Having opened the first Jinya Ramen Bar in Tokyo in 2000, Tomonori “Tomo” Takahashi came to Studio City in 2010 to bring a piece of Japan to the U.S.
The son of a restaurateur, Takahashi has first focused on making traditional ramen that at the time was less accessible in North America. Today, Jinya Holdings Inc. is a sprawling restaurant empire that runs more than 73 ramen bars across 23 states and in Canada. Operating out of its corporate headquarters in Woodland Hills, the business extends to fast-casual chain bushi by Jinya, Ramen Izakaya chain Robata Jinya and Jinya Saijo, which focuses on hand rolls and skewers. This year, Jinya opened its first fine dining location in West Hollywood and a bakery in Encino.
Inside The Valley sits down with Chief Executive Takahashi, who shares how he’s diversifying his restaurant business, experimenting with new palates and thriving in the competitive landscape of Asian cuisine.
Jinya recently launched its first bakery line, Mikan Bakery & More, in Encino. What’s the market incentive for opening a bakery now? And why choose Encino for the first location?
For me, Mikan Bakery & More is deeply personal. Growing up, neighborhood bakeries were part of everyday life in Ehime, Japan – places families visited regularly for fresh bread that was simple, comforting and made with incredible care. I’ve wanted to share that experience with guests in the U.S. for a long time, and Mikan gives me the opportunity to introduce another part of Japanese culture many people haven’t experienced.
The name “Mikan” itself is a tribute to my upbringing. Mikan is the Japanese word for mandarin orange, and Ehime is known throughout Japan as the country’s “Citrus Kingdom.” That influence can be seen in our menu, from our breads to our beverages.
From the beginning, I knew this bakery had to feel like the neighborhood bakeries I grew up visiting in Japan. That’s why we recruited talented bakers directly from my home country, including Aya Asaumi, and Chef Nobu Hoyo of Boulangerie Maison Nobu. Every detail reflects the craftsmanship and care that define Japanese baking.
Encino felt like the perfect place because it has a true neighborhood feel. It reminded me of the communities where local bakeries naturally become part of someone’s daily routine. We wanted Mikan to become that kind of place, a bakery where people stop by for breakfast before work, pick up fresh bread on their way home or simply enjoy a quiet moment with coffee. The incredible response during opening weekend confirmed there is a real appetite for this experience in Los Angeles.
Jinya also unveiled its first fine dining option in West Hollywood in April. What would be the market incentive for that? Why is now a good time to expand into fine dining?
Jinya WeHo gave us an opportunity to express a different side of our culinary creativity. While Jinya Ramen Bar focuses on approachable everyday dining, Jinya. WeHo allows us to explore elevated techniques, premium ingredients and a more intimate guest experience.
Today’s guests are looking for memorable experiences as much as great food. We wanted to create a destination where people could celebrate special occasions while discovering another side of Japanese cuisine through a more intimate and immersive dining experience.
Whether it’s ramen, a neighborhood bakery or fine dining, every concept we create is designed to share a different piece of Japanese culture with our guests.
Jinya WeHo experiments with fusion cuisine and innovative dishes, such as slow-smoked short ribs and blood orange margaritas with yuzu. What are the reasons behind this fusion-heavy menu instead of focusing on traditional Japanese cuisine?
Japanese cuisine has always evolved by embracing new influences while respecting tradition. That philosophy has always inspired me.
Our goal isn’t to move away from Japanese cuisine. It’s to use Japanese techniques, ingredients and hospitality as the foundation while thoughtfully incorporating flavors that reflect the city we’re serving. Los Angeles is one of the most diverse culinary destinations in the world, and we wanted the menu to celebrate that while remaining true to our roots.
Innovation doesn’t mean leaving tradition behind. It means building on it. Every dish still begins with respect for Japanese craftsmanship, quality ingredients and attention to detail.
Jinya has mostly operated chains, such as its signature ramen bar. With the expansion into new market niches, are the bakery and fine dining venue envisioned to be a chain as well? What can foodies expect to see coming out of those two ventures in the near future?
Right now, our focus is on making sure each concept succeeds on its own merits.
