Tenkaippin (often called Ten-Ichi) is a well-known ramen chain in Japan, famous for its thick, rich chicken-based broth. The brand has grown significantly.
In 1971, Ten-Ichi was established in Kyoto by Tsutomu Kimura. It started as a small food stall serving ramen with a unique, thick broth that set it apart from traditional ramen styles.
After establishing a solid reputation in Kyoto, Tenkaippin started expanding across Japan through franchising and expanded internationally, opening locations in Hawaii and other countries. Though less common outside Japan, it remains a sought-after ramen experience for those who enjoy rich, umami-packed flavors. Today, Tenkaippin has over 200 locations across Japan.
Signature Broth: The Kotteri(thick) broth is made from chicken bones and vegetables, simmered for hours to create a creamy, almost gravy-like consistency. It’s packed with umami and has a slightly gelatinous texture.
Noodles: Medium-thin, slightly firm noodles that pair well with the thick broth.
Toppings: Standard toppings include sliced chashu (pork), green leak, and bamboo shoots.
Alternative Broths: Besides Kotteri, Tenkaippin also offers a lighter Assari(clear) broth and a miso-based option at some locations.
Set Meals: Many branches offer set meals that include gyoza (dumplings), fried rice, or karaage (Japanese fried chicken), making for a filling meal.
I am fans of this Kotteri broth for over 35 years. Addicted with a deep, satisfying umami flavor, especially during cold weather or after a night drinking. While some love the thickness, others find it too heavy or overwhelming, may choose lighter soup.
Overall, Tenkaippin is a must-try for ramen lovers.
