Kenshiro Uki will appear Sunday at Anime NYC as part of the NYC Ramen Summit.
As a child, Kenshiro Uki dreamt of traveling the world playing soccer. Now, he travels the world as a third-generation artisan noodle maker at Sun Noodle.
Following in his father Hidehito’s footsteps, Kenshiro joined the family business fresh out of graduate school, where he traveled between Sun Noodle’s Hawaii and California factories. In 2012, Kenshiro opened the company’s New Jersey facility and led the expansion of Sun Noodle to restaurants in New York, Miami, Chicago, and major cities in Europe.
Kenshiro also oversees Sun Noodle’s Ramen Lab in Manhattan, where he works one-on-one with chefs to create a culture of regional ramen across America.
At Sun Noodle, he creates more than 100 types of noodles spanning ramen, udon, yakisoba, Okinawan soba, Hawaiian saimin, and more. Sun Noodle’s fresh noodles are tailor-made for premiere ramen shops and restaurants across the world and pre-packaged for home cooks to explore, craft, and slurp their very own noodle creations.
Kenshiro and Sun Noodle believe ramen is evolving beyond its roots in traditional Japanese cooking into a dish that everyone can enjoy, no matter where you are in the world, and they encourage all noodle lovers to play, taste, and craft their own style of ramen.