Tosakko Ramen Los Angeles – Restaurant Introduction

Brand Origin

In the 1960s, Mr. Minoru Yasuda started selling ramen from a pushcart along Tokyo's Ring Road No.7, known locally as "Kan-Nana." His signature tonkotsu broth infused with backfat quickly captured the hearts of countless diners. Since then, Tosakko has become synonymous with the rich backfat ramen culture and the spirit of craftsmanship in Japan.

From its humble beginnings with a single pushcart, to selling over 1,400 bowls per day at its first Tokyo shop, and now expanding to locations worldwide, Tosakko continues to touch people's hearts through authentic, heartfelt flavors.

Craftsmanship & Ingredients

To create its signature broth, Tosakko uses:

• 20 free-range hens
• 40 kg of fresh pork femur bones

Simmered slowly over six hours to fully extract their natural umami, combined with chicken frames, kombu seaweed, green onions, garlic, and Tosakko’s secret seasonings.

Global Expansion

From its birthplace in Tokyo’s Ring Road No.7, Tosakko Ramen has expanded to:

• Ikebukuro, Katsushika (Tokyo)
• Paris, France (2023)
• Shanghai, China (First China flagship store in 2024)
• Los Angeles, USA (2025)

Today, people around the world are amazed by its signature "creamy backfat foam," Parisians adore its silky smooth broth, and more diners around the world continue to be captivated by Tosakko’s timeless flavors – each bowl carries forward the passion and legacy of generations of ramen artisans.