We had the privilege of speaking with one of the key figures in Japan's ramen culture, Mr. Kenichi Nomaguchi.

He is not only a driving force but also an industry expert, representing the largest online ramen delivery site in Japan, Takumen.com, which has the highest number of featured stores and products.

The restaurant industry took a massive hit due to the impact of the pandemic, but in the face of these challenging times, Takumen.com emerged as a catalyst for a new way to enjoy ramen.

By partnering with popular ramen establishments nationwide, their 'Ramen Delivery Service' offers frozen versions of the same ramen served in the restaurants (noodles, broth, toppings), allowing anyone to savor the authentic taste of their favorite ramen, whether at the office or home, turning adversity into an opportunity for enjoyment.

Q. What sparked the idea to start Takumen.com?

A. Well, before diving into the world of Takumen.com, I spent around a decade in the restaurant industry, always on the lookout for something fresh to venture into. Then, out of the blue, I got a New Year's card from Mr. Inoue, an old friend from junior high. We decided to catch up, and during that meetup, I discovered that Inoue, now an IT guy, was toying with this cool idea of starting an online ramen ordering service. His passion for bringing authentic, top-notch ramen into people's homes really struck a chord with me. So, combining our mutual enthusiasm and seeing the exciting possibility of blending food with IT, we joined forces to bring Takumen.com to life in 2010.

Our vision, which we have upheld since the founding, is to "Turn Takumen into Culture." This remains unchanged, and it's a goal we want to pursue in the future. However, in the pre-COVID era, things didn't quite go as planned. The users of Takumen.com were mostly a few ramen enthusiasts, rather than a broader audience.

Due to the inability to dine out during the pandemic, there was a sudden surge in demand for "home-cooked meals," "delivery," and "online ordering/takeout."

Being featured in the media played a significant role in expanding awareness of Takumen's, to the point where enjoying restaurant-style ramen at home became synonymous with "Takumen-ing."

As of March 2021, membership had skyrocketed to approximately 270,000, nearly double from a year before. The growth continued, with an additional 60,000 members in 2023 alone, bringing the current count to around 500,000 as of December 2023.

Moreover, while initially we were the ones approaching ramen shops to become partners, there has been a shift. Now, we also receive requests from restaurants themselves, a noteworthy change in dynamics.

Q. How do you think the ramen scene has evolved since Takumen.com came into the picture, both as a cuisine and culturally?

A. Ramen really carves out its own niche in the culinary world, shining as a standout element of Japanese culture. It's fascinating because within the ramen community, you've got a variety of styles and flavors. Some places are so sought after that folks will queue up for an hour or more just for a bowl, something you don't often see with other types of food.

What's more, there's this unique bond that forms between ramen enthusiasts and the shop owners. It's not just about the food; it's the loyalty to the creators behind it, leading to a high level of repeat business and a fanbase that feels more like a community.

Since launching Takumen, we've watched ramen not just gain international applause but also solidify its status. It's more than a food trend; it's a cultural statement. It allows Japanese people, and now fans worldwide, to proudly declare, "Ramen is an integral part of our culture."

Q. Could you reflect on the major trends and developments in the ramen industry throughout 2023?

A. This past year, we've really seen the ramen world expand in terms of flavor and variety. It all started with the classic Chinese-style noodles, but then we got into regional specialties like Sapporo-style miso ramen and Kyushu's tonkotsu ramen. Fast forward to the 2000s, and we're seeing innovative twists with seafood-pork bone broths and chicken-based white broths. The mid-2010s brought us even more diversity with the introduction of vegetable and vegan ramen options, broadening the appeal.

Traditional styles still hold their ground, but there's been a notable shift towards making ramen spots more inviting for everyone, including solo female patrons, focusing on creating a comfortable dining experience.

Another significant trend has been the restaurant industry's response to rising costs due to inflation, which impacts ingredient prices. This has led to an increase in places offering high-quality ramen at more affordable prices, enriching the ramen scene even further.

Moreover, there's been a notable shift towards emphasizing soups that not only stand out but also complement the main act—the noodles. This has led to a surge in popularity for shops specializing in "homemade noodles" or those that place a strong emphasis on noodle quality. Establishments like "Hikage" and "Teuchi Mensai Kamei," known for their homemade, extra-thick, hand-cut noodles, have become hotspots, often selling out quickly on Takumen.com. Additionally, there's a growing trend of restaurants focusing on the visual appeal of their dishes, which helps them capture the attention of social media enthusiasts.

