Japanese Chef and Restaurateur Kenta Ikehata opened his first ramen restaurant in the Midwest. Chef Ikehata was trained at Tsujita in Tokyo, a beloved artisan ramen brand, which was selected one of the best 10 ramen shops in Tokyo by the readers of Japan Times in 2019. After more than 7 years of experience at Tsujita in Tokyo, Chef Ikehata was sent to Los Angeles to open and manage its first US location, which was described in 2017 as "the king of Tonkotsu ramen in Los Angeles" by the late food critic Jonathan Gold of the Los Angeles TImes.