Interview with Fukuyama Takamasa, manager of Betokon Ramen Kurashiki Shinkyo
With Betokon Ramen, Koku Shi Muso, and huge fried chicken, Betokon Ramen Kurashiki Shinkyo has many customers coming back for more.
We spoke with manager Fukuyama Takamasa.
In 1983, the restaurant received its own noren from Shinkyo, the original Betokon Ramen restaurant in Aichi
Could you tell us how the restaurant got started?
Fukuyama (honorific omitted)
It was originally founded in 1983 by its founder, Akagi Eisaburo.
He trained at the main branch of Shinkyo in Aichi Prefecture, then opened this restaurant under its name.
Shinkyo is known as the birthplace of Betokon Ramen.
His son, Akagi Kotohisa, later became the second-generation owner and ran the restaurant.
However, in May 2020, a fire broke out and completely destroyed the restaurant.
It was forced to close.
After that, Okayama City-based systems company OU System Co., Ltd. took over the business and decided to rebuild the restaurant.
The newly reborn Betokon Ramen Kurashiki Shinkyo, now run by OU System, opened in February 2022.
When it first reopened, it was mainly run by Tateishi Nozomi, who had transferred from OU System's head office.
I joined in May 2022, and Tateishi and I have been working hard to run the restaurant together.
Is the menu different from that of the original Shinkyo in Aichi?
Fukuyama
The main dishes—Betokon Ramen, Koku Shi Muso, fried chicken, and fried squid tentacles—are the same as at Shinkyo in Aichi.
But when I ask employees who have eaten at Shinkyo in Aichi, they say that although the menu itself is the same, the flavors and characteristics are quite different.
The basic foundation is the same, but each restaurant seems to add its own touches.
Took over the business from the previous owner and rebuilt the restaurant to preserve a flavor rooted in the community
Why did OU System decide to take over the business?
Fukuyama
OU System representative Nanseki Takuya grew up near Betokon Ramen Kurashiki Shinkyo and had fond memories of the restaurant, having been familiar with it since childhood.
Many of our employees were also regular customers at Betokon Ramen.
Driven by the desire not to lose a restaurant and its flavor that were loved by so many people and deeply rooted in the community, our representative wondered if we could help rebuild it ourselves and approached Akagi, the former owner of Betokon Ramen.
I joined just after it reopened, and I too grew up near Betokon Ramen Kurashiki Shinkyo and have known it since I was little.
When I was young, Betokon Ramen wasn't to my taste, but when I tried it as an adult, I found it really delicious and got hooked.
I went there especially often for about a year before the fire.
So I remember being stunned when I heard the news of the fire.
You held a crowdfunding campaign to rebuild the restaurant. How did it go?
Fukuyama
I heard the response was greater than expected, and everyone was surprised.
Rebuilding the restaurant required a large amount of money for demolishing the building, preparing the land, constructing a new building, and installing various other equipment.
So we launched a crowdfunding campaign to seek support from the public.
Support came in faster than expected, and we ultimately received support from more than 570 people.
We raised more than twice our target amount, and we are deeply grateful.
We were surprised to receive so much funding not only from individuals but also from organizations.
The names of the individuals and organizations who supported us are displayed inside the restaurant.
For those who gave particularly generous support, we added their logos or names to staff shirts.
Inheriting the flavor through the previous owner's passionate guidance
You joined after the restaurant reopened. Could you tell us how that came about?
Fukuyama
I had been working in a completely different industry—not just outside ramen shops, but outside the food service industry altogether.
I already knew OU System representative Nanseki, and I had been talking with him about changing jobs.
Around that time, the opportunity to take over Betokon Ramen Kurashiki Shinkyo came up, and Nanseki singled me out and invited me to give it a try.
Even though it was a restaurant I loved, I had no experience in food service or cooking, so I was full of anxiety.
But my desire to protect a restaurant loved by the community and one that meant a lot to me grew stronger, and I decided to take on the challenge.
How did you learn the flavors and cooking methods?
Fukuyama
From before the restaurant reopened through the first few months after, former owner Akagi worked as a staff member and gave us direct instruction.
Neither Tateishi nor I had any experience in restaurants, or even much experience cooking in our personal lives.
He carefully taught us not only cooking, but also customer service and all aspects of running a restaurant.
Everything was a first for us, and it was extremely challenging.
We gradually learned to do more, one thing at a time.
