Daichi Mori, who opened Ramen Ichi, center, and Shunsuke Kikuchi, left, are seen in Sapporo’s Chuo Ward in 2022. (Photo provided by Mori)
SAPPORO — In Susukino, Sapporo’s competitive ramen district, a young entrepreneur is rewriting the rules. Daichi Mori, 25, founded his company Ichi as a student and has opened five shops in just three and a half years, including expanding abroad in 2025. By introducing unconventional management methods, Mori aims to “create a wave of excitement around the world through ramen.”
Deciding his future in high school
Mori established his company in 2023 while attending Hokkai-Gakuen University in Sapporo. In a city where miso ramen dominates, he offers a diverse menu centered on dried fish broth, including “tsukemen” (a ramen dish consisting of noodles that are eaten after being dipped in a separate bowl of soup) and rich pork bone soy sauce “iekei” ramen.
He can trace his passion for ramen back to childhood. Born in Sapporo, he frequently enjoyed ramen with his noodle-loving father. He was a member of the baseball club through junior high, but upon advancing to Hokkai High School, a baseball powerhouse, he thought “it would be too tough” and chose not to join the team.
The school is in Sapporo’s Toyohira Ward, known for popular ramen shops that Mori naturally gravitated to. His commute home to Kita Ward took over an hour, and he began visiting shops near each station along the way.
The flagship ramen “Tokujo Yonaki Chuka Soba” is seen in this photo provided by Daichi Mori.
He and his ramen-loving classmate Shunsuke Kikuchi, now 25, made exploring new ramen shops a daily after-school routine, consuming about 500 bowls in three years and spending most of their allowance on the noodles.
Influenced by his father, who grew up in northeast Japan’s Tohoku region where dried fish broth ramen is common, Mori was drawn to the flavor. He experimented with recipes at home using books and videos, serving his creations to family and friends. In his third year of high school, Mori decided he would “open a ramen shop in the future.” Although eager to start immediately, he went on to university under family pressure.
Discovering value beyond satisfying hunger
While studying, Mori worked part-time at a ramen parlor, whereas Kikuchi took a break from university to train in ramen-making in Tokyo. Mori felt a growing sense of impatience about only working part-time himself.
An acquaintance who managed multiple ramen shops introduced him to a vacant property. In his third year of university in 2021, Mori became the hired manager. However, this was during the COVID-19 pandemic, and there were days with fewer than 10 customers. But a regular customer’s words left a lasting impression: “Talking to you, Daichi, lifts my spirits.” He realized that dining could offer value beyond satisfying hunger.
In August 2022, Mori became independent, opening Ramen Ichi at the same location. Focusing on customer service, he adopted a stand-up style to facilitate conversation. The flagship ramen was priced at 1,500 yen (around $9.40 at today’s rate). Rather than increasing customer turnover, he aimed to encourage leisurely visits and raise the average spending per customer.
The interior of one of Daichi Mori’s ramen shops, which features only standing counters, is seen in this photo provided by Mori.
The student-led opening attracted media attention, and the shop saw steady traffic from the start. Around the same time, Mori invited Kikuchi, who was also seeking to start an independent noodle shop in Sapporo, to join him in running the business.
In June 2023, they opened a second location, followed by a third in November 2024, both around the Susukino district. During this period, Mori entrusted Kikuchi with kitchen and product development responsibilities, while he focused on management and marketing.
‘Ramen like you’ve never tasted before’
Mori emphasizes delegating management to employees. Each store handles product development and ingredient orders, prioritizing “the creator’s passion in each bowl” over reducing costs through bulk ordering.
He also achieved his long-held goal of expanding overseas. The owner of a shared house Mori lived in during university ran a ramen shop in Mexico, prompting Mori to visit Mexico City. “There were many young people, and the city was very lively,” he recalled.
The ramen shop in Mexico, which opened in November 2025, is seen in this photo provided by Daichi Mori.
In November 2025, Mori opened his fourth location in the Mexican capital. Some customers apparently “want to take photos with the chef” while others visit Hokkaido after eating there, indicating a “very positive reception.” He established a local corporation, sending two employees from Japan and hiring several locals.
Mori is captivated by ramen’s versatility, from light to rich flavors, thick to thin noodles, and seafood to soy sauce and animal-based broths. “I was drawn to ramen’s ability to offer diverse expressions in a single bowl,” he says and laughs. His high school curiosity to “discover ramen like I’ve never tasted before” drives him to challenge industry norms and expand globally.
In January 2026, Mori opened a fifth location near Susukino. Now, he sees raising the average spending per customer as having significance beyond profit. He dreams of increasing the appeal of the entire food industry, ensuring more money flows into primary industries and wholesale businesses, attracting people to the field.
(Japanese original by Hiroyuki Katano, Hokkaido News Department)
AloJapan.com