To continuously innovate to remain true

Shigemi Kawahara

Ramen King & founder of IPPUDO

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IPPUDO ramen is fuelled with innovation. With ramen of the highest quality, hospitable service with attention to detail and unique ambience, IPPUDO aims to create an exquisite and delightful ramen dining experience for its customers throughout the world.

  • Shigemi Kawahara

    Founder’s Profile

    Shigemi Kawahara, the Ramen King, is the founder of Ippudo, Japan’s highly acclaimed ramen emporium. Kawahara earned the title of Ramen King and a place in the Ramen Hall of Fame after three consecutive first place wins on a Japanese television program where ramen mavens compete to create the best ramen.

    Kawahara is best known for turning the Hakata-style tonkotsu (pork-based) ramen into the delicate creamy version that earned Ippudo its national acclaim. He has also elevated ramen to the realm of art by creating new ramen varieties that draw from international concepts, ingredients and cooking techniques.

    His signature dishes include The Ramen King, a pork-based ramen served with a cube of gelatinous foam that changes the taste of every spoonful of soup as it dissolves in the broth.

    Born and raised in Fukuoka City, Kyushu, Kawahara is the youngest of four brothers. He became interested in the restaurant and hospitality industry after graduating from college and consequently worked and trained in a number of European restaurants in Japan. In 1979, at the age of 27, Kawahara opened his first restaurant and bar named ‘After the Rain’ in Fukuoka city.

    Kawahara opened the first Ippudo, with a seating of ten, in his hometown in October 1985. Since then, Ippudo has grown to include over 120 restaurants in 12 different countries, serving more than 45,000 customers per day. Kawahara’s attention to detail and hospitality redefined Japan’s ramen experience. Ippudo was the first ramen shop that allowed diners to enjoy quality ramen in a carefully-crafted setting. Each Ippudo is known for serving a unique signature ramen dish and all of the locations offer seasonal dishes. Ippudo was also the first to refer to broth by colour Aka (red) and Shiro (white), which soon became a standard industry practice.

  • Takashi Mikami

    Takashi Mikami

    Takashi Mikami, is born on April 22nd 1980. He has been appointed operations consultant at IPPUDO Indonesia. Mikami joined IPPUDO in 2002 and he has been working for IPPUDO Osaka, Fukuoka and Kyoto.

    In Indonesia he hopes to provide a unique and pleasurable dining experience by upholding the service and quality standards, bring only the best he has to offer.
    “For Indonesia, we have slightly adjusted our cooking methods and procedures to suit the taste buds here, in the same way we do in other markets,” he says, adding that IPPUDO tries to use as high quality ingredients as possible. We are also constantly hoping to spread the Ippudo spirit and authentic ramen dining experience all over the world, just as our mission says – “Spread ramen throughout the world with smile and ‘Arigatou’”.

    Our mission is more than merely to serve people food; it is to deliver a piece of the Japanese culture. We aim to be not just a restaurant but a missionary of cultural interaction.