Rajuku New York

A once-in-a-lifetime ramen school will be coming to New York in November. This will be a 5-day course jam-packed with knowledge and several key can’t-find-anywhere ramen recipes. Taught primarily by my mentor Koitani-san, I will also be on hand to share with you my decade of ramen knowledge. This is one course you don’t want to miss. A huge additional benefit will be mentorship for life from the both of us.

If only there was a course like this when I was starting out. You guys are so lucky!


Date: November 13th to 17th.
Time: 10:30am-4:30pm. (optional operation training 5pm-9pm)
Curriculum: 5 different kinds of Broth, Tare, Toppings, Aroma Oils, and Noodles.
Price: send email to ramen.rajuku@gmail.com
Lodging: Price includes hotel accommodation.
Benefits: Learning the value of making ramen from scratch in a scalable, efficient manner while understanding techniques and applying them to your everyday life.
Extra benefit: Ramen friends for life.
Special appearance from Brian MacDuckston of Ramen Adventures

Ramen Inspired Ramen

On the back of our Ramen Shack T-shirts is the following statement–Ramen Inspired Ramen. If you know me or you know a little about my history, this might immediately make sense. But sometimes there are those customers that read this and giggle as if it makes no sense at all, so let me try to explain why it’s not as superfluous as it seems.


Several years ago, the popularity of ramen began to extend into different cuisines and onto the menus of Italian, French, Spanish, and even American cuisines. These “fusion” (for lack of a better word) type ramen were then labeled as “Italian Inspired Ramen”…”French Inspired Ramen”…and so forth. For me, I have always been a huge fan of ramen in general and all it’s types and every bowl that I have slurped in my lifetime has ended up inspiring me somehow. And whenever I approach a new recipe for ramen it always starts with something I’ve experienced in the past. Therefore, my ramen is ramen-inspired-ramen. Does that make sense now? I hope so. 😉

Shuya Cafe de Ramen Collaboration Night With Chef Josh Reisner

Two weeks ago, I was honored to get a seat at a collaboration dinner featuring two of my favorite ramen chefs–Shuya Miyawaki and Josh Reisner. Both are extremely creative and very good at incorporating fresh ideas within the ramen realm. This nights dinner featured four courses plus two dessert dishes and plenty of “oh man that’s good!”

My favorite dish of the night was Shuya’s cold shrimp mazemen with chilled lobster bisque made with 100% lobster shells. Josh’s summer garden ramen was also solid and showcased his love for the ramen artform. It’s still hard to believe he’s only fifteen and I get excited knowing that his craft will only continue to grow exponentially. This is the second collabo by these two and I already cannot wait for the third. Please sign me up now.


Hi there.  My name is Keizo Shimamoto and I am a Ramen Freak.  What does that mean, you ask?  Let’s see, how can I explain.

In 1983, I ate my first bowl of ramen. For the most part I do not remember it, but I do remember that I was in Tokyo and that it was a traditional shoyu (soy sauce) flavor.  (Thank you mom for sharing that first bowl with me!)


In 2007, I started a ramen blog called Go Ramen! and began posting reviews of every ramen shop in Southern California. In just half a year I had reviewed 48 different shops and ranked them.  Obviously, food reviews are very subjective and my reviews weren’t the best, but hey I just really enjoyed slurping.

In 2008, my blog traveled back to Tokyo not only once, but twice, and I became reacquainted with my ramen obsession. It was during these trips that I began feeling like my future had to involve ramen somehow, someway. It was also the year of the Foo-Foo Challenge–31 consecutive days of slurping all 31 ramen on the menu.

Starred Photos1

In 2009, I embarked on “The Dream Ramen Journey”–28 days, 21 cities, 55 bowls of ramen. And then it happened. This was the year I became a Ramen Freak. This was the year I quit my cush corporate programmer job and decided to move to Japan to learn from some of the best. This was the year I became friends with Ivan Orkin and became his apprentice at the original Ivan Ramen in Minami-Karasuyama–a start any Ramen Freak would die for.


In 2010, I was recruited by one of my favorite ramen shops in Tokyo–Bassanova. It was here that I learned of my ramen destiny. It was too true to be a dream and too amazing to be real, but it was. I was living the ramen life and cherishing every moment.

In 2011, I was reminded how shaky this life can be. I left Bassanova for a brief stint at the famous Nakamuraya in Ebina, but returned to Bassanova when I got a call from the big boss. Less than three years into my ramen dream and I was now the sole manager (店長) of a ramen shop in Japan. I also ate a personal record 600 bowls of ramen this year.

In 2012, Ramen Dreams wins best short at Food Film Fest in NYC!!!

In 2013, from Munchies to moving to NYC to creating the Ramen Burger, life would never be the same.

In 2014, CONAN!!! Five years from quitting my job and moving to Japan, I felt that I reached my peak. Eerily I was right and there was still a lot more mountain to climb.


In 2015, the shack came to life. Born out of my frustration and a relentless love for ramen, my passion was finally center stage.

In 2016, Go Ramen! Go Life! became a reality.

Go Ramen Go Life

In 2017, I reached a whole new level.


In 2018?


Coming soon..

I am more proud of this than any other shop I’ve been associated with. Coming to queensbridge in September. Ramen Shack at Go Ramen Go Life, Inc. 

Comments have been enabled once again. 

Shoki in NYC!…

Years ago, I made the trek to Sacramento to meet the man behind “a bowl of dreams.” Years later we’ve remained great friends and shared many more bowls of dreams.

This month at Ramen Lab experience A Bowl of Dreams yourself until the end of the month. 


You may remember that I opened a ramen shop in fidi two years ago. Unfortunately, it was a big mistake. Sometimes it’s just so hard to find a trustworthy partner. Fortunately, that shop has now closed and I’m ready to begin again with my own trustworthy team. 
Apologies if it sounds like I’ve been venting in recent posts. Actually, I have been venting. Thanks for listening.