Ramen is, indeed, cosmos served in a bowl. The delicate balance of ingredients, broth and finely-made noodles is an art form in itself. The ramen chef, on the other hand, is like a consummate story-teller in the kitchen.
Shigemi Kawahara, often dubbed the Ramen King, is the founder of IPPUDO and a charismatic entertainer in the kitchen. He sees the restaurant as a stage where each employee plays a role like an actor. From cooking to serving, every move is choreographed to perfect timing, even down to the moment when the staff bids a customer goodbye.
When Shigemi Kawahara started IPPUDO in 1985, he also created his very own “Tao,” or way, of ramen. His philosophy — to continuously innovate to remain true — is to keep reinventing in the kitchen; redefining recipes for a dish that emerged over 300 years ago. Kawahara’s reinvention of the Hakata-style tonkotsu (pork-based) ramen with its signature delicate, creamy broth, earned IPPUDO its global acclaim.