Takumi and how a noodle soup conquered Europe
The success story of Takumi around the export hit ramen
Takumi stands for ramen like no other Japanese restaurant in Düsseldorf. The name means mastery and craftsmanship. And it is not only the ramen that is masterful, but also the franchise concept. From the parent branch on Immermannstraße, Takumi has set out to export ramen to Europe. There are currently 67 Takumi branches from Amsterdam to Prague and Barcelona. A look at a success story that began in Little Tokyo.
There is still a pleasant silence in one of the best-known restaurants in Little Tokyo. The 35 or so seats are empty, busy chefs are preparing for the day in the kitchen and the service staff are setting the tables, while a queue of waiting guests forms outside the door a quarter of an hour before opening. This queue characterizes the image of Takumi 1st on Immermannstraße every day. The first Takumi branch opened in 2007 and is the nucleus of the European ramen revolution. Since then, the restaurant chain has spread from Immermannstraße to six countries with 67 stores (as of November 2024). And perhaps the history of the first Takumi makes the ramen soup taste a mill better than in the 66 other branches. And perhaps the 15 or so people waiting outside the door think so too, because over the course of the day and evening, around 700 more guests will soak up the flair of the parent store with its heart-warming noodle soup.
Ryusuke Kaizaki - From mini-jobber to COO
Shortly after opening in 2007, Ryusuke Kaizaki (see lead photo) came to the small store on Immermannstraße for the first time - initially as a guest, later as a mini-jobber. Mr. Kaizaki is now head of the 67 Takumi stores and Chief Operating Officer of the Takumi operating company Brickny Europe. However, Brickny is not only the company behind Takumi, but also operates eight other restaurants in Düsseldorf. These include Soba-An, Kushi-Tei of Tokyo and Tonkatsu Gonta.
"I came to Düsseldorf in 2008 because my parents were living here at the time," explains Kaizaki. "I actually only wanted to stay for two weeks, but that has now turned into 17 years." The Kaizaki family's dog is partly to blame. Because during the two-week visit to the parents, who were about to move back to Japan, the dog fell ill and was banned from entering the country for six months. "So I stayed here, did a language course and started working at Takumi," explains Kaizaki. He then went on to study business administration at Heinrich Heine University and joined Takumi as a manager.
In 2008, Mr. Kaizaki could not have imagined that queuing would have been a familiar sight at Takumi 1st for years: "Back then, we had few customers. 95 percent were Japanese and five percent were German customers. Today, 30 percent of guests are foreign tourists alone."
"I actually still eat ramen every day."
Ryusuke Kaizaki shares an unbridled love of ramen with his fellow countrymen. Need proof? Mr. Kaizaki ate at least one ramen soup a day for a whopping 1,000 days and shared these pictures on his Instagram account. "I still eat ramen every day because it's filling, healthy and delicious," explains Ryusuke Kaizaki, whose first name means "helping dragon". His favorite is miso ramen "the classic way" with chashu (pork belly), bamboo shoots and egg.
The slogan: Authentic Sapporo Ramen - Takumi Düsseldorf
The successful franchise concept and the launch of a reliable, high-quality ramen soup in Europe was the brainchild of business economist Kaizaki. After all, it's not just Düsseldorf and its visitors who should be able to enjoy this very Düsseldorf specialty. That's why the words "Authentic Sapporo Ramen - Takumi Düsseldorf" are now emblazoned above the branches in many European countries. "We are so successful because we have found an authentic middle ground that appeals to European customers. This would not be possible with a 100% Japanese menu," explains Mr. Kaizaki.
More branches will be added in the coming years - by the end of 2025, there should be around 100 restaurants. "We are currently receiving many interested inquiries from restaurateurs in Poland and Romania," says Kaizaki. The advantage of franchising ramen restaurants is that the quality can be easily controlled, as the soups can also be prepared very well using regional products. In comparison, restaurants that specialize in sushi rely on high-quality raw fish.
Little Tokyo, the experimental laboratory
Another building block for Takumi's Europe-wide success is its unique appearance. "We don't want to have any copy-paste restaurants in our portfolio, but rather come up with something unique for each location," explains Mr. Kaizaki. In this context, Little Tokyo serves as an experimental laboratory. New soup creations are tested, new restaurant concepts or ideas such as the launch of a fan store are tried out. New employees come from the community, which has grown over generations, who know what authentic Japanese food is all about on the one hand and how to do contemporary marketing and storytelling on the other. Takumi Ogata, for example, is an illustrator and designer who helps shape Takumi's look - with his style reminiscent of Japanese tattoo art.
Outside the door, the ramen foodies' wait is over. Within a few minutes, Takumi 1st fills up with people and an international babble of voices. Shortly afterwards, the first steaming soups are placed on the tables, photos are quickly taken and then it's finally time to eat. Watching the guests enjoying their ramen, Takumi seems predestined to carry the message of Little Tokyo and ramen from Düsseldorf out into the world. Itadakimasu!
Text: Clemens Henle
Photos Takumi 1st: Kristina Fendesack
Photos Takumi Veggie & Chicken: Visit Düsseldorf/Duy Tran
