The Invention of the Ramen Burger by Keizo Shimamoto

If there were a title for Ramen Royalty, Keizo Shimamoto would undoubtedly wear the crown.

The Japanese-American chef has starred in a documentary about ramen, once consumed 600 bowls in a single year, and in 2013, he introduced the world to the ramen burger.

First introduced at Brooklyn’s Smorgasburg food market, the ramen burger—now one of the most famous fusion foods—became a global sensation almost instantly. It’s easy to understand why.

Ramen noodles are boiled, shaped into buns, and lightly seared with sesame oil for the perfect crunch.

“It’s slightly crispy on the outside, yet tender and chewy on the inside. When you take a bite, the ramen separates in your mouth, not in your hands,” says Shimamoto, 39, sharing his thoughts on his ramen buns with Dinogo Travel.

The buns then cradle a juicy beef patty atop a bed of arugula, finished off with a generous sprinkle of scallions.

“I can’t reveal any more about that,” Shimamoto says of his worldwide sensation. “It’s my secret recipe.”

Put your noodle to work

So, where did Shimamoto’s passion for ramen begin?

Born and raised in Los Angeles, Shimamoto visited Japan regularly with his parents during his childhood.

“Each region had its own unique style of ramen, and I found that fascinating. It sparked my curiosity, and I knew I had to learn more,” Shimamoto recalls.

After earning his degree from the University of California, Shimamoto entered the mortgage industry. But when the subprime mortgage crisis hit in 2007, he found himself hopping from one bank to another.

“In my free time, I’d travel around Los Angeles eating ramen,” he says. “It made me think maybe it was time for a career change.”

In 2007, he launched a blog called Go Ramen to document his journey. Two years later, he moved to Tokyo with the goal of becoming a ramen expert.

“I wasn’t sure if I’d end up owning a ramen shop or becoming a renowned chef,” he says. “But I knew I had to do something related to ramen.”

Tokyo beckoned

Shimamoto spent four years in Tokyo, managing three different ramen shops. During that time, he also took a month-long break to travel, journeying from the northernmost island of Hokkaido to the southern island of Kyushu.

“I once had 55 bowls of ramen over 28 days, across 21 cities. That really changed the way I viewed ramen,” he recalls.

In just one year, Shimamoto devoured around 600 bowls of ramen. His favorite? Tokyo-style shoyu ramen, with its soy sauce-based broth.

“There’s a sense of nostalgia to it. It was the very first ramen I tried as a child in Tokyo,” he says.

“It always takes me back to that same place: that clean shoyu chicken and the delicate broth,” he adds.

His true inspiration, however, didn’t come from a bowl of ramen.

“In Tokyo, there are street vendors that sell ‘ramen burgers’. It was chashu pork, Japanese-style marinated pork belly, sandwiched between ramen buns,” Shimamoto recalls. “I remember trying it… and the ramen burger just fell apart in my hand.”

“Being from California, to me, a burger is a hamburger with beef, not pork,” he explains.

Shimamoto started experimenting with the idea of creating the perfect ramen burger, tailoring it to American tastes while refining its texture and consistency.

“Moving to Japan kind of changed everything. I felt like my life was entirely dedicated to ramen,” he reflects.

A food phenomenon is born

In 2012, while living in Japan, Shimamoto appeared in ‘Ramen Dreams,’ a short documentary that was showcased at the NYC Food Film Festival that year.

The film won Best Short, cementing Shimamoto’s reputation as a ramen expert.

The following year, he relocated to New York City and started experimenting with the ramen burger.

“I had this idea in my head to play around and try to make a ramen bun, but I never imagined it would turn into a business,” Shimamoto says.

Once the recipe was perfected, Shimamoto shared his creation on his blog just days before the ramen burger made its debut at Smorgasburg.

It went viral almost instantly.

“The night before Smorgasburg, Good Morning America called and asked if I could be on their morning show that very day—before we even sold the first burger,” he recalls.

“It was a wild time,”

Ramen dreams come true

Shimamoto’s ramen burger became a staple at Smorgasburg, and its success inspired similar ventures around the globe.

He’s heard of ramen burgers appearing in countries like Canada, Australia, the Philippines, Singapore, and Germany.

But he doesn’t own the rights to those recipes.

“It’s extremely hard to patent a recipe,” he says. “I didn’t see any value in paying for trademark fees. It’s flattering when people replicate it… it doesn’t bother me at all.”

His mission, he says, is to create top-quality ramen and share it globally.

Shimamoto’s latest venture, Ramen Shack, opened in New York in September 2016. Located in Long Island City, Queens, the restaurant serves a variety of ramen, including the famous ramen burger that launched his career.

The menu features classic ramen styles like shoyu, shio (sea salt), and tonkotsu (creamy pork bone broth), as well as unique creations like the Sabatino truffle shio, which highlights truffle oil as a key ingredient.

There’s also a teriyaki pulled pork burger, topped with yuzu coleslaw and a drizzle of teriyaki sauce.

“This is where I can truly showcase my skills with the ingredients I use,” he shares with Dinogo. “Every day, it’s all about testing and learning more about ramen. I create something new, then refine it into the perfect bowl for my customers.”

He also operates a wholesale business, providing ramen broths and ingredients—like toppings—to other ramen shops and restaurants.

Shimamoto previously ran the now-closed Ramen Co. in New York City, which also had a branch in Los Angeles.

“Thanks to the ramen burger, I was able to build separate businesses that have helped push my dream forward.”

Ramen is life.

The ramen burger is a reflection of Shimamoto’s experience as a Japanese-American.

“Both the cultures I grew up with influence the kind of food I create,” he explains. “I want to craft dishes that evoke my memories and childhood.”

This is clearly seen in some of his more unconventional pairings.

You'll encounter east-meets-west creations like the Fuji pineapple burger, featuring grilled pineapple, shredded lettuce, and Kewpie mayonnaise.

“Ramen Shack represents my own personality,” he says. “When people come to enjoy it, they’re tasting my journey—the various bowls I've discovered over time, and how my passion has evolved into a ramen bowl.”