We didn’t create Mikan Bakery & More or Jinya WeHo simply because we wanted to open more restaurants. We created them because there are still parts of Japanese food culture that many Americans haven’t had the opportunity to experience.
Right now, we’re focused on continuing to refine these concepts, listen to our guests and make sure every experience reflects the standards we’ve built our reputation on. If those concepts continue to resonate, we’ll certainly evaluate future opportunities, but we’ll never grow faster than we can maintain quality.
Guests can continue to expect thoughtful innovation, seasonal offerings and experiences that celebrate Japanese cuisine in new and exciting ways.
Since the COVID-19 pandemic, and Pacific Palisades and Eaton Fires of January 2025, many restaurants in L.A. are struggling to make ends meet among rising ingredient prices, surging commercial rent and a lull in tourism. Jinya, however, went against the grain as one of the fastest-growing full-service Asian restaurants in the U.S. What is the secret recipe for Jinya’s success?
I don’t believe there’s one secret recipe. Our success has always come back to staying true to who we are.
We’ve always believed that growth is the result of doing the small things consistently well. Every day we focus
on our guests, our team members and the quality of every bowl, every pastry and every experience we create.
We’ve also never stopped evolving. Even during challenging times, we’ve continued investing in innovation instead of standing still. Whether that’s introducing new menu items, exploring new concepts or improving the guest experience, we’re always asking ourselves how we can become better tomorrow than we are today.
When guests trust your brand and know they’ll have a great experience every time they visit, they’ll continue coming back.
Asian food, though always a L.A. staple, is also winning over a growing customer base nationwide. For Jinya, how would you strategize to capitalize on the surge in the popularity of Asian cuisine?
I don’t think about it as capitalizing on a trend. I think about continuing to earn people’s trust.As more guests become interested in exploring Asian cuisine, we have an opportunity to introduce them to experiences they may not have discovered before.
Whether someone is trying ramen for the first time, discovering Japanese bakery bread or experiencing Japanese-inspired fine dining, we want every visit to leave them with a deeper appreciation for the culture behind the food.
If we continue delivering quality, consistency and genuine hospitality, I believe growth will naturally follow.
L.A.’s vibrant Asian food scene attracts a lot of competitors. How would Jinya solidify its position and sustain its fast growth? What is Jinya’s competitive edge?
I welcome competition because it challenges all of us to keep improving.
Our greatest advantage is consistency. Whether someone visits their neighborhood Jinya Ramen Bar, experiences Jinya WeHo for a special occasion or walks into Mikan Bakery & More for the first time, I want them to experience the same level of quality, care and hospitality.
We also continue investing in our people, our culinary team and our guest experience. At the end of the day, restaurants are about making people feel welcome. If we continue doing that while staying true to our values, I believe we’ll continue earning our guests’ loyalty.
Ultimately, how is the year looking for Jinya? What are some of your short-term and long-term goals to expand your food empire, and what kind of approach would you take to ensure sustainable growth?
Short-term goals: Our immediate priority is to preserve the unique identity and positioning of each brand while growing Mikan Bakery & More and Saijo to approximately 10 company-owned locations each.
At the same time, we aim to strengthen the overall Jinya Holdings portfolio by developing premium concepts such as Jinya WeHo, further enhancing the value and recognition of our brands.
With a diversified portfolio, our primary objective is to expand Jinya Ramen Bar, our flagship brand, to more than 100 locations across the United States and establish it as America’s leading ramen brand.
Mid-term goals: Once Mikan Bakery & More and Saijo have established strong brand equity and proven operating models through company-owned locations, we plan to explore franchising opportunities. Our goal is to develop these concepts into the next generation of growth brands alongside Jinya Ramen Bar, creating three powerful flagship brands under Jinya Holdings.
Long-term goals: Over the long term, we aim to grow Jinya Holdings into a company with approximately 300 locations nationwide, centered around these three core brands. In addition to expanding our existing concepts, we are continuously developing new restaurant concepts that showcase Japanese food culture in innovative ways, creating new opportunities for sustainable long-term growth.
