Shiho Hakamata
Born in Shizuoka, Japan.
Guided by the belief that life is shaped by human connection and meaningful encounters, Shiho studied psychology in university before building her career in hospitality and service.
She worked as an apparel store manager and esthetician,
competing in national-level customer service contests
and earning professional retail certifications along the way.
Seeking a deeper understanding of Japanese hospitality,
she transitioned into working as a nakai (traditional inn attendant), gaining experience at Michelin Guide–recognized ryokan across Japan.
There, she learned alongside chefs dedicated to the craft of Japanese cuisine, developing a refined sense of hospitality that bridges food and guest experience.
At Ramen Menri, Shiho is responsible for hospitality, atmosphere,
and ensuring that each guest feels genuinely welcomed and cared for.
Payesone M. Hakamata
Born in Tokyo, Japan. Raised on ramen from the age of four.
Driven by a desire to share what he considers “real ramen” with the United States, Payesone began making ramen on his own before graduating from culinary school.
After gaining experience in a range of kitchens,
including Michelin Guide–recognized restaurants,
he opened ZAO Stamina Ramen in May 2021.
A turning point came when he and his wife Shiho earned
the Dashi Sommelier certification together.
Through this experience, his understanding of dashi —
the heart of Japanese cuisine — deepened profoundly,
leading him to refocus on ingredients, water quality, seasonality, and techniques that allow flavors to speak for themselves.
Today, through Ramen Menri, Payesone is dedicated to creating ramen that is fully house-made, additive-free,
and rooted in honesty, balance, and respect for tradition.