Ever since its first appearance as a popular dish some 400 years ago, Japanese Ramen has been evolving with influences by Japanese Chefs throughout Japan and America. It originated as Chinese Lamian (pulled noddle) and transitioned to Chuka Soba (Chinese Noodles) to suit the Japanese taste preferences. Traditional local varieties and regional spices quickly transformed Chuka Soba to its more modern form of Ramen.
Chef Nishimura trained in Tokyo’s Aoyama in Japan for several years when he was 19 years old. An American born Japanese Chef, he finds it paramount to maintain the tradition of Ramen, while remaining susceptible to modern influences by chefs around the world.
From the first bite, it is clear how special Kai Ramen is. What separates Kai Ramen from all other Ramen restaurants is the attention to detail and the dedication to perfection. The soup at Kai Ramen is always freshly produced in-house and contains no instant packaged soup as it ruins the freshness that you can easily taste.
It has been the life ambition of Chef Nishimura to offer authentic Japanese taste and continuously improve it.
We look forward to serving you a fresh Ramen bowl and to hear your impressions. Share your Kai moment with us on any of our online profiles!