RAMEN 369三 六 九 ラーメン
Our story

It started with Hiroto.

Chef Hiroto, a Tokyo native trained at a ramen school in Tokyo, opened this little counter in Pineapple Grove and brought real Tokyo-style ramen to Delray Beach, one slow-simmered bowl at a time. Everything you love here is his work.

A bowl of tonkotsu ramen with chashu, soft egg, bean sprouts, wood ear, bamboo shoots, red ginger and scallion
Built to order at the counter
Photo: Frank & HirotoSide by side behind the counter Founding chef Hiroto and his family with Frank and Eliana Machado outside Ramen 369
Same counter · new chapter

Passing the ladle

In 2026, Frank Machado and Eliana de Machado became the next stewards of Ramen 369. Frank is training side by side with Hiroto, learning his broths, his tare and his way of doing things.

Frank grew up in South Florida and has spent his life in kitchens, cooking for Jean-Georges Vongerichten, José Andrés and Chefs Club in Aspen, and later running his own restaurant and catering company.

The recipes stay. The counter stays. The care stays.

Why 369?

3, 6 and 9: the numbers Tesla is said to have called the key to the universe. Our founders named the shop for the universe. Our red seal reads (waraku): peace and happiness, in every bowl.

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