SAN DIEGO — Inside a strip mall in Kearny Mesa, is one of the most popular ramen restaurants in San Diego.
Menya Ultra continues to draw crowds for its award-winning ramen. Owner Takashi Endo has several successful ramen restaurants in Japan. In 2017, he opened his first US restaurant in San Diego.
CBS 8 sat down with his son, Chef Daiki Endo, for a conversation about their family and the beloved ramen recipes they brought to the United States.
Daiki is shy about his English, though he speaks English very well.
He said Menya Ultra is the only ramen restaurant in California that makes their fresh handmade noodles daily.
"We import the flour from Japan," he said.
He said the broth they make is a secret family recipe. Only he, his father and his uncle know the ingredients. It traditionally takes 14 hours to make.
The Endo family is from a rural part of Akita, Japan. Daiki grew up in the restaurant business. His father managed to build a ramen empire amidst fierce competition. There are thousands of ramen restaurants in Japan.
Daiki attended culinary school in Japan and had dreams of becoming a chef specializing in traditional Japanese cuisine. However, the family ramen business came calling.
In 2017, Daiki, his father and his uncle moved to San Diego, without ever having visited the United States before.
Daiki said he had never even heard of San Diego.
Success followed them. People who had heard of the award-winning ramen showed up at their door in Kearny Mesa.
Daiki said his father couldn't believe how many people crowded their restaurant.
"He was amazed, he didn't think [it would] get this busy," he said.
The Michelin-recognized restaurant has since opened a second location in Mira Mesa, and a third at UTC. Their Hillcrest location closed in December 2023. The Mira Mesa location is currently under renovation, but is set to reopen at the end of May.
Their signature dish is Tonkotsu Ajitama Ramen, which includes pork broth, pork and a boiled and marinated egg.
Daiki said the family misses Japan, but they love San Diego weather and the people. He described San Diegans as very talkative and friendly, compared to customers back home.
He said his dad has grown fond of San Diego beer.
"He got used to it," he smiled. "He always ask, 'Any good IPA in the restaurant?' He wanna try in restaurant."
Daiki said he works anywhere from 14 to 16 hour days. He said his strong work ethic comes from his father. As a child, he remembers his dad leaving in the morning before he woke up, and getting home after he was already asleep.
He said he is very proud of his dad, and working together has brought them closer.
For more information about Menya Ultra and their waitlist and delivery options, visit menya-ultra.com.
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