Authentic Japanese Ramen Pop-up Coming to Denver in 2019
“The Japanese food my parents and grandparents would cook when I was growing up in Colorado, to living on the West Coast for the last several decades, and my experiences traveling throughout Japan has all led up to now.” – Greg Taniguchi
Greg Taniguchi started off as an industrial design student to owning and operating one of the first import tuner shops in the S.F. Bay Area, but that was him just getting started.
The popularity of ramen is partially fueled by some of the famous ramen chains from Japan opening locations throughout the West Coast and in California (Santouka, Ikkousha, Tatsunoya, to Mensho) to the East, in New York (Ichiran to Ippudo). These chains have set a high benchmark for ramen in the U.S.
Unfortunately, none of them are currently in Colorado, and Greg can’t live without ramen. Not having that level of ramen is why Greg decided to take on the challenge with his humble and earnest attempt (not a smart move to use your surname when you run the risk of sucking) to present ramen that reflects the level of craft and focus only found in an authentic Japanese ramen shop. #thestruggleisreal
These regional varieties of ramen are just like the regional styles of a thin crust or deep dish pizza, a creamy clam chowder versus tomato, or the type of cheese used in a Philly cheesesteak. None of the variations are the right way, but each style reflects the culture, history, and tastes of each region. (BTW, the answers: clearly NY, New England, and provolone when sober and Cheez Whiz after a night of drinking).
Each Japanese style of ramen comprises of these five elements, and they are essential to producing the same flavors and experience found in Japan. These details are what gives each ramen ya (ramen shop) their distinctive edge over the guesstimated 6-10k in Tokyo, to an overall number of 50,000 plus ramen shops throughout Japan.
The stock in ramen is a labor of love, and preparing the ingredients and the actual cooking is a time intensive process which on top of all of that, also includes the preparation of the toppings, flavoring, and aromatic oils.
All of the ingredients involved are locally sourced from Colorado producers wherever possible while key Japanese ingredients are used to give our ramen broth that distinctive and authentic Japanese taste.
TWO TYPES OF PORK CHASHU
A slow-roasted and braised cuts of mouthwatering tender pork, like buttah!
“AJITAMA” (ajitsuke tamago)
A tasty soft-boiled egg in a soy-based marinade with a lava like yolk.
Spicy Miso McVeganFace Ramen
A totally animal free ramen that will not be pretentiously priced (under $10).
*Actual product details may vary although imagery will be updated as frequently as possible.
When or What is a “Pop-up?”
A restaurant pop-up is our way of introducing ourselves to Colorado. The pop-up only takes place for a limited time and will occur throughout the greater Denver metro area (and eventually beyond).
Click the image for more information about our upcoming event on October 6th and 7th (Sunday and Monday).
our last event ON 8/7/19
We kicked off Taniguchi Ramen at Prost Brewery in the Highlands.
Picture yourself here eating ramen or on a yacht eating shrimp, your choice.
If you by chance have a yacht, invite Taniguchi Ramen and it’ll be a win win. If not, see you on Wednesday, August 7th at 5:00pm at:
Prost Brewery Co. and Biergarten: 2540 19th St, Denver, CO 80211
We are currently in the works on planning our next pop-up, so be sure to sign-up to our email list or connect with us on Instagram to stay informed.
Q&A with Greg Taniguchi about the Pop-up
A PR friend of Greg’s had helped to conduct a recorded interview with him which was to be used to create a write-up, but due to his long and drawn out responses (*yawn* only 10% joking), it was decided to transcribe and post almost everything in its entirety.
So why are you doing a ramen pop-up versus coming straight out with a restaurant?
“To determine the market demand, size, and receptivity to authentic Japanese food/ramen. If that sounds cautious, it is due to my marketing background although I am also going about it this way because I still have my training wheels on (as a restaurateur)… till they wobble and break off.”
What if it doesn’t meet expectations, did you have other places or states in mind?