While Chef Keizo Shimamoto is still planning the menu, it’s likely he will offer the Ramen Burger at some point.
Ramen Burger, before his Ramen Shack pop-up rolled its way into New York’s Smorgasburg, and certainly before he ate 55 bowls of ramen in 28 days, he was a 6-year-old kid who encountered a bowl of Chinese-inspired egg noodles in a soy-sauce broth.
“My ramen is like a ramen geek made it,” he said. “I pay attention to all the styles and … I’m continually studying. Even if I eat a bad bowl of ramen, that’s good information for me.”Those annual family trips from Southern California to Japan introduced Shimamoto, 43, to ramen culture, but a 2008 visit to Yokohama’s Shin-Yokohama Ramen Museum — where a map revealed the full extent of ramen’s geography and possibility — opened his eyes to how much there was to learn.
“Just the look of the town has changed so much,” said George Barker, the owner of Mayfield — a restaurant, market and coffee shop known for its— that is just south of Shimamoto’s restaurant. “It was quite a sleepy, quiet town when I first started coming here three or four years ago. Now it’s packed. It’s busy. It’s vibrant. … It’s really cool. There’s so much history and culture here as well.
In addition, a new nearby development project called River Street Marketplace from Frontier Real Estate Investments — which owns a number of restaurant properties in San Juan Capistrano — is set to reimagine the city’s Los Rios District with restaurants, shopping and a market that could feature a fishmonger, a butcher and other food vendors.Chef Keizo Shimamoto has been testing noodle recipes in the garage of his Irvine home ahead of his restaurant, the Ramen Shack, opening this summer.
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