In the tsukemen (dipping noodles) genre, where thick, rich broths were once the norm, there's been a pivot towards lighter, more refreshing styles, such as "Konbu-Mizu Tsukemen." This shift underscores a broader industry focus on enhancing the noodle-eating experience.

This evolution suggests that establishments are not just focusing on soups but are keenly aware of the importance of excelling in every detail to make their mark in a competitive landscape.

Q. It seems like the options for enjoying ramen, from Takumen.com to convenience stores, have diversified quite a bit recently. What are your thoughts on this trend?

A. Absolutely, there's been a real upswing in how we can enjoy ramen across different settings, especially since 2019. The quality of microwavable ramen found in convenience stores, for instance, has dramatically improved.

Some of these products are even the result of collaborations with renowned ramen shops, marking a significant evolution in the sector.

Additionally, the quality of instant bag noodles has surged, suggesting a bright future for ramen enthusiasts looking for quality and convenience. This trend of diversification and quality improvement seems set to continue, broadening the ways we can enjoy ramen.

A pivotal aspect of Takumen.com's success is our commitment to replicating the authentic restaurant-quality taste of ramen for our customers. A significant development in 2023 was the launch of our automated cooking robot, "CHEFFY," a product of our collaboration with SoftBank Robotics Corp.

Through extensive joint efforts in product planning and development, CHEFFY has been designed to prepare ramen that meets the high standards of well-known ramen shops, serving it up hot and fresh in just 90 seconds from the time of order.

Looking ahead to 2024, we're excited to introduce CHEFFY at airports, aiming to use this innovation as a bridge for small, beloved ramen shops to reach international markets.

Q. What flavors and styles do you think will be trending in 2024?

A. The spotlight on noodles that we saw gaining momentum in 2023 is something I expect will continue. A particular trend catching my eye is the rise of "Tamagokake Men" (noodles with raw egg), reminiscent of the beloved Japanese dish "Tamagokake Gohan" (raw egg over rice). This unique noodle dish, dubbed "TKM (Tamago Kake Men)," was first introduced by "Golden Tiger" in Kumagaya City, Saitama, back in 2018. It started turning heads, especially when a major noodle chain, "Mita Seimenjo," began offering it in November 2023.

Looking more broadly at the ramen industry, there's a noticeable trend of proteges who once trained under celebrated ramen chefs during Takumen's early days, now striking out on their own over the last year or two. These emerging talents are crafting bowls that are distinctly their own, diverging from their mentors' styles. This leads me to believe that 2024 could be a year of groundbreaking ramen creations.

We're also bracing for a surge in inbound tourism. Many of these international visitors, with their sophisticated tastes, are in pursuit of genuine Japanese culinary experiences. Despite tonkotsu (pork bone broth) being the go-to ramen flavor abroad, Japan's ramen scene is remarkably diverse. Each ramen variant tells a unique story of passion and cultural heritage, underscoring its significance both as a dish and a cultural icon.

For the next 10 years, we're envisioning a theme of "Ramen Meets the World." Our goal is to share the authentic ramen that Japanese people find delicious.

In his role as a director and co-founder at Gourmet Innovation Corporation, Mr. Nomaguchi has been organizing the "Mail-Order Ramen of the Year/Japan Best Ramen Awards" ceremony since 2021.

To showcase the truly delicious taste of authentic ramen, the event gathers 500 ramen shop owners from across Japan. These skilled artisans announce and honor the rankings of the ramen shops they personally consider to be the most delicious, both domestically and internationally.

The 2023 awards ceremony was held in December 2023. Here are the results:

During the award ceremony, in addition to the winners, other high-ranking establishments in genre-specific sales on Takumen.com in 2023 were also honored.

The overall winner was Stamina Max Ramen Suzuki (Mitaka, Tokyo), with their dish called "StaMan Soba."

The ramen industry in Japan is vast, with over 18,000 shops nationwide and a market value of over 600 billion yen (approx. $4.1 billion USD).

Each of these shops, along with their dedicated owners, holds unique stories and passion. Japanese ramen, with its rich history and ever-evolving nature, encapsulates this passion and dedication.

The more you delve into it, the more you'll discover the depth of authentic ramen. Give it a try and experience the real essence of Japanese ramen.