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‘Celebrity’ Ramen Champion Hayashi Takao’s RAMEN CUBISM Opens Its Second Branch in Tsim Sha Tsui’s Dynamic Dining Precinct, Minden Avenue

November 25, 2019 Dining No Comments Email Email

Trendsetting ramen noodle mecca RAMEN CUBISM launches its second branch in the bustling food hub of Tsim Sha Tsui, following its raving success in Central. To celebrate the opening of RAMEN CUBISM Tsim Sha Tsui, celebrity ramen champion Hayashi Takao introduces his iconic “Japan Next Generation Ramen Competition Champion Ramen – Miso Ramen” (HK$138) exclusive to Tsim Sha Tsui from 9 December, available across both branches thereafter.

Described by Chef Hayashi as “NOT YOUR ORDINARY MISO RAMEN”, the Miso Ramen is a multiple award-winning ramen that was so popular in his first Osaka-based restaurant ‘Original Ramen Style Hayashi’ – a listed restaurant on the ‘Hyakumeiten Ramen WEST 2019’ list from Tabelog (Japan’s reputable gourmet search and review website), that it regularly attracted queues of over 100 devoted fans.

Chef Hayashi’s Miso Ramen proved so overwhelmingly popular in Osaka that he was unable to keep pace with the demand due to the ramen’s lengthy preparation process, resulting in the popular dish being sold once a month. This unique recipe also amassed a plethora of awards for the Chef, including being crowned champion of the ‘2018 YAHOO Next Generation Ramen Competition’, ‘Asahi’s Television Matsumoto Keno Competition’, and ‘Ultimate Ramen Osaka, New Store’.

The iconic Miso Ramen is made with time-honed skills and care.  Chef Hayashi mixes minced pork with his one-of-his-kind Japanese Miso for a hint of sweet and spicy flavour.  A 4-hour slow-cooked pork shoulder sits atop the homemade ramen, enhanced with shallots, kaiware, and soft-boiled egg.

The piece de resistance of “NOT YOUR ORDINARY MISO RAMEN” is the stylish and traditional kinchaku topping, a drawstring fabric ‘purse’ which Chef Hayashi fills with shallots, ginger, vermicelli, and konjac – with Chef Hayashi’s modern take on the traditional kinchaku, which usually fills with rice cakes, previously initially deemed an extraordinary idea in the Japanese culinary industry, but was embraced by all upon its debut.

In a bid to invite diners to fully indulge in the traditional Japanese ramen experience, the iconic Miso Ramen is served in a specially designed ‘Ramen Okamochi’, or ‘safe,’ an age-old tradition in which Chef Hayashi and his team pays homage to.  Ramen, a well-known takeaway dish of the past, was once delivered in these metal cases, designed to keep ramen warm.

Further reinforcing the ramen culture of Japan, diners who order Chef Takao’s iconic Miso Ramen will be treated to their server shouting the order of the ramen in Japanese to the Chef; and reciting the ramen’s name in Japanese once more when the diners are served.

The Miso Ramen is served in a specially tailored double-layer bowl from Japan, designed to keep the ramen’s temperature, while ensuring guests are not scalded by the heat when they hold the bowl.

‘We are excited to expand Ramen Cubism across the harbour, in Tsim Sha Tsui,’ shares Mr Eric Ting, Founder and CEO of Bird Kingdom Group. ‘The dynamic districts is the perfect place for a ramen destination like ours, and we look forward to meeting worldwide ramen lovers in our dynamic and energetic new home.’

‘I am humbled and grateful for the support we have received for RAMEN CUBISM since we opened our first branch in Central,’ shared Chef Hayashi. ‘To share a piece of my culture and food that I am passionate about is a great joy, and I look forward to creating more unforgettable ramen experiences for diners at RAMEN CUBISM.’

Celebrity ramen champion Hayashi Takao’s signature ramen creations will also be served in RAMEN CUBISM’s new home. Diners at RAMEN CUBISM Tsim Sha Tsui will experience the full collection of signature ramen made famous through its original branch in Central. Signature ramen highlights include Premium Cubism – White Broth (HK$88 / Small ; HK$118 / Large), The Sea Bird – Soy Broth (HK$88), The Greenwood Bird – Mackerel Broth (HK$98)and The Eden Shio (HK$158), also known as the Chef Hayashi’s iconic ‘twin-bowl’ ramen featuring a ‘Figure of 8’ bowl containing a hot and cold broth.

Complementing the delectable ramen bowls are a variety of side dishes, including Hand-made Takao Dumpling (HK$48), Deep Fried Nagoya Style Chicken Wing (HK$38), Japanese Fried Crispy Chicken (HK$38), Hand-made Japanese Radish Pickle with Pomelo (HK$28), and Hand-made Crispy Sweet Potato Ball (HK$38). All of which add a nice crisp, crunch, and flavour to a heartwarming meal.

Favoured libations include Japanese COEDO Beer – Shiro, Rui and Shikkoku, Sapporo Premium Beer, and Suntory the Premium Malts, are but a few of RAMEN CUBISM’s collection of drinks perfect for a happy hour tipple or a ramen feast, all priced at HK$58.

Spread over 800 square feet of space, and seating 31 diners, RAMEN CUBISM Tsim Sha Tsui will maintain the intimate but lively feel of its sister restaurant in Central. Bearing a similar clean Japanese aesthetic of predominant wood finish, reminiscent to the natural, fresh and authentic ingredients sourced from environmentally-friendly places, diners will be transported out of the hustle and bustle of the city to a serene ramen house in Japan. Accents such as Japanese pottery specifically commissioned to reflect the Chef’s signature noodles give the space an interesting twist.

RAMEN CUBISM – Central

Address : Basement, Yuen Yick Building,

27-29 Wellington Street, Central, Hong Kong

Phone Number : (852) 2399-0811

Opening Hours :

Sunday to Thursday, 11:00 am to 11:00 pm and Friday to Saturday, 11 am to 12 midnight

RAMEN CUBISM – Tsim Sha Tsui

Address : G12-13, 8 Minden Avenue,

Tsim Sha Tsui, Hong Kong

Phone Number : (852) 2109-1155

Opening Hours :

Sunday to Thursday, 11:30 am to 11:00 pm and Friday to Saturday, 12 noon to 12 midnight

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