"KAYAVA. Main Store" opens in Kayabacho, Tokyo on Tuesday, July 15th
Plenus Corporation (Headquarters: Ginza, Chuo-ku; President and CEO: Shiro Kaneko) operates 2,810 stores in Japan, including the takeaway bento chain "Hotto Motto," the set meal restaurant "Yayoiken," and the shabu-shabu and authentic dim sum chain "MK Restaurant," as well as 250 stores in eight countries and regions overseas, for a total of 3,060 stores (as of the end of June 2025).
The company has positioned overseas business expansion as one of its key growth strategies, and is opening the first KAYAVA. ramen restaurant in Seattle, USA. KAYAVA. is a ramen restaurant where all ramen is handmade in-house and is overseen by Masuo Onishi, who runs the "Best of Boston" award-winning "Tsurumen Davis." The second store is scheduled to open in July 2025.
With an eye on expanding KAYAVA. locations in the United States, the "KAYAVA. Main Branch" will open in Kayabacho, Tokyo on Tuesday, July 15th. All ramen is handmade in-house, and the soup is made with carefully selected ingredients, including whole, locally raised chicken and bones, slowly cooked in-house to bring out the full flavor. The noodles are also made in-house using domestic wheat, perfectly matched with the soup. The store's exterior incorporates traditional Japanese elements to create a sophisticated atmosphere, while the interior space is designed to create a special dining experience.
We will continue to pass on delicious Japanese food to the future and spread it to people all over the world.
■Store Overview
Store name: KAYAVA. Main store
Address: Nihonbashi Yayoi Building 1F, 1-7-1 Kayabacho, Chuo-ku, Tokyo
Business hours: Weekdays: 11:00-22:00 Saturdays: 11:00-21:30 *Closed from 15:00-17:00
Closed on Sundays and public holidays
Number of seats: 15
■Concept: Addicting & Less is more.
"KAYAVA." has a special atmosphere that blends Japanese tradition with modernity, and pursues the best ramen based on two concepts: "Addicting," which describes ramen that is unforgettable and addictive once you try it, and "Less is more.", which refers to refining the ingredients to the utmost, rather than adding unnecessary flavors.
■Brand and logo
The brand name "KAYAVA." comes from the place name "Kayabacho," which was created as a result of urban planning at the end of the Edo period. Inspired by the transformation of Kayabacho into a bustling town as a result of the realization of Edo's "ideal" urban planning, we chose "KAYAVA." as the brand name, interpreting it as an active word that expresses "what we want to do" rather than "what will become."
The logo also uses katakana, a symbol of Japanese culture, and the red period represents the provision of the highest quality ramen. The design is simple yet expresses warmth and passion.
■ Expansion in the US
While Seattle has fewer ramen restaurants than Los Angeles or New York, it has a food scene that is open to trying new flavors. KAYAVA aims to create a new wave of ramen culture and expand across the United States.
■Special ramen made with carefully selected ingredients, all cooked in-house
At "KAYAVA. Main Branch," the ingredients used for the soup and homemade noodles are carefully selected. The "Paitan Soup" and "Chintan Soup" are made with plenty of Awaodori chicken, a local breed of chicken from Tokushima Prefecture, to create a rich and flavorful soup. The noodles are made with "Ramugi," a wheat grown in Fukuoka that is known for its supple texture and flavor, and are cut in-store to match the soup.
■Menu
"Chicken Paitan Ramen" is characterized by its creamy, deep, rich and flavorful soup, made by slowly simmering whole local chicken (Awaodori chicken) and its bones. "Chintan Shio Ramen" is also characterized by its clear soup, which combines the rich flavor of local chicken with the flavor of a special sauce. "Chuka Soba" is a nostalgic soy sauce ramen that combines a refreshing soup made from simmered pork and vegetables with the flavor of back fat.
The menu isClick here
■Store design
The exterior incorporates traditional Japanese elements to create a sophisticated atmosphere, while the interior space is designed to allow customers to enjoy a special moment. Additionally, on the first floor of the Nihonbashi Yayoi Building, where the KAYAVA. Main Store is located, we have opened flagship stores for our brands, Hotto Motto and Yayoiken.
■Profile of supervisor Masuo Onishi
In 2007, he opened a ramen restaurant called "Tsurumen" in his hometown of Tsurumi-ku, Osaka, and in 2010 opened his second store, "Ramen Cliff."
After developing two restaurants into some of Osaka's most popular, he moved to the United States in 2014. After opening ramen restaurants in Hawaii, New York, and North Carolina, he relocated to Boston in April 2018 and opened "Tsurumen Davis." This restaurant has become incredibly popular, with hour-long wait lines in Boston, where temperatures can drop below -10°C. It has been ranked number one in the "Hottest Restaurant Right Now" rankings for three consecutive months, and has also attracted a lot of media attention, including being featured on the front page of Boston's number one major newspaper, the Boston Globe.
Winner of Boston Magazine's "Best of Boston 2019" award. Featured in numerous other US gourmet rankings. Author of "Why does a two-hour business day work?" (Kobunsha)