NISHIKI RAMEN STORY
Nishiki Ramen was founded by Mike Furuichi at the heart of the Asian restaurant district in San Diego in 2015.The first Nishiki Ramen location is in the same shopping plaza where Mitsuwa Market and Book Off are located.Mike was born in Tokyo and raised in Japan.He liked to eat Soba, Udon and Ramen when he was a child, like most Japanese children.Kids love noodles! One of Nishiki Ramen's uniqueness is its blended Tonkotsu (pork bones) broth.Unlike other ramen shops, Nishiki Ramen uses a high-pressure vessel to cook pork bones and pork meats.The advantage of the high-pressure vessel allows us to completely extract the bone marrow in a short amount of time, which creates a lot of "umami". Because we don't have to cook the bones for half a day or even a full day (like with a conventional pot), we can cook different ingredients (different bones and meat parts) with different pressures three times a day to make three different kinds of broth.Then, we blend the three broths to make a perfect flavored tonkotsu broth. Nishiki Ramen challenges to improve the quality of ramen while keeping the traditional Japanese style of ramen.Nishiki Ramen broth is very creamy with a lot of flavors, but it is not too overwhelming.The flavors and textures are harmonized well.Mike blends the broth for a multi-generation, from kids to senior people. We hope you enjoy our Nishiki Ramen.