Originally founded in Tokyo, RAKKAN uses a 100% plant-based recipe in crafting their broth, making the restaurant both sustainable and innovative.

Few foods represent the flavors of Japan quite like a steaming bowl of ramen. While the dish holds its roots in the Chinese settlement of Yokohama, Japan, ramen’s popularity rose exponentially in the post-war era—after Japan’s rice production dropped dramatically, the U.S. flooded the market with wheat, and many local food vendors began selling ramen noodles in the black market. Eventually, the instant noodle we all know (and love!) was invented, and the rest is history.  

Since the globalization of this Japanese staple, local varieties and ramen restaurants have continued to surface across the globe, including RAKKAN. Originally founded in Tokyo, RAKKAN uses a 100% plant-based recipe in crafting their broth, making the restaurant both sustainable and innovative.

The focus of their vegan-based broth is umami (“delicious savory taste”): the latest of the five fundamental flavors to be recognized alongside sweet, sour, salty, and bitter. At RAKKAN, the umami comes from their house-made dashi (a combination of fermented Japanese seasonings and high-quality vegetables, like onions, garlic, ginger, shiitake mushrooms, carrots, and kombu), resulting in ramen that’s both nutritious and delicious.

We started with an order of edamame and takoyaki (battered then fried octopus balls served with green onions and seaweed then drizzled with teriyaki sauce, mayonnaise, and sesame seeds). These takoyaki were the best I’ve tried in the area, thanks to soft dough, a tender octopus center, and the perfect amount of sauce.

 The garnet ramen (made with a blend of miso and sesame paste) and quartz ramen (made with a specially blended creamy sauce) were both available “spicy” or “normal” with meat and vegan options. We went with grilled pork for the quartz and chicken for the garnet, both spicy. The creaminess of the quartz ramen made this one the winner in our book.  

To accompany the ramen’s rich umami flavors, we ordered a traditional drink from Japan we had never heard of: ramuné.  Think of a sweet, carbonated water with a fun twist, where—to open the drink—you peel the seal, open the cap, flip it around, place it into the bottleneck, and push down to release a glass marble (and fizz!) into the soda. I love small glimpses into other cultures like this, even when they’re only marble sized.

For dessert, who doesn’t love green tea mochi ice cream? We both agreed it was a sweet, satisfying way to end the meal.

RAKKAN brings vegan-friendly fare and unique flavors to Folsom that I’m confident the community will enjoy. With a quiet, serene ambiance and friendly staff in the center of Broadstone, I anticipate the restaurant to become a favorite—for both plant-based palates and ramen lovers alike. Meshiagare!