OUR STORY · KYOTO
The ultimate bowl
began with a food barrier.
We want everyone to experience Japanese food culture, regardless of allergies or beliefs. UNO RAMEN began with one boy.
Read the story
WHY A SOY MILK PASTRY CHEF MADE RAMEN
Why a soy milk pâtissièrecreated Ramen.
About sixteen years ago, I made a cake for a boy with 23 food allergies.
Seeing the loneliness of not being able to share the same food as his family made me face the barriers around food. I wanted to create something everyone could enjoy together without wheat, eggs or dairy. After countless trials, the allergen-friendly cake was born.
People visit Kyoto from all over the world, yet allergies, religion or personal beliefs can keep some from fully enjoying Japanese food culture. That is why we created 100% vegan, gluten-free Ramen made with soy milk.
It is not a trend.
It is hospitality. RAMEN AS HOSPITALITYFROM THE FIELD TO THE BOWL
Born for soy milk:our original soybean.
Sweet, rich and free from bitterness.
That is Koujun, our original soybean variety.
In 2013, our soy milk pâtissière began breeding a soybean truly suited to soy milk. Rich in amino acids that create umami, Koujun produces natural depth and flavor without relying on seasonings.
This Ramen begins
not in the kitchen, but in the field.
ONE TABLE FOR EVERYONE
From field to table,
care at every step.
- Grow the soybeans
We grow our original Koujun soybean by working backward from the flavor we want in soy milk.
- Make our own noodles
Our dedicated gluten-free noodle facility is designed with contamination prevention in mind.
- Share the same table
From Kyoto, a bowl everyone wants to choose—not a substitute made for restrictions.
OUR PHILOSOPHY
From “I can’t eat”to “Together, we eat.”
Experience our philosophy in every bowl at our four Kyoto locations.