The history of Ramen is said to have started over 100 years ago when “Rairaiken,”
a Ramen specialty restaurant based on Chinese noodle cuisine, was opened in Asakusa, Tokyo.
Since then, various types of Ramen have been developed and evolved independently.
Today, Ramen has become not only the national dish of the Japanese people, but also one of the world’s most popular Japanese dishes.
Toripaitan Ramen is said to have its roots in the famous Hakata hot pot “Mizutaki”, and since after 2010,
Toripaitan Ramen restaurants opened one after another,
and it has become so popular that it is called the fifth soup after the traditional
Ramen : soy sauce (Shoyu), salt (Shio), Miso, and Tonkotsu.

Paitan is a cloudy soup made by simmering pork or chicken bones for a long time.Toripaitan soup is mainly made by simmering chicken bones or whole chicken for a long time. A large amount of collagen flows out of the collapsed chicken bones and is transformed into gelatin. Mixing it with water emulsifies the soup and emphasizes the rich chicken flavor.
It has the richness and mellowness of Tonkotsu Ramen, but it has a less foul smell than Tonkotsu Ramen, making it easy to be accepted by men and women of all ages.



Our corporate philosophy is to “create a new Ramen culture and spread it throughout Japan and the world,
and to make our customers, staff, and suppliers happy”.
Based on this corporate philosophy, we opened more than 20 shops in Japan and abroad
specialized in Toripaitan Ramen, and we became the pioneer of Toripaitan Ramen,
as a new popular genre of Ramen.

The Toripaitan Ramen at Menya Takeichi features a soup made by boiling chicken for a long time, making it rich but easy to eat. It is popular not only with those looking for a hearty meal, but also with children and the elderly; it also satisfies health-conscious people due to its high collagen, it can be enjoyed by men and women of all ages. Since it is a chicken-based soup, there are fewer dietary restrictions, and it is enjoyed by many people around the world.


PhilosophyDevelopment of Ramen to create a new culture

We continue to develop Ramen that surprises and impresses our customers; a Ramen that they have never seen or tasted before.Our signature product,”Toripaitan Ramen,” is a new style of soup that differs from traditional Ramen soup, soy sauce, salt, pork or miso. Toripaitan Ramen has less dietary restriction and can be enjoyed by
customers from all over the world. We also want our vegetarian customer to enjoy Ramen , so we developed “Vegetarian Ramen” which the noodles, sauce and soup are made entirely of vegetables.We are developing Ramen from various specialty ingredients and dishes from all over Japan and of the world to createan innovative Ramen never tasted before. For example, we have developed Mazesoba*, inspired by Kobe’s famous braised beef, and Ramen using Hinai Jidori chicken from Akita for the soup.

*Mazesoba is a relatively new type of Ramen; instead of soup, it is a pasta-style Ramen you eat with sauce and specially blended oil instead of soup. Customers can customize their Mazesoba flavor to their liking by using a variety of specially prepared condiments.


Creating a new style of Ramen restaurant

Ramen in Japan has developed as a specialty restaurant that only serves Ramen.
On the other hand, Izakaya (Japanese style of eating and drinking) have existed for many years.
In the past, fusing Ramen and Izakaya restaurants has been
exceedingly difficult from the perspective of operations and marketing,
and there have not been many examples of successful businesses that have fused
the advantages of both Ramen and Izakaya.

However, Takeichi succeeded a collaboration case between Yakitori chefs and Ramen chefs through the new Ramen development. We have established a combined business model of Ramen and Izakaya to increase sales and create synergy of the two cultures.Today, we are developing Ramen and Izakaya style featuring other meal business such as gyoza, seafood, etc.