STORY
Why Karamen,
why Kanuma?
Why a 26-year-old raised in Kumamoto
came to a Kanuma he had no ties to
2023. From Kumamoto to Kanuma.
He knew no one here.
That two years later he'd draw 10,000 people a year to this town —
neither he, nor anyone, saw it coming.
FOUNDER
今村 暖
Dan Imamura / Founder
Raised in Kyushu, he apprenticed with a poultry farmer in Miyazaki and came to know how close "life and food" really are. Raising chickens, and eating them. Every memory of food was built on someone's labor.
In 2024, right after moving, he opened Ginza Coffee with no experience and no connections. About 500 people came in the first two weeks. Over the next 18 months, 10,000 visitors and coverage by 30+ media outlets — proof that simply speaking honestly about local ingredients moves people.
The next move is Karamen. Kanuma chives, Mochi-Mochi noodle, Tochigi Shamo chicken — it's all right here. He always wanted to make the kind of bowl that gives back to the community with every serving.
"Kanuma has wonderful ingredients,yet their appeal isn't being told."
Dan Imamura / Founder
Every ingredient, placed with care.
TIMELINE
The Journey
Origin
He grew up in a home where spicy food was always on the table. Kyushu had so many spicy, delicious dishes. From childhood, he knew in his body that beyond the heat lies umami.
Training
Days spent raising chickens under a poultry farmer in a jidori (local-breed chicken) development venture. He understood with his whole body that ingredients reach the table by way of life itself. His gratitude for ingredients grew stronger than anyone's. His focus on Tochigi Shamo chicken was born here.
Move to Kanuma
He came to Kanuma to take over the family's founding konjac raw-material trading business. After moving, he realized: Kanuma has so many ingredients to be proud of — yet there was no way to convey their appeal.
Ginza Coffee opens
A coffee shop he took on with no experience and no connections. About 500 visitors in the first two weeks. He proved with his own hands that simply "speaking honestly about local ingredients" gathers people.
10,000 visitors
Coverage by 30+ media outlets. People began returning to the Ginza-Suehiro area. Voices started saying, "Kanuma is pretty interesting, isn't it?"
Warabe opens
Now, at last, Karamen. Kanuma chives, Mochi-Mochi noodle, Tochigi Shamo chicken — it's all right here. Everything learned at Ginza Coffee, poured into a single bowl.
PHILOSOPHY
Consume in Kanuma, give back to Kanuma
We believe eating is a vote for the agriculture of that land.
01
Sourcing
Sourced directly from Kanuma farmers and noodle makers. We build only with relationships where we can see the face behind each ingredient.
02
Making
A Chinese-style noodle co-developed with a local noodle maker. The only noodle kneaded with Kanuma konjac.
03
Giving back
Revenue circulates within the region. With every bowl, Kanuma's agriculture keeps going.
An integrated supply chain directly tied
to our konjac raw-material business.
A bowl of "Warabe"
is a device that connects Kanuma's farming, making, and dining.
ROADMAP
Making Kanuma the "Karamen mecca of the East"
Pop-up appearances
Taishu Sakaba Kuritaro
1st Wave
Sold out
(6/27)
2nd Wave
Sold out
(7/26)
3rd Wave
8/29
(Sat)
Warabe main shop opens
Bringing new fever to Suehiro, Kanuma
E-commerce & souvenirs
Mochi-Mochi noodle / chives / Tochigi Shamo, nationwide
Shin-Kanuma Station shop opens
Opening at Kanuma's gateway, becoming the town's face
Third shop or franchise
Making Kanuma the "Karamen mecca of the East"