Shiki Menya
Japanese Ramen in Bridgeland
Story and photos by Shots by Dre
Koki Aihara, owner of Shiki Menya, is photographed in his restaurant in Calgary on Tuesday, March 9, 2021.
Koki Aihara, the owner of Shiki Menya, and his team typically arrive at the restaurant around 9 a.m. to prepare for lunch service. Aihara has been in the restaurant industry for as long as he can remember–his parents owned a restaurant when he was growing up. Shiki Menya came to be in 2014 and has been navigating the world of COVID-19 since the World Health Organization declared a pandemic in March 2020.
It is not unusual to see a line of customers waiting outside Shiki Menya, as the restaurant operates on a first-come, first-served basis and does not accept reservations.
An employee at Shiki Menya works in the kitchen of the restaurant.
Early last year, health restrictions given out by the Government of Alberta required restaurants to close in-person dining. Before the order was given, Shiki Menya voluntarily shut down. Aihara wanted to protect his staff and customers because the restaurant was always packed. The shutdown was a challenge for Shiki Menya, though, because the restaurant’s business model was about being in the present. Prior to the pandemic, the restaurant was dine-in only and did not offer takeout. With in-person dining restrictions constantly fluctuating, Aihara says the pandemic has negatively impacted the volume of ramen they are producing.
Koki Aihara works with his employees ahead of the restaurant opening for service.
Ginger and garlic is prepared prior to restaurant opening.
Aihara created Shiki Menya because he wanted a ramen-specific restaurant in Calgary, which was different for the city. His goal was to bring the passion and vibe found in the Japanese ramen scene here. He created a ramen-only restaurant, like in Japan, and mixed it with North American culture. He found that after he opened his restaurant, the ramen scene blew up in Calgary.
Aihara passes by some of the unique artwork featured in his restaurant, Shiki Menya.
Koki Aihara goes over ingredients with one of his staff members at Shiki Menya.
According to Aihara, even though they have a larger space with more room for in-person dining than their last location, with the barriers and restrictions, the restaurant can’t fit as many people in as they used to. He has also found that people’s mindsets have changed with the pandemic–they are less comfortable going out.
An employee at Shiki Menya works on prepping eggs ahead of opening.
Aihara prepares a bowl of ramen at his restaurant Shiki Menya.
During the two-week shutdown period at the beginning of the pandemic, Aihara used the time to develop new ideas on how to continue serving ramen. This is when he created take-home ramen kits for customers to order. The kits have been a success, and he is thankful for the warm reception. However, Aihara and his staff continue maneuvering through changing restrictions while serving delicious food to hungry customers.
Shiki Menya closes at 3 p.m. or when they sell out of bowls of ramen, whichever comes first.