-
Tsukemen KAZU
Tsukemen “Kazu” — A Journey Toward Becoming the World’s Tsukemen Standard
The Tokyo flagship store of Tsukemen “Kazu” is located in an area that can hardly be described as convenient. Yet despite this, it is a renowned establishment where long lines form day after day. In addition, at the 2025 Tsukemen Festival, Kazu achieved a remarkable feat, outperforming many famous shops and ranking No.1 in sales on four out of the five days of the event.
We spoke with Kazushige Kanai, President of KK Japan and recipient of numerous ramen awards, about his passion for tsukemen and the journey that led to the creation of Kazu.
■ The Path to the Birth of Tsukemen “Kazu”
After graduating from high school, I enrolled in a culinary school where I studied all genres of cuisine, including French cooking. I later joined a prestigious Chinese restaurant, always working with one thought in mind: I want to see more smiles on my customers’ faces.
While dreaming of one day opening my own restaurant, I encountered “Michi,” which was widely regarded at the time as the No.1 tsukemen shop in Japan. The moment I tasted it, I was deeply moved—I had never experienced tsukemen this good before.
Two days later, I returned to the restaurant and directly asked the owner, “Please take me on as your apprentice.”
I showed up to the interview wearing a suit, my hair neatly parted 7:3. The owner laughed and said, “Anyone who comes to an interview in a suit is interesting.” That was how I was accepted.
What followed was an intense six-year period of training. In that harsh environment, many senior apprentices gave up and left, but I was fortunate to learn an incredible amount. I absorbed not only techniques, but also the philosophy behind great food.
As promised when I joined, I eventually became independent and was recognized as the one and only first apprentice. Even now, I remain deeply grateful—without those experiences, Tsukemen “Kazu” would not exist today.
■ Scientifically Pursuing “Deliciousness”
Tsukemen is an evolved form of ramen in which the noodles and soup are served separately. Deliciousness is never accidental—there are always principles behind it. And to uncover them, relentless curiosity is essential.
What sets our tsukemen apart lies in three elements: the thickness of the noodles, the presentation, and the soup. In particular, we are meticulous about the aroma of wheat that escapes through the nose when the noodles are slurped. If the noodles are too thin, they are overpowered by the soup, so we pursued the ideal thickness through constant refinement.
Customers can enjoy selecting and combining toppings themselves, and we also take great care to ensure that each dish is visually beautiful.
Kazu’s soup is what a French chef might call a sauce. It is smooth, rich, and creamy, without the gritty texture often found in other tsukemen broths. We also value a refined mouthfeel.
In tsukemen preparation, the noodles are boiled and then thoroughly chilled. This process maximizes both aroma and texture. To me, tsukemen is like a course meal, where each ingredient plays its role in the overall experience.
■ Recognition and Appreciation
Over the years, we have received overwhelming recognition not only from ramen critics and influential food bloggers, but also from everyday customers.
Since our very first award, these honors have served as encouragement and as guiding lights for our journey forward. Many new fans have discovered us after reading about our awards.
In 2018, shortly after opening, we won 1st place in Tokyo at both the TRY Ramen Awards and the SARÀH JAPAN MENU AWARD 2018. More recently, we were voted 1st place in the Tsukemen category at the Sendai–Miyagi Ramen General Election 2024, and received the Bronze Award at the Ramen Walker Grand Prix Tokyo 2025. Each of these accolades holds deep meaning for us.
■ A Reproducible System to Share “Kazu” with the World
Whenever possible, I have traveled overseas and observed the global food industry firsthand. In many countries, I met young people working in the restaurant business for modest wages, yet doing so with joy and pride. I wanted them to experience what true Japanese cuisine really is.
I also hope to share hospitality know-how with them, helping create better working conditions and brighter futures. At the same time, I noticed that many international customers visiting our shop did not know how to eat tsukemen—some even poured the soup directly over the noodles.
This made me realize that, compared to ramen, tsukemen is still relatively unknown globally, which means it has enormous potential for growth.
The techniques and flavors I spent six years mastering can now be reproduced through a three-month training program. We have built a system that allows the taste of Kazu to be recreated anywhere in the world.
“Tsukemen for the world” has become a shared goal for me and my team.
Just as people say sushi and tempura, I want them to say tsukemen.
My ambition is for Kazu, Kanai, and TSUKEMEN to become synonymous with TSUKEMEN worldwide—and I am pursuing that vision with absolute seriousness.