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Tag: ramen

  • Japan’s Top Ramen Specialist, Ramenya Shima, to Launch First International Location in Hong Kong

    Japan’s Top Ramen Specialist, Ramenya Shima, to Launch First International Location in Hong Kong

    Ramenya Shima, a renowned ramen specialist based in Tokyo, is set to make its first foray outside Japan with a new eatery in Hong Kong. The expansion is scheduled for next month, in a significant milestone for the brand.

    An Upscale Ramen Hub in Causeway Bay

    Ramenya Shima, currently operating a single establishment in Shibuya, Tokyo, has secured a location for its new venture at Sugar+ in Causeway Bay. The 1200 square foot restaurant is designed to accommodate 24 guests, mirroring its Tokyo flagship’s warm wood finishes and counter-style seating.

    A Menu Steeped in Tradition

    Ramenya Shima’s menu will primarily feature three distinct broths: shoyu, white shoyu, and shio. Each of these delectable soups is based on a complex stock concocted from 30 different ingredients, encompassing chicken, seafood, and various dried components. The noodles are made from a unique blend of five flours, including Kitahonami wheat grown in Hokkaido. Moreover, they are produced without any additives, aligning with the restaurant’s commitment to quality and authenticity.

    A Proven Track Record

    Since its establishment in 2020 by chef Hiroshi Morishima, Ramenya Shima has amassed a loyal following in Tokyo’s highly competitive ramen market. It has consistently been ranked as one of the top three ramen restaurants on a prominent Japanese dining review platform for five consecutive years.

    Chef Morishima expressed his optimism about the upcoming opening in Causeway Bay, stating, “Its vibrancy and accessibility echo the spirit of Tokyo. I am confident that all of our guests will experience the warmth and depth of our handcrafted ramen, made with recipes that have been perfected in Japan.”

    Expansion with Quality Assurance

    The move to Hong Kong signifies a strategic step in Ramenya Shima’s growth plans. In Tokyo, the restaurant is renowned for limiting its daily output to about 60 bowls to maintain consistency and high-quality standards. This practice will be replicated at their new overseas location, ensuring that the brand’s commitment to quality prevails in every aspect of its operations.

    Questions & Answers

    What is Ramenya Shima’s expansion plan?
    Ramenya Shima is venturing outside Japan for the first time by opening a new eatery in Hong Kong. The brand plans to maintain its commitment to quality and consistency, as it has in its Tokyo location.

    What is unique about Ramenya Shima’s menu?
    Ramenya Shima’s menu is based on traditional recipes. It features three distinct signature broths and noodles made from a proprietary blend of five flours, including additive-free Kitahonami wheat from Hokkaido.

    What measures does Ramenya Shima take to ensure quality?
    To maintain high standards of quality and consistency, Ramenya Shima limits its daily output to around 60 bowls of ramen. This practice will also be adopted in their new location in Hong Kong.

  • Japan’s Chiikawa Ramen Buta makes international debut in HK

    Japan’s Chiikawa Ramen Buta makes international debut in HK

    Chiikawa Ramen Buta, a famed Japanese ramen house, has expanded its culinary horizons, making its inaugural global foray with a new establishment in Langham Place, Hong Kong.

    The brand draws inspiration from the popular ‘Ro’ series depicted in the Chiikawa manga (comics), fusing elements of the franchise’s whimsical design with traditional Japanese ramen. The result is an enthralling dining experience that delights both the palate and the imagination.

    Life-sized effigies of the beloved characters Chiikawa, Hachiware, and Usagi greet diners, setting a playful tone to the experience. The dining room is adorned with artwork and decor centered around these characters, immersing guests in the enchanting world of Chiikawa.

    Experience Authentic Japanese Ramen

    The Hong Kong eatery boasts an impressive menu centered around their signature ramen, prepared with high-quality broth and ingredients shipped straight from Japan. Diners can choose from three different serving sizes, each named after the manga characters: Chiikawa (mini), Hachiware (small), and Usagi (large). A complimentary sticker and a character-themed fish cake garnish add a fun twist to each bowl of sumptuous ramen.

