Traditional ramen restaurants in Japan are usually small but fast-paced to keep customers coming in and out, according to Chef and Restaurant owner Kenta Ikehata. His restaurant, Chicago Ramen, ope…
The Chicago Ramen restaurant opened in March at 1056 Busse Highway, Park Ridge. It offers various beef, chicken and other ramen dishes and plans to serve sushi starting in April. Pam DeFiglio, Chicago Tribune/Pioneer PressA Japanese restaurateur expanded his chain of eateries to nine by opening a Chicago Ramen location in Park Ridge in late March. Chef and Owner Kenta Ikehata told Pioneer Press he isn’t quite ready to finish his expansion in the northern suburbs, and perhaps the whole world.
Park Ridge’s Chicago Ramen includes tsukemen, a dish in which diners dip the ramen noodles into broth, as well as red and white miso ramen, beef, chicken, and tofu ramen. The menu also has appetizers and Japanese hot dogs, with traditional fillings and meat on a bun. Keeping in tradition with Japanese ramen restaurants, Ikehata said it was no problem to turn the Frosty Penguin into Chicago Ramen, with seating for 10 to15 customers and three to five employees. He described the concept as “fast food,” and while it’s not akin to hamburgers wrapped in foil placed in paper bags, it’s more about the speed of the service and bringing customers in and giving them the ability to dine and leave without a long wait.
“The first restaurant for McDonald’s opened in Des Plaines. So that’s why I came to this area, to become famous worldwide,” Ikehata said.
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