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 Eden Sea, a unique cold ramen dish best to enjoy in the hot summer months, skillfully crafted with Chef Hayashi’s secret recipe, using top quality fish and shellfish.
With a light ‘umami’, the Eden Land salt base sauce blends from four types of shellfish, scallops, clams, Hokkaido squids, dried scallops, artisan sea salt, sake, seaweed, considered the oldest form of ramen seasoning.
Topped with a juicy 10 cm-thick slice of roast pork belly, with bowls designed by an artisan Kyoto ceramic specialist, the new ramen extravaganza is priced HK$138, with only four servings of the unique ‘twin bowls’ are available every hour. Single hot or cold servings are also available, priced HK$98.
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) andHand-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).
Famed for his soup bases, Chef Hayashi, 31, shot to fame in Japan for handcrafting culinary creations from prized, specially-selected ingredients at his flagship restaurant ‘Original Ramen Style Hayashi’ in Osaka – renowned for lengthy daily queues of up to 100 patient diners. His new Osaka venture RAMEN PURISM in Shinsaibashi is equally popular with the launch his new ramen broth bases and twin-bowl ramen concept.
Named after the early 20th century art movement pioneered by Pablo Picasso, RAMEN CUBISM’s Wellington Street venue is immediately recognisable by a graffiti mural on the street wall by Russian artist Sergei Rozhnow.
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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