Founded in 1994, Marukin is one of Tokyo, Japan’s most distinct and popular mid-sized specialty ramen chains.  With 9 locations around Tokyo, Japan, Marukin brings their first ever stateside locations to Portland, Oregon, specializing in signature Japanese ramen created with locally sourced ingredients that has been perfected over 20+ years. The noodles are handmade and served fresh daily. Marukin’s Japanese Chefs bring their skills, experience and love to Portland. 

Marukin’s authentic ramen is born through carefully scratch-made, slow-cooked, quality ingredients with the proper proportion of Japanese seasonings. Chef Mayumi Hijikata is a skilled Japanese chef who has spent years impressing the ramen lovers and converting new legions of ramen lovers.  She puts great effort into creating perfect, handcrafted noodles using specific tastes, cuts, and textures that allow each noodle to blossom. The handmade broth is based on the Hakata style (from Kyushu); it is slow-cooked, with a creamy-like texture but not heavily laden with oils.  In Portland, Marukin serves both the tonkotsu (pork broth) and a unique, thick and creamy chicken-based broth (paitan) with their homemade noodles.  

Loudly slurping Marukin’s ramen noodles is highly encouraged to gain a full sensory experience: taste - of course, smell - mixture of air comes with slurping, touch - warm comforting soup, sight - actively enjoying eating in the haze of a steamy bowl on a cold rainy day, sound - the sound of the slurp is joyful, then there’s that lasting comfortable feeling of a good meal...



Mayumi Hijikata, Chef

Mayumi Hijikata is one of the opening chefs of Marukin’s first ever location in the United States. Chef Hijikata joins the Marukin family most recently from Aporte, a high-end French and Italian catering company in Kanagawa, Japan, where she served as Head Chef since 2007.

Chef Hijikata’s original gastronomic focus wasn’t in Japanese cuisine. Upon graduating from the Confectionery College at the L'École Culinaire in Kintachi, Japan in 1995, she accepted an apprenticeship as a pâtissier apprentice at La Petite Chaise in Tokyo, Japan, where she mastered the art of French cuisine working under a chef who trained in France. In 2001, her focus shifted to a different European region and she spent the next six years working as Head Chef of Trattoria Al Bacco, a popular restaurant in Tokyo, Japan serving Northern Italian cuisine.

Never having been to the US – this will be an extraordinary adventure for Chef Mayumi!