A Comfort Food Worth Sharing
Kenchan Ramen was born from a simple idea: that the rich, comforting flavors of Japanese ramen shouldn’t be limited to restaurants or plane rides to Tokyo. We wanted to make that experience more accessible — without compromising a single ingredient, technique, or topping.
From Farmers Markets to 50 States
Founded in 2020 during the pandemic by Kenshi Kobayashi and Master Chef Motoki Teranishi, Kenchan began with one simple goal: bring Japan’s ultimate comfort food to American homes — in a way that’s both convenient and deeply authentic.
We began humbly — hand-packing kits in a garage and selling them out of a Prius at farmers markets across LA and OC.
Word spread fast: this wasn’t instant ramen. This was the real deal. Within months, lines were forming, regulars were returning, and people started asking: Can you ship this to my cousin in New York?
Now, Kenchan Ramen brings that same small-batch quality to 15 markets weekly and kitchens nationwide.
Behind the Bowl
Chef Motoki Teranishi has been making ramen for over 40 years, bringing deep culinary roots from Japan and a commitment to doing things the right way. Each recipe is developed, refined, and taste-tested by the chef himself — from the broth down to the toppings.
This isn’t a flavor packet and dry noodles. This is chef-to-table comfort food, crafted with intention.
Why We Do This
Kenchan Ramen started from a deep love for Japanese comfort food and were inspired by the memory of sharing food across cultures. We believe ramen is more than a meal; it’s a connection to culture, a moment of comfort, and a ritual that deserves to be done right.
Whether you're craving the rich umami of tonkotsu or exploring ramen for the first time, we're here to make that experience real, fresh, and joyful. Every bowl we make is a bridge between tradition and home.
Chef Motoki Teranishi
Chef Teranishi has spent his life chasing depth of flavor, discipline of craft, and the joy of a perfect bowl. He began his culinary journey in the kitchens of Italy and France, mastering European techniques over 12 years before returning to Japan, where he fell in love with the art of ramen-making. There, he transitioned from cook to craftsman, manufacturing noodles for ramen shops across the country.
In 2000, he moved to Los Angeles and opened Kyushu Ramen — one of the city’s earliest ramen shops, long before ramen became trendy. With over 40 years of culinary experience, Chef Motoki brings an unmatched level of expertise and care to every Kenchan recipe. These aren’t just ramen kits; they’re a reflection of a lifelong devotion to the bowl.
Kenshi Kobayashi
Ken grew up with one foot in the flavors of his Japanese childhood, and the other in the American suburbs where bento boxes sparked more curiosity than comfort. As a kid, classmates would tease him about his "smelly lunches" — until they tried them. From that first trade, Ken saw food for what it truly is: a cultural bridge.
In 2020, stuck at home during the pandemic and craving the ramen he grew up on, Ken couldn’t find anything that came close. So he reached out to Chef Teranishi with a big idea: bring restaurant-quality ramen into people’s homes.
Today, Kenchan Ramen is a thriving small business with a big mission: to bring warmth, flavor, and cultural connection to kitchens across the country.
Kenchan Ramen is a tribute to every kid with a bento box, every shared table, every curious bite that bridges culture.