The ever-popular Ramen Revolution is back, and this year, some of the biggest names in the ramen world are here!
ICHIRAN`s special exprience shop using the NY limited instant Ramen
Japan’s most-loved ramen shop, ICHIRAN, has taken the classic flavors of their famous ramen and re-created it in a kit to be enjoyed at home. It ‘s different from the original shop serves but brought to you for an authentic ICHIRAN experience.
Marrying Sichuan and Japanese noodle techniques 3-12 OCT >>
TANTANMEN DRY NOODLE
175° DENO prepares their signature dry tantan noodles using both Sichuan and Japanese noodle techniques. Their expansion from Sapporo to Niigita, Fukushima and Tokyo shows their popularity, so come and try it out!
Delicious to the last drop
13-20 OCT >>
Hailing from Sapporo, Yoshiyama Shouten is renowned for its miso ramen developed by the owner-chef who travelled all over Japan to perfect his recipe. The broth is thick yet not filling so diners can savour every last drop.
Soba unlike what you’ve ever known
Soki Soba is a speciality of the cuisine of the Okinawa prefecture and it is made with stewed pork spare ribs. The soba itself is made with wheat flour instead of buckwheat, making this dish unlike any soba you’ve ever tasted.
Decadence in a bowl
MATSURI SPECIAL SHOYU RAMEN
The Asahikawa region in Hokkaido is famous for its shoyu ramen, with an entire ramen village dedicated to it. Shoyu ramen will be served with crab, corn and even rich melted butter, making for a very decadent meal!