramen Association / Founder, Tsukemen TETSU
After graduating from university, Kazutaka Komiya joined Fast Retailing, the parent company of UNIQLO, where he learned the fundamentals of business. In 2005, he founded the tsukemen restaurant TETSU and swiftly rose to prominence, winning the coveted Tokyo Ramen of the Year (TRY) award in 2008. As his business flourished, Komiya transferred his corporation to a public company in 2014. Currently, he serves as a director of the Japan Ramen Association and manages multiple brands, including Kamatama Chinese Soba Napoleon, across 15 locations. Komiya remains a leading figure in the industry, clinching the TRY award again in 2022. Notably, he has the unique honor of having his ramen served at the Ise Grand Shrine and the Prime Minister's official residence.
Satoshi IKUTA
Satoshi Ikuta, a native of Kitakyushu City in Fukuoka Prefecture, began his career at Ichiran as a teenager. After leaving Ichiran, he founded Ramen Nagi in 2006, and in 2010, his "Butao King" in Hong Kong became a sensational hit. In Japan, he expanded his business with "Sugoi Niboshi Ramen Nagi" and was awarded the prestigious TRY Ramen Award for 2012-13. In 2021, his company was recognized as one of the "300 Vibrant SMEs and Micro Enterprises" for its international activities. Upholding the philosophy of "Connecting the world through noodles," as of 2023, Ikuta continues to grow his brand with locations in Japan, the United States, China, the Philippines, Taiwan, Singapore, and Hong Kong.
Founder and Owner of Ramen Nagi
Akihiro HARA
Born in Kochi Prefecture, Akihiro Hara formed a band during college and pursued a professional music career while working part-time at Ippudo. In 2008, he joined Japanese restaurants operations company Chikaranomoto Holdings full-time, where he quickly became engrossed in the work. Hara rose through the ranks, managing several large outlets and serving as a supervisor before transitioning to Human Resources, where he oversaw nationwide recruitment and training. During this time, he also earned his Master's in Business Administration. In 2019, aiming to prioritize his children's education, Hara moved his family to the Netherlands, where he took over the plant-based ramen shop Men Impossible in Amsterdam. As of 2023, he has expanded to three locations and oversees the Dutch operations while also managing recipes for international outlets like their London store.
Owner, Men Impossible
Guests
Founder and CEO, Hokkai Suisan / Japanese Cuisine Goodwill Ambassador of Japan's Ministry of Agriculture, Forestry and Fisheries
Marinus Noordenbos
Marinus Noordenbos, the visionary founder and CEO of Hokkai Suisan, has cultivated a unique bridge between European consumers and authentic Japanese cuisine. His journey began in Japan's Numazu, where his work at a fish processing plant ignited his passion for Japanese seafood. Recognizing the challenge Japanese expats faced in accessing traditional dishes in Europe, Noordenbos launched Hokkai Suisan in 1993, focusing on high-quality, traditionally prepared Japanese fish products. Under his leadership, the company flourished, expanding to over 30 employees and establishing the Hokkai Kitchen restaurant. In 2021, his dedication earned him the prestigious title of Japanese Cuisine Goodwill Ambassador, furthering his mission to introduce and expand Japanese food culture across Europe.
Muneaki OKA
Oka Naosaburo-Shoten Co., Ltd (Barrel-Aged Soy Sauce Consortium)
Muneaki Oka, born in Tokyo's Machida City in 1993, embraced the corporate tax world at KPMG after his studies, which included a year at Arizona State University. Transitioning from taxation to sales at a liquor store, Oka's journey led him to oversee the export business at Oka Naosaburo-Shoten Co., Ltd. With a legacy dating back to 1787, the company, now in its 236th year and headed by the eighth generation, marries tradition with innovation. They maintain 60 wooden soy sauce barrels, ensuring long-term aging and quality. Oka's soy sauces, including unique organic and gluten-free options, have earned accolades from top-rated ramen shops.
Kazuhiro Shikii
Isegura stands out in Yokkaichi-shi, Mie Prefecture, for blending tradition with innovation in soy sauce production. Catering to diverse tastes, they craft four unique shoyu types, including Koikuchi and Usukuchi. Their defiance of industry norms is evident in their extensive experimentation with recipes and in-house, handcrafted machinery designed for superior quality control. Isegura's bold foray into novel flavors, like their cacao-infused miso, underscores their dedication to culinary creativity, making their soy sauce not just a condiment, but a testament to their inventive spirit and commitment to customer satisfaction.
Isegura Co., Ltd (Barrel-Aged Miso Consortium)