Menya Takeichi was founded in July 2012 in Tokyo's popular Shinbashi area.
The chicken-based broth (TORIPAITAN in Japanese), made by a collaboration of yakitori and ramen artisans, became an instant hit and the restaurant quickly gained popularity with long queues forming outside. It has since become a famous restaurant featured in various Japanese media. Subsequently, the restaurant expanded its reach in Japan with branches in Akihabara, Shibuya, Shinjuku, and independent stores run by staff who were trained by Menya Takeichi. In total, there are approximately 50 specialty chicken broth ramen shopsin Japan, making it the number one chicken broth ramen shop in the country. The chain has also expanded overseas, with openings in Bangkok (Thailand), Kuala Lumpur (Malaysia), Shanghai (China), and more recently in Amsterdam (Netherlands), Düsseldorf (Germany), and Dunedin (New Zealand), spanning across 10 countries and 15 branches.

○ 麺屋武一紹介
焼鳥職人とラーメン職人が力を合わせて完成した鶏白湯スープは、オープン後すぐに行列ができる人気店に成長。また、多くのメディアでも紹介される有名店になりました。 その後、日本国内では、秋葉原や渋谷、新宿などに店を増やし、麺屋武一で修業したスタッフによる独立店を合わせると日本で約50店舗の鶏白湯ラーメン専門店となり、 日本ナンバー1の鶏白湯ラーメン店に成長しました。海外では、2016年にバンコク(タイ)、クアラルンプール(マレーシア)、上海(中国)など相次ぎオープン。 その後、アムステルダム(オランダ)、デュッセルドルフ(ドイツ)、ダニーデン(ニュージーランド)など、10ケ国、15店舗に広がっています。

LAKI RAMEN is a specialty chicken broth ramen restaurant opened in Los Angeles by a female owner who trained at the Menya Takeichi headquarters in Japan. The restaurant has received Menya Takeichi's guidance & endorsement, and its female owner's unique attention to detail and delicate presentation make each dish a work of art. This ramen restaurant is the first Menya Takeichi affiliated shop in the United States, serving the number one TORIPAITAN ramen in Japan. The goal is to continue to offer & improve the quality of the restaurant's offerings introducing the deliciousness of Japanese ramen to everyone.

LAKIRAMENは、麺屋武一本店で修業をした女性店主が独立を許された濃厚鶏白湯ラーメン専門店で、武一のプロデュースを受けて、このロサンジェルスに誕生しました。 女性店主ならではのこだわりで、繊細で美しく、一品一品丁寧に作り上げられています。
当ラーメン店は、日本でNO1 TORIPAITANラーメンTAKEICHI系列のアメリカ1号店です。この美味しさを皆様に知ってもらえるよう、ブラッシュアップを続けたいです。

The history of ramen dates back to over 100 years ago with the opening of "Rairaiken" in Asakusa, Tokyo, which specialized in Chinese-style noodles. Since then, various types of ramen have been developed and evolved independently. Today, ramen is not only a national dish in Japan but also one of the most popular Japanese cuisines worldwide. Chicken broth ramen is said to have originated from Hakata's famous hot pot dish called "mizutaki" and has become popular since 2010, with the opening of several TORIPAITAN ramen shops, referred to as the fifth type of ramen broth alongside soy sauce (shoyu), salt (shio), miso, and tonkotsu. Paitan refers to a cloudy white broth made from simmering pork bones, chicken bones, and other ingredients for a long time. Collagen is extracted from the chicken bones, turning into gelatin, which then emulsifies with water, creating a rich and flavorful broth with less of the strong smell associated with tonkotsu (pork) ramen. The result is a rich and creamy and very healthy broth with a milder taste that appeals to people of all ages and genders.

〇 鶏白湯ラーメンとは?
東京・浅草に中華そばをベースとしたラーメン専門店をオープン。以来、さまざまなラーメンが独自に開発・進化してきました。 今日、ラーメンは日本人の国民食であるだけでなく、世界で最も人気のある日本料理の1つにもなっています。
パイタンとは、豚骨や鶏ガラなどを長時間煮込んだ白濁スープのこと。 つぶれた鶏ガラから大量のコラーゲンが流出し、ゼラチンに変化。水と混ぜることでスープが乳化し、濃厚な鶏の旨味が引き立ちます。とんこつラーメンのコクとまろやかさを持ちながら、とんこつラーメンよりも臭みが少なく、老若男女問わず受け入れやすい味わいです。