About Us
Since I was a teenager, I know that I love to cook. I also know that in our family there are better cooks than I am. but at the same time I know I can hang with them.
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2017 is when I met my wife, we got married that same year in December and one of her comfort food is Japanese Ramen soup. I don’t eat soup much because they get me hot and sweaty. Still I go with her and try it, besides I can always order something else.
In my effort to please my wife I tried to make the soup for her, I figured how hard can it be, right? Oh boy, was I in for a big surprise. I have searched online using google and watched countless videos in YouTube, taking notes and writing down recipes. I've learned how complicated and how much work goes into making one bowl of Ramen. It was an eye opener for me. I got excited and told myself Hey, I can do this! It’s like a light bulb that turned on in my head. It’s so complex yet I want to do it. All it takes is a lot of work . It felt like God was showing me something.
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So, I learned and practice, and learned some more. And the more I do it, the more I want to learn. I got to a point where I thought I have learned enough online. I can make a decent bowl but it’s not consistent. Plus, the bowl that I was making had MSG which I don’t like. We felt that it’s time to take it to the next step. Go to training and learn from the pros.
​Dec 2019 my wife and I went to Japan, there I attended training for Ramen Making with no MSG. I learned 6 types of Ramen. My Sensei have taught me the basics and the technics on how to make the ingredients. This is what I needed. The rest is up to me. I can keep the recipe I learned or tweak it. Of course the ingredients found in Japan are different from what we have in the U.S. so I do have to tweak them. It took me a lot of bowls with my trials and errors just to achieve the taste I am looking for.
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The ultimate goal is to open up a restaurant in the city we live in, Tracy CA. just 1hour away east of San Francisco. But the plan was put on hold because of the Covid19. During this time I kept improving my menu. My wife and I thought of a way to get our food to people, so we started doing home deliveries and eventually catering.
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I have worked hard for almost 3 years focusing on Ramen and how we can make people happy and satisfied with our food. Our noodles are handmade and our broths are made from pork bones and another made from chicken bones boiled for more than 12hrs. I have so much more to add to our menu but before I move to another item in our menu, I make sure the rest are very good and it's what I want. Now I love eating Ramen. Me and my wife have eaten countless numbers of bowls since we met.
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Thank you and we hope you can try us soon.
