Keizo Shimamoto (@goramen) never imagined he would become a ramen chef. Nor did he imagine he would become a major player in the American ramen scene. “I knew ramen, but to see so many different styles all around Japan — I wanted to take a trip to experience that for myself,” he says. In the wake of being laid off from his job during the 2008 financial crisis, Shimamoto embarked on a 28-day, 55-bowl tour of Japan from Hokkaido to Kyushu and blogged about his travels. All of these experiences and more allowed Shimamoto to refine his goal: to elevate the quality of ramen in America — not only through his own bowls but by improving the ramen made by others. Click on the link in our bio to read more. 📸 Courtesy of Keizo Shimamoto
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