Oudouya

Oudouya (王道家) is a Japanese ramen brand specializing in Iekei-style ramen, a Yokohama-born style of tonkotsu-shoyu (pork bone and soy sauce) ramen. The shop was founded in January 2003 by Hiromasa Shimizu in Asahicho, Kashiwa, Chiba, after he trained at Yoshimuraya, the widely recognized originator of Iekei ramen. The brand is known for its rich, punchy soup made from large amounts of pork bones and chicken bones sourced from partner farms, and for its house-made noodles developed to match the thick soup. Its menu includes classic ramen, chashu ramen with smoked pork, and vegetable-topped ramen. Oudouya operated as a direct apprentice shop of Yoshimuraya until 2011, when Shimizu broke with Yoshimuraya's policy against allowing direct trainees to open independent shops. He left the direct lineage to train his own apprentices. In 2017, the shop moved to Terada, Toride, Ibaraki, due to the aging of its building, and in October 2019 it returned to its birthplace in Kashiwa, where it continues to operate. The Kashiwa shop occupies a three-story building with a dining area on the first floor, a test kitchen on the second, and a trainee dormitory and office on the third. Oudouya has spawned a number of independent group shops opened by former trainees, including Torakichiya in Kanagawa Ward, Yokohama; Shindouya in Noda, Chiba; Oumidouya in Hikone, Shiga; and Gadouya in Tenri, Nara, and Chuo Ward, Osaka. The brand's philosophy emphasizes quality over cost, with a commitment to using several times the amount of bones typical of a ramen shop to create a soup with the characteristic Iekei punch. Oudouya also maintains a blog and social media presence to communicate with customers and share information about its shops and apprentices.

Oudouya was founded in January 2003 by Hiromasa Shimizu in Asahicho 2-chome, Kashiwa, Chiba, as a direct apprentice shop of Yoshimuraya, the Yokohama-based originator of Iekei ramen. Shimizu had trained at Yoshimuraya, and his shop initially experienced ups and downs in business. He re-trained from scratch and took about three years to get the shop on track. As word spread, aspiring apprentices began to gather, and Shimizu became interested in supporting young people. In 2011, Shimizu broke with Yoshimuraya's policy that forbade direct trainees from opening independent shops. He left the direct lineage in order to train his own apprentices. This decision meant he could no longer use the thick, wavy noodles from Sakai Seimen, which were standard for direct Yoshimuraya shops. After repeated trial and error, Oudouya developed its own house-made noodles to accompany its soup. In 2017, due to the aging of the building housing the shop, Oudouya relocated to Terada, Toride, Ibaraki. In October 2019, it returned to its birthplace in Kashiwa, where it continues to operate. The Kashiwa shop was built in a three-story building: the first floor houses the dining area with 18 seats and one table for 4 to 6 people; the second floor is a test kitchen; and the third floor contains a trainee dormitory and office. The shop took over the location from a Japanese-style ramen shop called Mukan, which was relocating. Oudouya's soup is made by continuously adding pork bones with plenty of meat attached, simmering and aging the soup while adding fresh pork bones to adjust. The pork bones are deliberately aged to bring out a matured flavor. The shop uses several times the amount of bones typical of a ramen shop, so the bones often overflow from the pot. The house-made noodles are developed to have the best compatibility with the rich soup, considering thickness, texture, and mouthfeel. Oudouya has spawned a number of independent group shops opened by former trainees, including Torakichiya in Kanagawa Ward, Yokohama; Shindouya in Noda, Chiba; Oumidouya in Hikone, Shiga; and Gadouya in Tenri, Nara, and Chuo Ward, Osaka. Shimizu has stated that his goal is to spread authentic Iekei ramen across Japan, and he does not charge royalties or designate suppliers for his apprentices. He also expressed a desire to have younger people carry on the Iekei tradition, with his apprentices opening shops in Tokyo and becoming number one.

• 2019

  Returned to Kashiwa in October, opening the current shop in a three-story building.

• 2017

  Relocated to Terada, Toride, Ibaraki, due to the aging of the building housing the shop.

• 2011

  Left the Yoshimuraya direct lineage to train own apprentices, breaking with the policy against direct trainees opening independent shops.

• 2003

  Founded in January in Asahicho 2-chome, Kashiwa, Chiba, as a direct apprentice shop of Yoshimuraya.

Quality-focused Iekei ramen shop that prioritizes taste over cost, using large amounts of bones and house-made noodles.

• Iekei ramen

  Rich tonkotsu-shoyu soup with punchy flavor and chewy house-made noodles.

• Chashu ramen

  Ramen topped with Oudouya's signature smoked chashu that brings out the umami of the meat.

• Vegetable-topped ramen

  Ramen with plenty of vegetables, featuring crunchy bean sprouts and chewy noodles.

1. 1王道家公式ホームページoudouya.com
2. 2製麺会社での試作 – 王道家公式ホームページoudouya.com
3. 3柏の出店について – 王道家公式ホームページoudouya.com
4. 4王道家 - Wikipediaja.wikipedia.org
5. 5Oudouya - Wikidatawikidata.org