Chapter 15 Keep Eating

In my last post, I shared the theory behind how I develop ideas. But the practical side is even more fun—and more reliable. My advice? Keep eating like your life depends on it.

A friend once told me that to open a ramen shop, you need to eat hundreds, maybe thousands of bowls to fully grasp the concept. It sounds extreme, but there's truth in it. To truly understand a dish, you must immerse yourself in its flavors and nuances. While you don't necessarily have to travel all the way to Japan for ramen, experiencing it in its country of origin certainly helps. And where better than Tokyo, home to thousands of ramen shops?

Developing a palate capable of analyzing and distinguishing styles allows you to offer a wider variety of ramen—and ultimately improves your cooking overall. Of course, some chefs proudly specialize in just one style or bowl, perfecting that alone. Different goals lead to different paths.

My personal goal is broader: I want to explore and create a variety of foods. It doesn't have to be ramen—but ramen conveniently offers endless possibilities. Keeping this lifeline close enables me to pursue happiness by discovering global tastes within one bowl.

Importantly, my aim isn't simply replicating existing concepts or styles. Instead, I strive to emulate them respectfully and authentically, making them uniquely mine while honoring their traditions. To achieve this, I first need dishes that are approachable and understandable—something that hooks people right away.

The longer we share this journey together, the better we'll understand each other—and the more exciting ramen styles you'll encounter along the way. Tonkotsu is just the beginning; soon you'll see Chuka Soba and Iekei making appearances too. The latter might quickly become your favorite—I just need to figure out how to effectively offer Iekei as a regular special, at least once a month!

Keep eating and stay curious—there's plenty more ramen ahead!