Ep. 51 - Akahoshi Ramen

The podcast explores the challenges and tensions inherent in opening and running a ramen shop, focusing on balancing artistic integrity with business realities. The conversation highlights the difficulties of profitability, especially with rising costs of labor and ingredients, and whether ramen can maintain its identity as affordable food. Speaker 2 announces his plans to open Akahoshi Ramen in Chicago, aiming to educate people about ramen's potential, while Speaker 1 shares his experience as Director of Culinary Events at JACCC in Little Tokyo, Los Angeles. They discuss the importance of staff management, the struggle to maintain quality while streamlining operations, and the need for collaboration within the ramen community to push the culinary movement forward.