When Akagi eventually told us, “You can serve this to customers with confidence!” I was delighted.
We received Akagi's seal of approval.
That said, I'm still learning every day.
What kind of advice did Akagi give you?
Fukuyama
Akagi taught us, “Don't change the basics; always stick to them,” and we still follow that advice.
Our motto is to continue valuing and preserving the basics while also incorporating new things and taking on new challenges.
Another lesson is that if a customer leaves food uneaten, what they leave behind may offer clues for the future.
Taking on new challenges while preserving the foundations inherited from the previous owner
After reopening, you also opened a second branch in Kamogata.
Fukuyama
When people heard Betokon Ramen Kurashiki Shinkyo, many thought of it as a popular restaurant with long lines.
We also heard people say, “I don't want to wait in line, so I'll skip going today.”
Many customers came to Betokon Ramen Kurashiki Shinkyo not only from around Kurashiki, but also from farther away, including Fukuyama and eastern Hiroshima Prefecture, as well as western Hyogo Prefecture.
We opened the Kamogata branch with the idea that setting up a branch in the western part of the prefecture would spread out customers and ease congestion.
As a result, I feel that the main branch is less crowded and easier to visit than before.
We are also planning to open a branch in eastern Okayama.
We also started a food truck this year (2023).
The food truck serves items not available at our restaurants, such as our original “Betokon Yakisoba,” so please give them a try!
Betokon Yakisoba was created as a staff meal and is also available at the Kamogata branch.
In this way, we preserve the foundations inherited from the previous owner while coming up with ways to make it easier for customers to visit.
We want to introduce Betokon Ramen Kurashiki Shinkyo to more people as Kurashiki's signature ramen
Could you tell us about your future plans and challenges?
Fukuyama
We now have the Kamogata branch in addition to the main restaurant, and are considering opening more branches.
As we expand to multiple locations, one challenge going forward is how to consistently provide the same flavor and service.
We are currently working on creating systems to achieve that, and our immediate goal is to make sure those systems run smoothly.
Thanks to everyone's support, Betokon Ramen Kurashiki Shinkyo is loved by many people.
We want more customers to visit us, including those who already know Betokon Ramen Kurashiki Shinkyo as well as those who have never been.
Expanding to multiple locations is one way to do that, as are developing new menu items such as “Mini Kara,” mini-sized ramen, and frozen ramen, and offering new services such as the food truck.
Of course, while preserving the foundations established by the previous owner.
In addition to leaving out the garlic or chili heat from the ramen, we do our best to accommodate customers’ requests whenever possible, such as leaving out ingredients they don’t like or reducing the portion size.
Betokon Ramen may seem hearty and rich, but the toppings are mainly vegetables and the soup has a light flavor, so it’s actually surprisingly easy to eat.
You might think it’s aimed at young men, but that’s not the case at all. Our customers are a very diverse group, including older people, women dining alone, and families with children.
We strive to make our restaurant welcoming and easy to visit, so we hope you’ll stop by.
We’d like to introduce more people to Betokon Ramen, packed with stamina, as a Kurashiki specialty!
Enjoy Betokon Ramen, loved by the local community, and get into your best condition!
I had the impression that many customers liked hearty meals, but while reporting on the restaurant, I found that more women dining alone and older people visited than I had expected.
I also heard that many customers come with three generations of their family—parents, children, and grandchildren.
Betokon Ramen Kurashiki Shinkyo has overcome hardship, made a comeback, and been passed down to a new generation. It is loved by many people.
Try the healthy, stamina-packed Betokon Ramen or Kokushi Muso, and see if you can get into your best condition.
Betokon Ramen Kurashiki Shinkyo Information
| Name | Betokon Ramen Kurashiki Shinkyo |
|---|---|
| Address | 507-2 Obitaka, Kurashiki City, Okayama Prefecture |
| Contact | 086-454-7532 |
| Parking | Available |
| Hours | 11:00 a.m.–2:00 p.m., 5:00 p.m.–9:00 p.m. (last order at 8:45 p.m.) |
| Closed | Open daily |
| Payment methods |
|
| Reservations | Not accepted |
| Seating | 16 seats in total (Counter seating only) |
| Smoking | Entirely non-smoking |
| Restroom | Western-style toilet |
| Families with children | Strollers allowed Children’s tableware available |
| Accessibility | Wheelchair access available |
| Website | Betokon Ramen Kurashiki Shinkyo: Official Instagram |
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