SATO Ramen

About the Business

Specialties

Authentic Japanese, Ramen

History

Established in 2015.

SATO and Sato Ramen evolved from a family tradition of ramen restaurants that began in Fukui (just north of Kyoto) and expanded to Tokyo. Executive chef Satomi grew up in a restaurant family that became famous for a Fukui-style ramen, which consists of a pork tonkotsu and chicken blend that adheres to a quality balanced broth of both hardiness and smoothness. The chicken and shoyu mellow out the richness of the pork, aiming to create a bowl of ramen that can be enjoyed everyday of the year. Yoshio Sakai, Satomi's father, studied under the owner of Ichiriki, a ramen restaurant in Tsuruga, Fukui. After learning and developing his own taste, Yoshio and his wife Mieko (Satomi's mother and also a chef) brought their ramen to Fukui City and began Ichiryu. Eventually, Yoshi's brother also studied their Fukui-style ramen and brought his taste to the trendy neighborhood of Shimokitazawa, Tokyo. Our "SATO Ramen" bowl is chef Satomi's version of their family recipe.