Founded in Tokyo by Yuka Takahashi, Ramen Takahashi built its reputation on a broth rarely seen outside Japan: yakiago, flying fish grilled over open flame. From its early days in Japan, Ramen Takahashi focused on precision — layering yakiago with pork bone and chicken to create a refined triple-stock broth. The result is a style of ramen that feels both comforting and elevated: light on the body yet remarkably complex. Over the years, the brand has continued to evolve through research, ingredient development, and close collaboration with culinary specialists. Today, Ramen Takahashi stands as a respected interpreter of Japan’s coastal ramen tradition, bringing the depth of yakiago ramen to new cities and new audiences.