    Themed Beverages and Souvenirs

    The dining experience is further elevated with Chiikawa-inspired drink containers, which patrons can take home as mementos of their visit. The beverages themselves come with collectible transparent cards, each featuring a different character.

    Branded Merchandise

    In addition to its culinary offerings, the restaurant has also rolled out an assortment of branded merchandise. This includes ramen bowls, beer and water glasses, t-shirts, towels, wristbands, stickers, spoons, and plates, all themed around the lively world of Chiikawa.

    Questions & Answers

    What is the concept behind the new Chiikawa Ramen Buta restaurant in Hong Kong?
    The restaurant combines elements of the playful Chiikawa manga series with traditional Japanese ramen, providing a unique dining experience.

    What special features does the restaurant offer to its customers?
    The restaurant offers life-sized characters from the manga series, character-themed decor, and a menu featuring signature ramen made with authentic ingredients from Japan. In addition, guests can take home Chiikawa-themed drink containers and collectible transparent cards.

    What type of branded merchandise is available at the restaurant?
    The restaurant offers a variety of Chiikawa-themed merchandise, including ramen bowls, glasses, t-shirts, towels, wristbands, stickers, spoons, and plates.

  • Record number of ramen shops shutter in Japan amid rising costs

    Record number of ramen shops shutter in Japan amid rising costs

    A record number of ramen shop operators in Japan went bankrupt in 2024 as many hesitated to hike prices above 1,000 yen (US$6.4) despite surging costs.

    Some 72 of them shuttered with over 10 million yen (US$64,400) in liabilities last year, a 30% increase from 2023, Kyodo News reported, citing research firm Teikoku Databank.

    Around 34% of the 350 ramen businesses surveyed by the firm reported operating at a loss during the 2023 fiscal year, which ran from April 1, 2023, to March 31, 2024.

    Ramen, a beloved Japanese noodle soup, is regarded as a low-cost meal especially popular among individuals with lower income, students and young people, whether enjoyed as a quick lunch or a late-night treat.

    But the cost of making these affordable bowls of noodles has been going up, with ramen shop owners reporting that the prices of nearly every ingredient, including meat, seaweed, green onions, and even soy sauce, have increased.

    Energy costs have also been a challenge, as ramen shops need to simmer the broth for extended hours to develop its rich flavors, often requiring them to keep power running at all times.

    With over 90% of Japan’s energy supply imported, global disruptions, such as those caused by the ongoing conflict between Russia and Ukraine, have had a large impact on energy costs.

    “Not only the gas costs for cooking but electricity costs. Keeping the air conditioner on is essential, since it’s so hot in the summer. So we are using a lot of energy,” Tetsuya Kaneko, the 44-year-old owner of the Mendokoro Isshou ramen restaurant in Tokyo, told The Washington Post.

    “I think everyone in the industry is struggling,” he said, noting that the rise in prices in the last few years has been “unbelievable.”

    Despite rising costs, Teikoku Databank reported that the average price of a bowl of ramen remains below 700 yen.

    A number of ramen eateries have been raising their prices, but the average customer spending at these establishments remains lower than at other restaurants.

    The average spending per customer at ramen shops was estimated at 880 yen in 2023, as against 1,360 yen for family restaurants and 1,190 yen for conveyor belt sushi restaurants, according to Fuji Keizai, another research firm.

    However, businesses are hesitant to raise prices closer to or above 1,000 yen, a move that they believe could damage ramen’s reputation as an affordable option and potentially drive customers away.

    Some restaurants that hiked prices reported that their customers did not respond positively.

    Takatoyo Sato, 52, manager of Menkoi Dokoro Kiraku noodle shop in Tokyo’s Shimbashi business district, said customer numbers dropped after the price of shoyu ramen went up from 780 yen in 2021 to 950 yen last May. “People don’t say it, but they think it’s just ramen — that view is going to change,” he said.

    Some shop owners decided to raise prices above 1,000 yen and maintained high quality to attract returning customers, while others have relocated to suburban areas, where profitability has increased over urban locations with expensive rents.

    As for ramen enthusiasts, some have adapted to the 1,000-yen price tag.

    Yuya Henmi, a 28-year-old IT worker from Tokyo, said he would accept higher prices for tasty ramen and would even spend up to 2,000 yen for an exceptional one. “But for a normal ramen without toppings, I think 1,500 yen is the max,” he added.

