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Trendsetting Ramen Noodle Mecca RAMEN CUBISM Expands to Tsim Sha Tsui Continues Phenomenal Hong Kong Success Story of Japan’s ‘Celebrity’ Ramen Champion Hayashi Takao

September 30, 2019 Dining No Comments Email Email

A new sister restaurant to Central’s trendsetting ramen noodle mecca RAMEN CUBISM is opening in Tsim Sha Tsui in late October, continuing the phenomenal Hong Kong success story of Japan’s ‘celebrity’ ramen champion Hayashi Takao with brand expansion to 8 Minden Avenue, Tsim Sha Tsui.

RAMEN CUBISM has attracted a cult following since its Hong Kong debut in Wellington Street, Central in January.  Fast-track expansion of the brand has since included a sister brand in Chef Hayashi’s home town of Osaka – RAMEN PURISM — and the upcoming Hong Kong second branch in Tsim Sha Tsui.

In Kowloon, the new 1,800 sq ft, 31-seat venue replicates the brand’s design them of a cosy interior with predominant wood finish, invoking the sense of natural, fresh and authentic ingredients sourced from environmentally-friendly places.

To celebrate the new Tsim Sha Tsui opening, Chef Hayashi is unveiling his famous award-winning ramen from Japan – Japan Next Generation Ramen Competition Champion Ramen – Miso Ramen. Described by Chef Hayashi as “NOT YOUR ORDINARY MISO RAMEN”, it was so popular in his first restaurant ‘Original Ramen Style Hayashi’ at Tsukamoto Station in Osaka that it regularly attracted queues of over 100 devoted 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,” he said.

It proved so overwhelmingly popular that he was unable to keep pace with demand, due to its lengthy preparation process – and finally decided to sell it just once a month.

The recipe also scooped him multiple awards, including champion of the 2018 YAHOO Next Generation Ramen CompetitionAsahi’s Television Matsumoto Keno Competition, and Ultimate Ramen Osaka, New Store.

Now the enticing recipe is being introduced to Hong Kong in late October, highlighting Japanese’s favourite miso for a hint of sweet and spicy flavour; and a choice of unique toppings including Chef Hayashi’s own innovative version of traditional kinchaku, a pouch of shallots, ginger, vermicelli and konjac.

The innovation was originally dismissed as crazy, diverting from traditional kinchaku wrapped with rice cake. But it proved a roaring success, especially accompanied by his famous, signature slow-roasted pork shoulder.

Ahead of the Tsim Sha Tsui branch opening, RAMEN CUBISM in Central has introduced an extravagant and exclusive new seafood ramen for lobster lovers for limited time only. Featuring an entire 300-380 gram lobster, ‘The King of Lobster Ramen’ is on special at HK$298.

Embracing finest seafood ingredients with unforgettable umami flavour, it is served with the brand’s popular sea soy broth made of shellfish, nine premium Japanese soy sauces and bonito (skipjack), kombu and Japanese radish – accompanied by artisan seaweed and scallion from Osaka. The special is so exclusive that only six servings are available a day, and only after 3pm.

In Japan, one of the most popular dining experiences is ramen, with a side of beer.  Paying tribute to this long-standing culture, RAMEN CUBISM is launching a free beer promotion bringing added cheer with a complimentary can of Sapporo Premium beer with all ramen purchases – with a ‘one shot’ beer glass to experience authentic Japanese drinking culture.  Chef Hayashi personally recommends it to lighten the heartier broth.

“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.

Chef Hayashi added, “I am thrilled with the Hong Kong popularity of our unconventional ramen creations, marrying traditional cooking technology and innovative ideas to bring a one-of-a-kind ramen comfort food experience to Hong Kong.”

“This is still just the beginning for RAMEN CUBISM, we have a long way to go yet.”

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