NISHIKI RAMEN STORY
Ramen for everyone, everyday.
Nishiki Ramen's three locations are owned and operated by a local Japanese family in San Diego, California. The owner, Mike, was born and raised in Tokyo, Japan. He liked to eat Soba, Udon, and Ramen when he was a child, like most Japanese children. Kids love noodles! Because Ramen is a typical comfort food for Japanese people, we make our ramen to be a new comfort food for our customers in San Diego. One of Nishiki Ramen's uniqueness is its blended Tonkotsu (pork bones) broth. 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 multi-generation customers, from kids to senior people. We hope you enjoy our Nishiki Ramen.