    Teikoku Databank has predicted that ramen shop closures in Japan could persist this year, with smaller businesses more hesitant to adjust their menu prices than larger chains.

    Sato hopes costs do not rise any further this year as customers are not ready to accept higher prices yet.

    Meanwhile, Mendokoro Isshou’s Kaneko wants to hold on to ramen’s traditional appeal. “Ramen has always been a staple for people with lower income or students and young people so I don’t necessarily want ramen to become something out of reach for them.”

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  • Slendier unveils Instant Soybean Noodles range

    Slendier unveils Instant Soybean Noodles range

    Health-food company Slendier has launched Instant Noodles made from soybean and “authentic” seasoning.

    Available online and in Woolworths (RRP $5.25), the low-carb, low-calorie, vegan meal alternative is promoted as the “most nutritionally rich” instant noodles on the market. The product is claimed to be free from oils, chemicals and artificial flavours.

    Slendier Managing Director Erica Hughes says the new range has a host of health benefits compared with other instant noodles and is perfect as a guilt-free snack or meal on the run.

    “There’s no denying regular instant noodle products are a quick and easy solution for many Aussies, but they’re often packed with sodium and have little nutritional value,” she says.

    “At Slendier, we identified a gap in the market to offer people the same convenience, without the nasties.

    “Not only are Slendier’s instant noodles great tasting, but the range has twice as much protein, half as much fat and a third less calories when compared to other instant noodles on the supermarket shelves.”

    Slendier’s noodles are available in the flavours of Masala, Tom Yum and (soon-to-be-released) Vegetable Ramen.

    The flavour, according to Slendier, comes from “real” vegetables that have been washed, dried and ground into a fine powder – one that’s low in salt and entirely plant-based.

    “Paired with Slendier’s innovative nonfried soybean noodles,” says the brand, “it requires no cooking and can be ready in just four minutes.”

    BACKED BY A NUTRITIONIST

    Nutritionist Jacqueline Alwill says the product hits the mark for a filling yet healthy food solution.

    “As a nutritionist, I’m always on the lookout for simple, nourishing, convenient alternatives for meals and snacks and Slendier Instant Noodles definitely tick the box,” she says.

    “They’re high in protein, yet lower in calories, carbs and fats than a traditional instant noodle.

    “Using soybean noodles, Slendier Instant Noodles deliver close to 30g protein and 12g fibre per serve, two important macronutrients to support our body’s growth and repair, gut health and of course to help keep appetite at bay.

    “They’re delicious and ready within four minutes – a perfect snack or meal option for anyone wanting to maximise time and of course great nutrition in their day.”

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  • Aori Ramen chain collapses, hit by coronavirus, scandal

    Aori Ramen chain collapses, hit by coronavirus, scandal

    Japanese ramen chain Aori Ramen has declared bankruptcy after suffering from coronavirus and the boycott on Japanese goods in South Korea.

    All Aori Ramen branches will be shut down, including those in Malaysia and China.

    According to Koreaboo, Aori F&B filed for bankruptcy with the Seoul Bankruptcy court with its debts exceeding the value of its assets.

    Aori F&B said after its founder Seungri was involved with the Burning Sun scandal, the company experienced major losses with sales plunging by more than 50 percent. Aori F&B then cut ties with the South Korean singer, hoping the restaurant would gain its customers back.

    The company also stated in a statement that the South Korean consumer boycott of Japanese goods also affected its business. With the subsequent coronavirus outbreak decimating restaurant patronage it is no longer able to pay its debts.

    The Seoul Bankruptcy Court’s decision has yet been made as the court wants to investigate further the Aori F&B’s ability to pay its debts.

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  • Japanese restaurant group Skylark to end 24-hour trading

    Japanese restaurant group Skylark to end 24-hour trading

    Japanese corporate restaurateur Skylark Holdings says it will discontinue 24-hour trading of 150 stores by April.

    Skylark, one of Japan’s largest family-owned restaurant operators, owns the Jonathan’s and Gusto chains, among other brands. It launched 24-hour trading in 1972 and according to the company about 10 percent of its daily revenue comes in between midnight and 6am.

