Today we’d like to introduce you to Jeffry Undiarto, Sebastian Karyadi, Hiroyuki Masato and Andy Juliady.
We open IKI RAMEN on December 2018, which is the space formerly occupied by Saint Martha.
There are four of us in the team who started iki ramen. Jeffry Undiarto (currently worked as n/naka GM), childhood friends Sabastian Karyadi (owner of ramen nagomi in New Jersey and formerly work at Mori sushi in LA) and chefs Hiroyuki Masato (formerly owner Poke Tendo, chef and manager at sushi chain sushi Mac) and Andy Juliady (owner seafood company based in downtown LA).
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I believe so far we are doing good. We have great team member that always support us. The size of our kitchen is challenging of what we trying to do. We do have to make small batch everyday, which is great than we can keep everything fresh. We wish we can have more parking. Well, it is restaurant business. There’s always new challenge everyday.
So, as you know, we’re impressed with Iki ramen – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
We want Iki to be playful and we can keep trying and push us to find new menu for our ramen and izakaya. Ramen and izakaya is almost like a freestyle food. There are so many different style of ramen. Ramen and izakaya is really where we can express ourselves a little more. There are almost no boundaries to it.”
We are trying to source the most humanely raised, organic meats as possible. The chefs slowly braised Niman Ranch pork to make the pork stock, while Jidori is the basis of the chicken broth.
We have good amount of selection of ramen. Our guests favorite is the Yuzu Shio (light, deep and citrusy flavor) and for the summer time we have Mazemen (dry ramen), Most popular is sea urchin mazemen.
After experimenting with the broth at different temperatures, he developed a method to keep the lightness of the broth consistent.
Every single ramen is made to order, Instead of keeping the broth boiling and scooping it out, we heat the broth every time we get an order It takes longer but we believe the ramen’s better this way.
We also have great selection of small dishes, modern sashimi, Japanese craft beer, and craft sake.
So, what’s next? Any big plans?
We hope iki ramen can be successful in LA and we will able to make our team happy at work. Keep up the fun and great food! And hopefully, we can open another location.
- Yuzu Shio $12
- Burnt garlic tonkotsu $13
- Sea urchin mazemen $15
- Langostine mazemen $15
- Address: 740 S Western Ave. LA 90005
- Website: Ikiramen.com
- Phone: 4243357749
- Email: firstname.lastname@example.org