Naoto Niiyama, the master chef behind Menya Hanabi, began his culinary journey at a local restaurant famous for "Taiwan ramen," where he poured his heart and soul for the better part of a decade. He went on to hone his craft at other ramen shops, making a name for himself as a ramen master. In 2008, he opened the first Menya Hanabi in Nagoya, Japan.
Menya Hanabi initially started as a ramen shop focused solely on Shio ramen. It was soon recognized by many in Nagoya when it won the TV Championship of Summer Noodle Contest. As Naoto tried to position his new-famed restaurant apart from the endless flood other ramen joints, he began experimenting with new types of ramen. Inspired by the "Taiwan ramen" of his early years, Naoto decided to put a twist on the dish's signature elements: spicy seasoned ground pork, bean sprouts, green onion, and chives.
The Original Mazesoba was born – a soupless ramen topped with egg yolk, green onions, chives, seaweed, garlic, and spicy seasoned ground meat all sitting in our umami-packed sauce base. It was an immediate hit! People began flocking to Menya Hanabi to try its unique ramen that explodes with flavor yet perfectly combines with its spices.
Menya Hanabi locations quickly popped up across Japan and the rest of the world. In 2019 Menya Hanabi expanded to the United States with its first location in Los Angeles, California.