36work | History

History

History

CEO of 36Work

SABURO
ISHIGOOKA

1968-09-01

Born in Shinagawa, Tokyo

shibasakitei

2011-12

Founded "Shibasaki-tei," a ramen specialty restaurant in Chofu, Tokyo.

2013-12

Incorporated the business and launched multi-store expansion.

2014-7

Opened "Mendokoro Shimizu" in Muikamachi, Minamiuonuma

Michelin

2017-4

Opened "Menya Sakamoto 01" in Oji, Tokyo, and was selected for the Michelin Guide Bib Gourmand in the same year.

2020-12

Opened "Setagaya Chuka Soba" and "Soshigaya 7-chome Shokudo" in Soshigaya-Okura, Tokyo. The following year, both earned Bib Gourmand recognition from the Michelin Guide.

2024-7

Opened the sixth location, "Jindaiji Chofu Market," in Chofu, Tokyo.

experience

2024-9

Launched a ramen experience workshop for overseas customers in Setagaya, Tokyo.

2025-3

Started the first overseas ramen consulting business in Jakarta, Indonesia.

first overseas

2025-5

Opened the first overseas franchise restaurant, "SHIBASAKI JT," in Jakarta, Indonesia.

2025-5

Started "Tokyo Ramen Experience," a ramen-making class for international tourists, through an exclusive partnership with Airbnb.

2025-6

Handed over the domestic ramen business to successors and began consulting operations in Japan and abroad.

Fourteen years ago, I was still working as a systems engineer.
On the ground floor of the apartment building I lived in, there was a Chinese restaurant that had been closed for some time.
One day, I asked the landlord if I could use the space just on weekends. He replied, “If you’re going to do it, you should go all in and open it every day.”
Encouraged by his words, I began living a double life—working as an engineer by day, and running a ramen shop by night.
This continued for about a year.
Before that, I had spent six years working as a chef in Japanese cuisine.
Those years—surrounded by serious chefs and a wide variety of ingredients—laid the foundation for my culinary philosophy and skills.
I believe ramen should be recognized as its own culinary genre—not as “instant food.”
Instead of relying on artificial additives, I focus on drawing out the natural flavors of the ingredients. To do that, a deep understanding of Japanese culinary fundamentals is essential.
I founded the ramen restaurant Shibasaki-tei in Chofu, Tokyo.
Today, I have entrusted its operation to younger chefs, while I pursue a new dream: to share the full potential of ramen with the world.
Creating delicious ramen and sharing it with people around the world, hand in hand with our global partners—that is the mission we dedicate our lives to.
Now, more than ever, is the perfect time to expand the global appreciation for truly great ramen.