Today we’d like to introduce you to Jeffry Undiarto.
Hi Jeffry, thanks for joining us today. We’d love for you to start by introducing yourself.
My story, the one that led to Iki Ramen, really began with a leap. In 2005, I left Bali and landed in Los Angeles. I started at the bottom, washing dishes, bussing tables – anything to get my foot in the door of the restaurant world. But even in those early days, I was soaking it all in, watching the rhythm of the kitchen and the way the servers interacted with guests.
There was something about Japanese cuisine that truly captivated me: the precision and the artistry. It was a world I wanted to be a part of. So, I started learning, my focus sharpening on sushi. Hakata Sushi in Santa Monica gave me my first real opportunity, and from there, I moved through Mori Sushi, Shu Sushi House Unico, and Yojisan Sushi. Each place taught me something new, honed my skills, and deepened my understanding of the craft. I learned about sourcing the freshest fish, the delicate handling of the knife, and the importance of tradition.
Then came n/naka. It was a different world – two Michelin stars, an incredible level of detail and dedication. As General Manager and Wine Director, I was immersed in the pinnacle of fine dining. Working alongside chefs Niki Nakayama and Carole Iida-Nakayama was an invaluable experience. I was able to come early and learning, prepping in the kitchen before service start. They showed me the true meaning of culinary excellence, the unwavering commitment to quality, and the art of creating a truly memorable experience. Their support and guidance during those years were immense.
But even amidst the elegance of n/naka, a different kind of culinary dream was brewing within me. I found myself talking with Sabastian Karyadi, a childhood friend from back home. We came to Los Angeles together, and we opened Ramen Nagomi in New Jersey as our first restaurant. We had also spent time working together at Mori Sushi. We shared this idea of creating something that felt more… us – something approachable, a little more playful, where we could express our creativity in a different way.
That’s how the idea for Iki Ramen started to take shape. We brought in Hiroyuki Masato and Andy Juliady (my brother in law), two talented chefs with their own unique backgrounds. Hiro had a knack for modern Japanese flavors, and Andy’s seafood connections were a huge asset. We were a team of four with different experiences but a shared vision. “Iki” – it felt like the right name, capturing that sense of vibrancy and fun we wanted to bring to our food.
December 2018 was when Iki Ramen opened its doors. It wasn’t about white tablecloths and hushed tones. We wanted a place where people could come and enjoy really good ramen and Japanese dishes in a relaxed atmosphere. My years in fine dining had instilled in me a non-negotiable standard for quality, but we wanted to apply that to a menu that was more diverse and accessible. Alongside our ramen, we offered sushi, sashimi, and those little izakaya-style plates that are perfect for sharing.
Looking back, my journey from washing dishes to managing a Michelin-starred restaurant shaped everything about Iki Ramen. It taught me the value of hard work, the importance of every single role in a restaurant, and the unwavering pursuit of quality. The collaboration with Sabastian, Hiro, and Andy brought so much energy and creativity. We were constantly bouncing ideas off each other, experimenting with flavors. Our Yuzu Shio ramen became a hit, and we weren’t afraid to try new things, like our uni and squid ink Mazemen (brothless ramen).
Iki Ramen, for me, is more than just a restaurant. It’s a reflection of my journey, a blend of the different worlds I’ve inhabited in the culinary scene. It’s about taking the lessons learned from the highest levels and applying them to a place where innovation and approachability can happily coexist. It’s about the vibrant energy of Los Angeles, the spirit of collaboration of the entire Iki team who always try their best, and the simple joy of sharing experiences and good food with people.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The journey of opening Iki Ramen, like many small business ventures, especially in the restaurant industry, definitely had its share of bumps and hurdles along the way.
One of the initial struggles was finding the right location. Los Angeles has a competitive real estate market, and securing a space that was the right size, had the necessary infrastructure (kitchen hood, plumbing, etc.), and was in an accessible and appealing area took longer than anticipated. Several locations we looked at fell through for various reasons, which was definitely frustrating and caused some delays.
Then came the permitting and licensing process. Navigating the regulations and requirements in Los Angeles can be quite intricate and time-consuming. There were inspections, paperwork, and approvals needed from different departments, and this process had its own set of unexpected twists and turns. It definitely tested our patience!
Building out the restaurant space also presented its challenges.
On the culinary side, perfecting the ramen recipes, which originated from Ramen Nagomi, was an ongoing process. While we had a vision for the flavors and quality we wanted to achieve, translating that into consistent and delicious bowls of ramen for a restaurant setting took time, experimentation, and sourcing the right ingredients. Finding reliable suppliers for high-quality noodles, broths, and toppings was also crucial.
Finally, like many new businesses, building a team and establishing our brand took effort. Finding passionate and skilled staff, training them to our standards, and getting the word out about Iki Ramen required dedication and consistent effort. We also added more to the menu during the pandemic, trying anything to survive and keep our team employed. That was a tough challenge.
So, while the journey has been incredibly rewarding, it definitely wasn’t without its share of challenges. Each hurdle, however, taught us valuable lessons and ultimately made Iki Ramen what it is today.
Appreciate you sharing that. What else should we know about what you do?
Basically, I run Iki Ramen and Iki Nori here in LA. I’m all about making sure we serve up some seriously great ramen and sushi, and that everyone who walks in feels welcome.
What I’m really into is nailing that perfect flavor for our entire menu. It’s about getting the broth just right, finding the best noodles, finding the freshest seafood, high-quality rice and nori, and making sure all the flavors work together. It’s a bit of an obsession, in a good way!
What am I most proud of? Definitely seeing Iki Ramen and the Iki team grow together, from just an idea into a real place where people enjoy eating. Getting through all the startup craziness, especially with the pandemic hitting, and still having the same team and serving our community – that’s a big win for me. Hearing folks say they love our food and the vibe here is pretty awesome too.
What makes us a bit different? I think it’s our focus on really good ingredients and the care we put into each dish. We’re trying to bring a little bit of that authentic ramen and sushi experience to LA, but with our own personal touch. We want to create a place where people feel happy and enjoy a great meal.
What matters most to you?
Basically, it’s about making sure everyone has a good experience at Iki – tasty food, good vibes. Building a solid team that’s growing together is huge too. And yeah, quality in everything we do is a must.
Why? Because good food and happy people make it all worthwhile. Plus, seeing the Iki team learn and move up. That’s super rewarding.
Contact Info:
- Website: https://www.ikiramen.com
- Instagram: https://www.instagram.com/iki.ramen/
- Facebook: https://m.facebook.com/iki.ramen.LA/
