People who have been to Ichiran Ramen are often deeply impressed by its unique flavor-focused seating arrangement. Unlike typical seating, each seat is separated by dividers in the middle, giving it the appearance of individual study cubicles. Every detail, from the hot water dispenser to the service bell, is thoughtfully provided within reach. This innovative design of concentrating on the flavor-focused seating was actually conceived by Ichiran's President, Mr. Yoshitomi Manabu!

The purpose behind this design is to ensure that customers who visit can leave behind all their worries and distractions, focusing solely on savoring the delicious noodles. That's why they created these individual dividers. Even when seated, you won't be able to see the staff. After they serve your meal, they lower the curtain right in front of you, creating a private space where you can enjoy your meal without any disturbances. This arrangement offers solace to solo diners, allowing them to dine without the burden of being watched by others and fully relish their ramen experience.

Not only do they maintain a steadfast commitment to taste, but they also strive for excellence, leaving no room for compromise in quality management. Take, for example, the production of noodles, which undergo regular taste tests. Similar requirements apply to the noodle cooking process, where a dedicated sensor maintains a constant temperature. Every aspect is subject to meticulous calculations to determine the precise amount of water needed, from the wheat used in the noodles to the simmering of the Tonkotsu broth. This stringent oversight is why whether you're in the United States, Hong Kong, or in Taiwan, Ichiran Ramen guarantees that the taste remains consistent regardless of where you enjoy it.

At Ichiran, the recipe for their signature broth sauce is a closely guarded secret, known to only four people globally. Even high-ranking executives who have been with the company for over a decade remain completely unaware of it. While new hires learn the craft of noodle preparation and other skills, they are never privy to this highly classified formula. This secrecy ensures that there are no concerns about former employees opening their own shops and replicating the recipe. As a result, the four individuals who hold this secret recipe never travel on the same plane and meticulously schedule their activities to avoid any overlap in dates and times, all in the name of preserving this tradition of culinary excellence.

Ichiran conducts routine flavor tests in Kanto, Kansai, and its place of origin, Kyushu. If any discrepancies are found between the taste and the established standards, immediate adjustments are made. It is through such stringent quality control measures that Ichiran has built its trust and reputation in the culinary world.

While Ichiran offers only one variety of ramen, its impressive customer customization service stands out. Upon entering the restaurant and purchasing a meal ticket, customers are provided with an "Order Sheet." This sheet allows patrons to tailor their "Ichiran Ramen" according to their mood or preferred taste of the day. They can adjust elements like the richness of the broth, the choice between green or white onions, and the addition of the secret sauce, among others, to create a bowl of ramen that suits their individual preferences. To accommodate international visitors, the order sheet is now available in four languages: Japanese, English, Chinese, and Korean.

When deciding to open a branch in Taiwan, in addition to finding the right location, there was a crucial principle: to bring the exact same taste to Taiwan. Just like the American branches, not only was the water for simmering the broth carefully sourced, but also a noodle factory was established to ensure that the ramen served would be identical. This dedication to consistency is now being applied to Taiwan, where every ingredient is triple-checked. Skilled noodle craftsmen from Japan are stationed in Taiwan to adjust the production of Ichiran's special fresh noodles based on daily temperature and humidity fluctuations, ensuring the same high-quality product as in Japan.

To ensure that a bowl of ramen tastes its best, President Yoshitomi Manabu has a steadfast rule: once the noodles are cooked and plated, they must be delivered to the customer within 15 seconds. Any longer, and the noodles might lose their ideal texture, affecting the overall dining experience. This is why Ichiran's restaurant spaces are intentionally not too large, and the distance between the kitchen and seating area is carefully controlled within 28 meters through interior design.

For those in Taiwan who haven't visited Japan or tasted Ichiran Ramen, they still recognize it as one of Japan's iconic ramen establishments. With an impending branch opening in Taipei's Xinyi District this summer, Ichiran is gearing up to compete in Taiwan's lucrative 30 billion NTD ramen market. They aim to evoke memories of Japan for those who have savored their ramen before and ignite curiosity in those who haven't. In a fiercely competitive ramen market, Ichiran is determined to carve out its unique path through unwavering commitment to its original, authentic Tonkotsu ramen flavor.