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A table filled with bowls of ramen soup.
Kajiken and its broth-less ramen have arrived in Chicago.
Jack X. Li/Eater Chicago

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Kajiken, a Japanese Chain Specializing in Soup-Less Ramen, Opens in Chicago

The chain arrives in Chinatown with an assist from Tony Hu

Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning journalism. Now covering the world of restaurants and food, his nut graphs are super nutty.

Americans are increasingly familiar with abura soba — ramen noodles served without broth. A Japanese chain with more than 100 locations, Kajiken, specializes in these bowls and has helped spread its popularity with locations in Baltimore and near San Francisco.

Now it’s Chicago’s turn, just in time for summer.

Kajiken debuted recently inside Chinatown Square. It’s a bright and vibrant space with light wood and modern finishes. Chicago is no stranger to the form. In a suburban Des Planes strip mall, just north of the city, Chicago Ramen has been treating customers to soupless ramen since 2020. That ramen shop gives diners a pictorial instruction guide on how to eat the noodles at their tables. Kajiken’s bowls are customizable with toppings like chasu, eggs, chili oil, and bamboo shoots. There is also a bevy of appetizers like karaage, deep-fried squid, and, of course, ramen soup.

A bowl of ramen.
The chain has more than 100 locations.

Chinatown restaurateur Tony Hu is behind this opening as he’s brought an influx of new restaurants to the neighborhood. He also assisted in bringing another ramen shop, Kyuramen, to a high-profile location in River North. Hu broke through the mainstream with Lao Sze Chuan, with locations in Chinatown and Uptown. A third location, off Michigan Avenue, recently filed for bankruptcy. Hu didn’t say much about that process, only that the restaurant and the landlord have differing opinions.

Despite any financial woes, the Hu machine continues to chug. Walk through the Chicago location of Kajiken below.

Kajiken, 2161 S. China Place, open 11 a.m. to 9:30 p.m. daily, open until 10:30 p.m. on Friday and Satuday.

The windows to a restaurant.
A cartoony mural of a warrior eating ramen.

The chain’s first location in America was in Baltimore.

A smattering of Japanese food.
Beyond ramen, there’s also fried squid, octopus balls, and karaage.
A Japanese chashu bowl.
Chashu don
A bowl of sliced beef over noodles with chopped chives.
A ramen bowl.
Homura (spicy minced pork, poached egg, menma, scallion, fish powder, nori, chives).
Tori (ginger-garlic chicken, scallions, fried onion, spicy crunchy chili).

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