Free Ramen?! Jinya Ramen Bar Opens 70th Location with Oodles of Noodles

Free Ramen?! Jinya Ramen Bar Opens 70th Location with Oodles of Noodles

JUST IN TIME for the Lunar New Year on Wednesday, Jinya Ramen is opening its 70th (!) location in Pearland. Known for its thick, rich broth and flavorful noodles — thanks to the specialized water used to prepare its broth and the aging process its noodles undergo — Jinya also touts a wide array of authentic toppings, from tender pork chashu to shrimp wonton.


“Pearland is a city that truly appreciates bold flavors, and we’re thrilled to bring our dishes here,” said founder and CEO Tomo Takahashi, who opened the first Jinya Ramen in Tokyo in 2000. “Pearland is the perfect place to share our authentic ramen and connect with a community that values great food.”

In addition to ramen, Jinya is serving up other Asian-inspired dishes — think salmon jalapeno sashimi and Hokkaido scallops. And find local craft brews on tap, too.

The Pearland location opens at 11am on Wednesday, Jan. 29, at 9240 Broadway St. Ste. 140 — and the first 100 guests in line will receive a free bowl of ramen!

John Kuykendall, Showroom Manager, Sub-Zero, Wolf and Cove

How did you get to where you are today? Growing up I had envisioned myself as a news anchor, living in NY and enthusiastically saying into the camera “Good Morning America!”. To this day, I am still a news/political junkie. My mother owned fur salons so specialty retail, luxury retail was in my blood through the family business. Eventually, mom shuttered the stores and I was recruited to a large specialty retailer. Over the next 30 years, I was in commissioned sales on the sales floor, became a department manager, worked my way up to buyer and store manager. Although I never became a newscaster, I did live in NYC for a few years. But Texas is home and with aging grandparents, I felt the pull to come back to my roots. A headhunter approached me. I never envisioned myself in the high-end appliance market, but there are so many similarities. Clients want a memorable experience; whether shopping for diamonds and fur or remodeling their kitchen.

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How did you get to where you are today? My journey to where I am today is built on a foundation of hard work, dedication, and perseverance. Every step along the way, I faced obstacles, but I approached each one with determination and a “never give up” mindset. Instead of being discouraged by challenges, I used them as opportunities to grow and improve. Consistency was key—I committed to showing up and giving my best effort every day. I also learned not to take “no” as a final answer. Instead, I saw it as a chance to push harder, adapt, and find another way forward. It’s this combination of persistence, resilience, and unwavering focus that has brought me to where I am today.

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