    The company says while round-the-clock trading appeals to customers, the increasing costs of labour makes it less viable to trade all night. Instead, it will focus on peak meal times.

    In total, Skylark owns 560 eateries across the country. Many of the other stores will have trading hours trimmed by a couple of hours a day to reduce labour costs.

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  • Ramen Cubism restaurant grows into Tsim Sha Tsui

    Ramen Cubism restaurant grows into Tsim Sha Tsui

    Japanese ‘celebrity’ ramen champion Hayashi Takao is opening a second branch of Ramen Cubism in Tsim Sha Tsui later this month.

    The new restaurant is sister to the first outlet in Central, which has performed strongly since its Hong Kong debut in January.  Fast-track expansion of the brand has since included a sister brand in Chef Hayashi’s home town of Osaka, Ramen Purism.

    The new 1800sqft, 31-seat venue in Kowloon replicates the brand’s design theme of cosy interior with predominant wood finish, designed to convey a sense of natural, fresh and authentic ingredients sourced from environmentally-friendly places.

    “Tsim Sha Tsui is a logical location for extending the concept to Kowloon, with a vibrant local crowd as well as tourists from all over the world,” said Bird Kingdom Group founder and CEO Eric Ting.

    To celebrate the opening, Chef Hayashi is unveiling his award-winning ramen from Japan – Japan Next Generation Ramen Competition Champion Ramen – Miso Ramen. The dish was so popular in his first restaurant ‘Original Ramen Style Hayashi’ at Tsukamoto Station in Osaka that it regularly attracted queues of more than 100 fans.

    “This unique version of traditional Miso Ramen was perfected over extensive recipe development, experimenting with new techniques to inject an East Asian influence into traditional Japanese ramen,” said Chef Hayashi.

  • Famed ramen chain Ichiran to pop up at Takashimaya

    Famed ramen chain Ichiran to pop up at Takashimaya

    Forget Japan – you can now slurp noodles from cult favorite Ichiran Ramen right here in Singapore.

    The famous brand is operating a pop-up store from Oct 3 to Oct 20 in Takashimaya’s Japan Food Matsuri, an event marketing Japanese food products.

    Like its Japanese outlets, the noodle chain’s pop up store will feature Ichiran’s signature individual booths – which is essentially a long table with collapsible dividers separating each diner.

    But if you’re expecting the full Ichiran experience, prepare to be disappointed – the noodles in the pop-up store will be made from the brand’s “New York Limited” instant packs.

    According to photos, each S$12 bowl will be topped with spicy seasoning, green onions, and sliced wood ear mushrooms.

    No other toppings are available – this includes boiled eggs, pork slices, smoked pork, vinegar and seaweed offered in full-fledged Ichiran stores.

    Only 700 bowls will be available per day, Takashimaya said.

    Instant noodle packs are also available at S$35 for a box of three servings – and only 200 packs will be sold a day.

    Apart from Ichiran, other ramen chains at the event include 175°DENO Ramen, Yoshiyama Shouten, Society of Ramen and Teppei Okinawa.

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  • Kyoto Ichinoden has opened a high-end Japanese restaurant in Hong Kong

    Kyoto Ichinoden has opened a high-end Japanese restaurant in Hong Kong

    The new venue, Tominokoji Yamagishi, is part of the 90-year-old firm’s expansion plan in the local dining industry. Located in the prime Ocean Centre in the heart of Tsim Sha Tsui, it provides 15 seats for booking and serves fine Kyoto cuisine.

    “Kyoto Ichinoden was founded in 1927,” noted Kyoto Ichinoden HK president Jumpei Tanaka. “Our first Kyoto Ichinoden restaurant in Hong Kong was opened in May this year and we have been successful. To sustain the growth momentum, we wanted to open an even more high-end Japanese restaurant in the city to promote high-quality Kyoto cuisine in Hong Kong. As we have a very close relationship with the founder and chef of Tominokoji Yamagishi, who actually was our head chef for more than 10 years, we decided to bring his brand to the city.

