Before we talk about the ramen at Munchie Ken, let’s first dive into the history of the mastermind behind the shop.
In the bustling heart of Chiba, Japan, 1976 greeted us with the birth of a culinary maestro, Chef Tomonori Hashimoto. Starting off in the hallowed kitchens of a hotel restaurant, Tomonori didn’t just cook; he embarked on a relentless quest. His obsession? To elevate his dishes using the pure essence of ingredients, sidestepping the easy allure of MSG and artificial flavors.
Fish, in its multifaceted tastes and textures, became his muse. And so began nights drenched in relentless practice, and the aroma of simmering fish broths filling the air.
2016 saw Kinshicho’s streets graced by Mengyo, Tomonori’s brainchild. This wasn’t just any ramen shop. Mengyo brought forth an unheard-of specialty: red snapper ramen, a dish so masterful it clinched Tokyo’s Ramen of the Year right out the gate. And the hits kept coming. From the spotlight of Japanese television competitions to the bustling lanes of Tokyo, where he oversees more than 20 ramen joints, Tomonori’s legend grew.
Yet, when he wasn’t perfecting broth or scooping accolades, Tomonori found solace in the embrace of the waves, surfing his worries away. It was on the Californian shores, amid surfboards and sunsets, that salmon, a beloved American staple, inspired another eureka moments for his ramen in Fountain Valley.
With Munchie-Ken in Fountain Valley, Tomonori didn’t just open a restaurant; he planted a flag, marking his first culinary outpost outside of Japan.
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