Tradition and Innovation: The Origins and Evolution of Take-chan Ramen in Chofu, Tokyo
Take-chan Ramen in Tokyo’s Chofu area, founded by Sakamoto Ryoichi at 48, began as a single wagon stall and has grown over 13 years. Sakamoto’s diverse background, from musician to industrial waste collector, led him to start the stall with an old wagon left behind by a debtor. He earned enough from this modest start to cover over 3 million yen in debt. At times, he made up to 150,000 yen in a single night.
Innovative Approach to Niboshi Ramen
Sakamoto’s ramen, based on fish dashi, is named “Niboshi Ramen” to prevent inconvenience to those who dislike niboshi. He sources ingredients from across Japan, using a blend of niboshi from Kyushu, grilled ago from Nagasaki, and niboshi from Kansai, tailored to create a firm texture in the noodles preferred in Tokyo. He also offers unique dishes like wasabi salt ramen, shiso salt ramen, and black oil soba. In Sakamoto’s words, “I get bored easily, so I always want to try something different.”
This story of the ramen shop goes beyond traditional boundaries, embodying the owner’s innovative approach and passion. Take-chan Ramen, with its history and uniqueness, has established a distinct position in Chofu’s ramen scene.
Features of Niboshi Ramen and Take-chan Ramen’s Unique Approach
Take-chan Ramen is renowned for its unique approach to Niboshi Ramen. Niboshi, small fish like sardines boiled in salt water and sun-dried, lends the ramen soup a deep, complex flavor. This broth, enriched with concentrated umami, is characterized by its rich taste.
A noteworthy aspect is Sakamoto Ryoichi’s commitment to natural flavors, avoiding artificial seasonings entirely. He ensures that even those not fond of Niboshi can enjoy his ramen by subtly balancing its flavor. His ramen is crafted from a blend of Niboshi sourced from various regions in Japan, creating a soup with depth that incorporates distinct regional characteristics.
Furthermore, Sakamoto’s menu includes unique offerings like wasabi salt ramen and black oil soba, born from his innovative spirit and desire for new tastes. His approach transcends traditional ramen boundaries, embodying innovation and a commitment to natural flavors.”
Commitment to Japanese Ingredients
Take-chan Ramen takes its commitment to Japanese ingredients very seriously, optimizing the use of local produce to the fullest extent. As a result, they have successfully crafted a bowl that pays homage to Japanese tradition while delivering a distinct taste.
Conclusion
Avoiding the use of artificial seasonings and focusing solely on traditional Japanese elements for the broth, Take-chan Ramen offers an exceptional bowl that showcases the limitless possibilities inherent in ramen. Once you experience its unique flavors and depths, you’ll undoubtedly be captivated.
Shop Information
Address: 1-47-1 Futaba, Chofu City, Tokyo, Tatsumi Building 1F
Google Maps: View on Google Maps
Hours of Operation:
- Mon, Wed, Thu, Fri:
- 11:30 a.m. – 2:45 p.m.
- 6:00 p.m. – 9:45 p.m.
- Tue, Sun:
- 11:30 a.m. – 3:15 p.m.
- Sat:
- 11:30 a.m. – 4:45 p.m.
- 6:00 p.m. – 9:45 p.m.
Note: Closed once the soup runs out
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