Rakiraki Ramen & Tsukemen

Specialties

Rakiraki specializes in serving authentic Japanese cuisine including curry, tsukemen, or dipping noodles, and specialty sushi rolls, but is best known for its great-​tasting ramen.

Here at Rakiraki, we use only the best ingredients to create the distinct flavors served in every bowl. Our premium ramen begins with quality ingredients combined to create the perfect broth including the very water we use to tie all flavors together. We only use pure alkalized water keeping the broth pure and preventing unwanted acidity and chemicals to form within the flavor profile. The alkalized water combined with natural ingredients of over 20 herbs, spices, and organic bases imported from Japan are all free of MSG. This perfectly complements and balances all ingredients to form the signature flavor of our broth.

As we combine all elements to your individual bowl, we continue to infuse additional flavors, flame-​blistering toppings «aburi» style seconds before your ramen is ready to enjoy.

History

Established in 2012.

Rakiraki Ramen & Tsukemen opened in October of 2012 and is located in the heart of Kearny Mesa in San Diego, California. The ingredients and techniques used originate from years of mastering the art of ramen learned through culinary travels and apprenticeship under three of Japan’s most notable ramen chefs. Each bowl of ramen is prepared in our open kitchen where we have nothing to hide in our learned process of making the perfect bowl of ramen.

Meet the Business Owner

Junya W.

Business Owner

Born in Toyko, Japan, Junya Watanabe is the owner and executive chef of Rakiraki Ramen & Tsukemen in San Diego, California. Watanabe came to the United States as a teen and pursued his education at UCLA where he received a Master’s degree in Economics. Watanabe always held a keen interest in the culinary arts and had frequent cravings for ramen. After noticing that this staple Japanese dish could become a popular trend in the states, Watanabe broke into the culinary world to pursue his passion for ramen and Japanese cuisine.

Spending over six years dedicated to learning the basics of cooking, Watanabe quickly established himself as a devote student in the culinary arts. He flew back to Japan and spent several months shadowing three of Japans most notable ramen chefs, learning about the importance of fresh ingredients and how to fuse them together to make a distinct bowl of ramen. Since then, Watanabe has added his own signature touch to original ramen recipes along with other Japanese