    “Hong Kong people have a strong passion for Japanese food and always look for high-quality food and dining experiences,” he added. “It gives us a good reason to bring a Michelin-starred restaurant brand here. The city is also very strong in terms of logistics and transportation, ensuring efficient supplies of high-quality ingredients for our restaurants.”

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  • Tokyo restaurant Kikanbo opens first Hong Kong Outlet

    Tokyo restaurant Kikanbo opens first Hong Kong Outlet

    Tokyo restaurant brand Kikanbo is to open its first Hong Kong restaurant in Causeway Bay, its third international market.

    From today, Hong Kong customers can enjoy a taste of the restaurant known as Tokyo’s “perennial long queue store”, and which sells 27,000 bowls of ramen each month

    Kikanbo, described as a karabishi miso ramen restaurant, features a dark ornamented restaurant design with red lighting and a counter seat from which guests can witness the entire ramen-making process closely.

    Multiple tables for two or four diners are available inside, with 29 seats overall.

    The brand’s president Masakazu Miura trained at a ramen restaurant for more than 10 years before establishing the first Kikanbo in Tokyo’s Kanda district. The brand is known for its five levels of spiciness and numbness for its miso soup with 25 soup base varieties.

    Kikanbo has opened at 530 Jaffe Road, its eye-catching shop front guarded by a painting of Aka Oni (red demon) and Ao Oni (blue demon) on either side of the entrance along with the gigantic Kanabo (oni stick).

    Established in Kanda in 2009, Kikanbo has three domestic branches in Tokyo, Kanda and Ikebukuro in Japan and two international branches in Taiwan.

  • The Salted Plum opens at Suntec City

    The Salted Plum opens at Suntec City

    Southern Taiwanese restaurant The Salted Plum has opened its second outlet in Suntec City.

    The outlet features a spacious dining area with a street ambiance, a self-service system and new dishes exclusive to the venue. The brand, which serves tapas-style Taiwanese dishes, began as a pop-up called FiveTen before launching its first permanent location on Circular Road.

    “The Salted Plum is the embodiment of how a great zi-char restaurant should be; home-style cooking that is full of comforting flavors, hearty, affordable, satisfying and above all, enjoyed with the people you love,” said founder and MD Shawn Kishore.

    “We are excited at the opportunity to welcome larger groups of diners at our new outlet while maintaining our essence and commitment to serve quality food at a reasonable price. With the ongoing labor crunch in Singapore, our self-service system is one of the ways for us to pass on the savings to our customers and ensure that they do not need to break the bank for a wholesome meal in the city.”

    The new 76-seat venue is described as “a pimped-up version of the flagship outlet”, offering diners the option of all-day Taiwanese dining experience on a budget. After placing orders at the cashier, guests are assigned order numbers for self-collection; made easy with single tray pick-ups – all dishes ordered will be placed onto a single tray.

    The Salted Plum Suntec City is decked out with communal-style high-top tables, high ceilings and street-style decor against navy-blue walls featuring vivid illustrations of signature dishes; all aesthetically lighted to capture the mood of outdoor city dining. Countertop seats and small tables are designed for a quick bite while the restaurant’s larger tables can accommodate bigger parties.

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  • Taiwan’s Crowd-pleasing KiKi Noodle Bar Launching in Hong Kong at IFC Mall

    Taiwan’s Crowd-pleasing KiKi Noodle Bar Launching in Hong Kong at IFC Mall

    Taiwan’s famed KiKi Noodle Bar (KiKi Tea) is launching in Hong Kong in late-July at ifc Mall in Central. In collaboration with renowned Hong Kong hospitality group Lai Sun Dining, the brand expands internationally to Hong Kong following last year’s phenomenal successful debut in Taipei – endorsed by celebrities including superstar actress Shu Qi.

    The Hong Kong flagship also opens hot-on-the-heels of a Shanghai branch last month.

    International expansion of dedicated KiKi Noodle Bar (KiKi Tea)branches builds on the Hong Kong success story of the brand’s iconic sun-dried KiKi Noodles, handmade from just flour and water, popular for being 100% natural and healthy, and authentic Taiwanese tea and bubbles sensation KiKi Tea.

    To celebrate the Hong Kong launch, Michelin three-starred Chef Albert Au Kwok Keung has created two exclusive KiKi noodle dishes complementing the brand’s menu of signature dishes and KiKi teas.

