TAKÉ-SAN
Overseas Franchise Expansion Status
| Products and Services Offered | Donabe miso tonkotsu ramen, Shinshu miso brewery ramen (vegan), vegan gyoza, risotto-style rice porridge (zosui), and more |
|---|---|
| Countries of Overseas Expansion | France (Paris), Mongolia (Ulaanbaatar) (as of December 2025) |
| Number of Overseas Locations | 3 locations※ (as of December 2025) |
| Franchise Contract Type | License agreement / Master franchise |
Ramen Made with “Miso,” Japan’s Fermented Superfood
“Takesan (TAKÉ-SAN)” is a brand headquartered in Nagano Prefecture, one of Japan’s leading regions for miso production.
The key to its flavor is “miso,” Japan’s traditional fermented food. Made by fermenting soybeans, miso is rich in high-quality plant-based protein and amino acids, and its health benefits are being reappraised worldwide as a “superfood.” Its taste is characterized by a complex aroma reminiscent of long-aged cheese and a creamy, deeply savory richness (umami).
In particular, the miso used by Takesan comes from the “Kokuhei Miso Brewery” in Obuse Town, an establishment with an astonishing history of 245 years in business (since 1779)※. Using “authentic miso” naturally fermented for more than six months in traditional wooden barrels passed down through generations, it creates a complex and profound flavor that cannot be replicated through mass machine production.
Takesan’s signature style is to serve this premium soup piping hot in a “donabe” (earthenware pot). The lively, bubbling presentation even at the table adds a strong entertainment element, and because the soup stays hot, guests can enjoy it deliciously down to the very last drop. In addition, “donabe risotto (zosui),” made by adding rice to the remaining rich soup, has become popular overseas as an experience that fuses Japan’s “mottainai” culture—wasting nothing—with great taste.
Key Features of the Overseas Franchise
Paris Chose a Competitive Advantage Rooted in “Food Culture”
Takesan’s greatest strength lies in offering more than just a meal—it enables guests to experience “Japanese food culture” itself through the history of miso.
In fact, a contract case in Paris, France—one of the world’s great culinary capitals—demonstrates this value. After comparing eight Japanese ramen brands, the local owner chose Takesan, placing strong value on its unmatched brand asset: a “miso brewery with 245 years of history,” something no competitor could replicate. In a mature market, it is not merely superior taste but the “genuine history” behind it that becomes a powerful point of differentiation.
How “Vegan” Transforms Logistics and Profitability
Another key advantage is the “Shinshu Miso Brewery Ramen (vegan),” which uses no animal-based ingredients or chemical seasonings whatsoever. This is not simply a health-oriented menu item—it is built on a highly rational strategy as a franchise business model.
- A strongest-possible logistics strategy:Because it contains no animal extracts such as pork bones or chicken, it is easier to clear strict quarantine procedures and import regulations, making it possible to export smoothly worldwide in low-cost ambient containers.
- Exceptional profit margins:It uses “koya-dofu (freeze-dried tofu)” in place of chashu and “okara (soy pulp)” in place of meatballs. By eliminating meat, it dramatically reduces food costs and secures strong profitability for franchisees.
In Japan, it has become a major hit among older customers as a ramen that “doesn’t feel heavy,” and overseas it is valued as a “healthy and highly profitable” model.
A Scientifically Engineered Kitchen Built on “Pre-thinking”
To enable operations without relying on artisans, President Takeda has thoroughly applied scientific thinking to the kitchen. This approach is known as “Pre-thinking.”
It is designed to push forward (prepare) as much peak-time work as possible in advance, allowing even less experienced staff or small teams to serve high-quality ramen quickly. Both the Paris and Mongolia locations achieve stable operations through this system.
A Scientifically Engineered Kitchen Built on “Pre-thinking”
To achieve franchise operations that do not depend on the skill of individual kitchen staff—an essential requirement for franchising—the kitchen workflow is engineered in a highly systematic way. At the core is an original method called “Pre-thinking.”
It is designed to push forward (prepare) as much peak-time work as possible in advance, allowing even less experienced staff or small teams to serve high-quality ramen quickly. Both the Paris and Mongolia locations achieve stable operations through this system.
Flexible Store Openings Enabled by In-house Design
The operating company (Miso Noodle Co., Ltd.) has an architectural designer on staff who has been responsible for the brand’s stores since its founding.
This makes it possible to recreate the Takesan brand world not only in street-front locations, but also in shopping mall food courts, partial renovations of hotels and ryokan, and other formats—tailored to any site conditions or budget. Because material selection and cost control can be handled in-house, another major appeal for investors is the ability to create stylish spaces at an appropriate cost.
Rigorous Brand Control That Bundles “Taste” and “World-building”
In franchising, variation in design from one store to another can pose a risk of eroding brand value. Especially for a brand like “Takesan,” which markets itself on history and tradition, not only the taste but also the atmosphere and overall world-building of the store becomes part of the product.
For that reason, the headquarters team includes an architectural designer who knows the brand’s stores inside and out from the earliest days and manages all store design in-house. This is not intended to restrict owners’ freedom; it is a system to reliably deliver an “authentic Japanese space” that is difficult for non-specialists to recreate. Protecting a unified world view in every country ultimately extends the brand’s lifespan and helps safeguard franchisees’ profits.
Reviews from Store Visitors
Store location reviewed: Paris (France)
The best Ramen We've ever ate. We wait like an half an hour but, every minute was worth that. Simple, clean place, welcoming service and great food. The price is super reasonable. We will definitely be back again.
Store location reviewed: Ulaanbaatar (Mongolia)
Situated on the third floor of a new apartment building, a bit hidden away. New, very bright with lots of windows overviewing Olympic Street. Furniture is modern and no sign of faux Japanese art, which I appreciate. Very clean. The staff could have been a bit more attentive, but the food was prepared quickly, it was hot, tasty and the portion size was very generous. The menu is small, but there is even a vegan option (quite unusual in Mongolia).
Store location reviewed: Ulaanbaatar (Mongolia)
This is most delicious Ramen in Ulaanbaatar, Mongolia. Real Taste and real Joy. I have visited several times, every time i come really satisfied.Don't miss to taste these tastes and Miso soup. This soup is ideal Specially season like Mongolia.
Store location reviewed: Paris (France)
Great food, great sizing. The waiters are attentive and fast. Accidentally forgot my bag and ran after me with it in her arms. Head there at opening though as it fills fast and you might end up in a queue. Its very popular
Takesan (TAKÉ-SAN) Company Information
| Brand Name | TAKÉ-SAN |
|---|---|
| Company Name | Miso Noodle Co., Ltd. (jointly invested by Assentia Holdings) |
| Head Office Location | 740-1 Obuse, Obuse-machi, Kamitakai-gun, Nagano, Japan |
| Year Established | 2008 |
For attracting the social-media generation, consistency in store design is extremely important. When people search hashtags on Instagram and similar platforms, seeing every location—regardless of country—filled with the same-quality “Japanese-style space” and the sizzling donabe presentation creates trust in the brand and a sense of aspiration. Bringing design in-house is not just about construction management; it is a calculated social media strategy that turns customer posts around the world into high-quality advertising.