How He Became a Chef

Takumi’s father owned a small neighborhood noodle shop in Hakata. As a child, he often sat behind the counter watching his father prepare broth that simmered for hours.

At the age of 16, Takumi began helping in the kitchen after school. He cleaned pork bones, prepared noodles, and slowly learned the rhythm of a ramen kitchen.

What started as helping his family soon became his life’s passion.

Professional Training

Takumi later trained at a ramen institute in Tokyo where he studied:

• traditional tonkotsu broth techniques
• noodle hydration and alkalinity ratios
• flavor balance and ramen structure

He also apprenticed under experienced ramen chefs before bringing his craft to Kumo Ramen.

Why He Loves Being a Chef

For Takumi, ramen represents comfort and connection. He believes a great bowl of ramen should make people feel at home even if they are far away.

Signature Dish

Kumo Signature Tonkotsu Ramen

A rich pork bone broth simmered for over 16 hours, served with handmade noodles, tender chashu pork, soft boiled egg, and fragrant garlic oil.

Personal Message

"When someone finishes my ramen and smiles quietly, that moment means everything to me. Ramen is simple food but it carries a lot of heart."