Hiroshi Tanaka
Founder & Executive Chef
Grew up in his grandmother’s Osaka noodle shop and opened Shōwa Kayō in 2013. Still tastes every batch of tonkotsu before the doors open.
Behind the Counter
The crew that keeps the broth on
A ramen counter is only as good as the people leaning over it. From the first stock pot at sunrise to the last highball at close, these are the folks looking after you.
Mika Tanaka
Co-Owner & General Manager
Hiroshi’s daughter runs the floor and the record crate. If the room feels warm and the night runs smooth, that’s Mika’s doing.
Daisuke “Dice” Oshiro
Head Ramen Chef
Our noodle master. Pulls the day’s noodles, dials in each tare, and will absolutely judge you for adding too much garlic (then do it anyway).
Kenji Mori
Izakaya & Robata Lead
Commands the charcoal grill and the small-plates line. Twelve years of skewers means he times the whole counter by feel.
Daniel Brandt
Bar Director & Sake Sommelier
Keeps forty-odd labels straight and builds the flights. Ask him one question about sake and settle in for the good answer.
Hannah Vogel
Pastry & Sweets
Makes the yuzu pudding, the sesame gâteau and whatever cold, just-sweet-enough thing ends your night. The affogato was her idea.
Want to put faces to the counter? Book a seat and meet the crew in person.
Pull Up a Stool
Come eat with us
Reserve a table or walk up to the counter — we’ll introduce you to a bowl you’ll be back for.