    Chef Au’s adaptation of KiKi’s popular sun-dried, handmade noodles is showcased with KiKi Meat Dumpling Mixed Noodles, Scallion Oil; and classic Chinese favourite, Abalone and Fish Maw Noodles in Chicken Soup.

    Signature dishes at KiKi Noodle Bar (KiKi Tea) meanwhile include ‘instagrammable’ crowd-pleaser Stir-fried Minced Pork Mixed Noodles with Chive Flowers and Fermented Black Bean, with black beans sprinkled atop to mimic fly heads, mixed with crunching chive flowers, chili and savoury stir-fried minced pork; Sichuan Spicy Tofu Noodles in Soup, Duck Blood and Sliced Pork packing a punch of spice; and comforting classic KiKi Dan Dan Noodles.

    Complementing dishes is a KiKi Tea menu of bubble-teas brewed from a traditional Taiwanese recipe, headlined by classic favourites such as refreshing Pineapple Green Teapresso; and Winter Melon Tea, pairing with Sichuan-pepper-flavoured “pearls” and fluffy cream mousse.

    To celebrate the ifc Mall opening, new tea specialties to beat the summer heat are also to be unveiled. Peach Oolong Tea topped with Mango Cream Mousse and Coconut Jelly is made with signature Taiwanese Irwin mango, for distinct sweetness and refreshing taste; and Winter Melon Tea, Aiyu Jelly and Coconut Jelly  is inspired by Taiwan’s favourite summer cooler, winter melon tea.

    The sweet craze extends to classic tea-style desserts including Earl Grey Chiffon Cake with Brown Sugar Pearls and Chestnut Mont Blanc. 

    KiKi Noodle Bar (KiKi Tea) seats 32 over around 700 sq ft on Podium Level Two of ifc Mall. Interior design is in neutral and rustic colour for a sense of Zen courtyard minimalism as a restful haven in the heart of Central.  Communal oak tables foster a sense of warmth encouraging customer interaction.

    A pre-opening promotion is launched at KiKi Tea @ Sun’s Bazaar at Pacific Place mall offers diners spending at least HK$500 vouchers worth HK$50 to spend at the new KiKi Noodle Bar (KiKi Tea) at ifc Mall.

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  • Ramen Cubism Launches Exclusive ‘Instagrammable’ Twin-Bowl Shio Ramen

    Ramen Cubism Launches Exclusive ‘Instagrammable’ Twin-Bowl Shio Ramen

    In celebration of brand expansion of his trendsetting new ramen mecca RAMEN CUBISM in Central to his home town in Osaka, Japan’s ‘celebrity’ ramen champion Hayashi Takao is celebrating the phenomenal success story with a unique “twin-bowl” ramen concept in Hong Kong this July.

    Soon to launch at RAMEN CUBISM on 2 July, The Eden Shio ramen collection is inspired by the phrase ‘The Forbidden Salt’.

    In unique handcrafted ‘Figure of 8’ bowls, the master ramen is inviting fans to indulge in both hot and cold styles of a new specialty named The Eden Land (Hot) and The Eden Sea (Cold), currently a stellar dish sold at Chef Hayashi’s newly opened RAMEN PURISM in Osaka.

    The novelty concept is additionally ‘instagrammable’ because lucky diners also have the opportunity to buy another rarity – his new aromatic Majimori-Style Hayashi Cup Noodles with secret spices, which sold-out in Japan within a month of launching the first batch of 100,000.  300 cups were put aside for Hong Kong, and are now reserved exclusively with customer with single spending of HK$300 – for an extra HK$25, with a limit of just two.

    New snacks are also launch on the evening menu, featuring Hand-made Japanese Radish Pickle with Pomelo (HK$28), Sliced Pork Belly with Miso and Scallops (HK$38) and Hand-made Crispy Sweet Potato Ball (HK$38), serving daily from 5:30 pm.

    Having attracted a cult following since opening in Hong Kong in January, RAMEN CUBISM is meanwhile fast-tracking expansion – opening a second branch brand RAMEN PURISM in Chef Hayashi’s home town of Osaka, to be followed by a sister Hong Kong branch in Tsim Sha Tsui in September.

