Tokyo ramen specialist Ramenya Shima will make its Hong Kong debut next month, marking the brand’s first expansion beyond Japan.
Currently operating a single location in Shibuya, Tokyo, the restaurant has secured a space at Sugar+ in Causeway Bay. The 1200sqft venue will accommodate 24 guests and feature a design that mirrors its Tokyo flagship, with warm wood finishes and counter-style seating.
The menu will focus on three signature broths: shoyu, white shoyu and shio, all built on a complex stock made from 30 ingredients, including chicken, seafood and dried components. The noodles are crafted from a proprietary blend of five flours, among them Hokkaido-grown Kitahonami wheat, and are produced without additives.
Founded in 2020 by chef Hiroshi Morishima, Ramenya Shima has earned a strong following in Tokyo’s competitive ramen scene. It has ranked among the city’s top three ramen restaurants on Japanese dining review platform Tabelog for five consecutive years.
“We chose to open in Causeway Bay as its energy and accessibility mirrors the spirit of Tokyo,” said chef Morishima. “I am confident every guest will feel the warmth and depth of our ramen, handcrafted with recipes perfected in Japan.”
The Hong Kong launch represents a careful step in the brand’s expansion plans. In Tokyo, Ramenya Shima is known for limiting output to around 60 bowls per day to ensure consistency and quality. This practice will also be adopted at the new overseas outpost.
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