What Kazuo Yamagishi Left Behind.

Carrying Chairman Yamagishi’s teachings into the next 100 years.

LEGACY

From a Dish to a Culture.

Kazuo Yamagishi was a cook who created flavors, built a shop, and nurtured people.

Born in 1934, Kazuo Yamagishi created Tokusei Morisoba in 1955 and opened Higashi-Ikebukuro Taishoken in 1961. This style of enjoying noodles separately from the dipping broth later became widely known as tsukemen. He welcomed many disciples and taught more than technique: to work with sincerity, to remain grateful, and to nurture the next person.

1934
Born in Nagano
Kazuo Yamagishi is born in Nagano Prefecture.
1951
Entering the world of ramen
At the age of 17, he begins his career in the ramen world.
1955
Creating Tokusei Morisoba
He creates Tokusei Morisoba, widely regarded as the origin of tsukemen, and begins serving it as a menu item.
1961
Opening Higashi-Ikebukuro Taishoken
He opens Higashi-Ikebukuro Taishoken, a shop loved by many for its Tokusei Morisoba.
2015
Teachings passed from person to person
After his passing in 2015, Yamagishi’s flavors and his teachings about valuing people continue to be carried on.

A DISCIPLE'S VIEW

As One of His Disciples.

Koji Tashiro is one of the direct disciples who learned under Chairman Yamagishi.

What Tashiro received was not only flavor or a shop name. It was also a commitment to value people and to nurture the generations that follow—an essential lesson learned from Chairman Yamagishi.

May Chairman Yamagishi’s teachings continue through people, into the future.

FILMS