    “From the start, we envisioned Wellington Street as the flagship for an international brand, and the plan has already moved into top gear due to overwhelming popularity, with Macau and mainland China now on the radar,” said collaborating partner Eric Ting, CEO of Hong Kong’s Bird Kingdom Group, renowned for putting Lai Chi Kok’s D2 Place on the dining map.

    To launch the opening campaign for RAMEN CUBISM’s expansion to Tsim Sha Tsui, ‘teaser’ tasting of the brand’s specialties is being promoted at Bird Kingdom’s D2 Place Japanese restaurant UMAI for a month from today to 18 July.  Featured ramen include the signature Premium Cubism (HK$118) and Sea Soy Soup (HK$88).

    Merging vivid images of historic ramen masters and the two celebrity chefs with Japanese anime characters, the vibrant mural is inspired by parallels between the influential creativity of cubism art and minimalist simplicity of Japanese culture.

    The cosy interior of RAMEN CUBISM features a predominant wood finish, invoking the sense of natural, fresh, and authentic ingredients sourced from environmentally-friendly places.  The authentic ambience is amplified by Japanese pottery specially commissioned for the chefs’ signature noodles marrying traditional cooking technology and innovative ideas – bringing a one of a kind ramen ‘comfort food’ experience to Hong Kong.

    Eminently ‘instagrammable’ ramen creating the biggest buzz on social media are headlined by Premium Cubism – White Broth (HK$118 / Large), an extra-hearty larger option of a regular HK$88 version, especially renowned for Chef Hayashi’s signature slow-cooked pork belly and a half soft-boiled egg in a ‘secret recipe’ broth.

    RAMEN CUBISM is in the basement of Yuen Yick Building, No. 27-29 Wellington Street, Central, Hong Kong.

    Opens from Sunday to Thursday, 11:00 a.m. to 11:00 p.m. and Friday to Saturday, 11:00 a.m. to 12:00 midnight; payment are accepted by cash, Octopus, Alipay and WeChat Pay.

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  • Ramen chain Afuri Opening in Singapore

    Ramen chain Afuri Opening in Singapore

    Japanese ramen chain Afuri is to open its first outlet in Singapore, at Funan mall.

    Brought to Singapore by F&B group Japan Foods Holding, the Funan outlet will be known as Afuri Ramen + Dumpling.

    Besides Afuri’s signature yuzu ramens, the expanded menu will have small plates options as well as gyoza (dumplings).

    Funan mall will open its doors to shoppers on June 28, after a three-year redevelopment.

    Afuri ramen adds to the food options at Funan, including Japanese restaurant Noka, urban farming outfit Edible Garden City, Taiwanese bubble tea brand Milksha, and modern Peranakan restaurant Godmama.

    Named after Mount Afuri in Japan, the chain first started in 2001, known as Zund-Bar, at the foot of Mount Afuri.

    It changed brand to Afuri in 2003, and now has 15 outlets worldwide.

    The latest location was Lisbon, Portugal.

    Afuri ramen instant noodles have been sold in Singapore at selected supermarkets and Japanese speciality food marts.

  • Japanese eatery Botejyu opens in Manila

    Japanese eatery Botejyu opens in Manila

    Japanese eatery Botejyu, a restaurant chain specialising in okosoba and okonomiyaki dishes, has opened a flagship at One Bonifacio High Street in Taguig City.

    The new branch is the largest of 12 Botejyu locations in the Philippines, with more outlets expected to open later this year. All branches feature an open kitchen and a private meeting room at the back of the venue.

    The brand is the second concept imported by Viva International Food & Restaurants.

    “Most Japanese restaurants only specialise in one item like ramen, or just tempura,” said Viva International senior VP Vicente Raphael “VR” del Rosario IV. “But for Botejyu, though we specialise in okosoba and okonomiyaki, the main selling point is that technically, we carry the best of each place in Japan.”

    Botejyu is a legacy brand in Japan, credited as the first to use mayonnaise as a dressing on okonomiyaki pancakes, as well as inventing the okosoba by wrapping traditional stir-fried noodles in the okonomiyaki batter.