Throughout Japan, there are an estimated 25,000 ramen shops, offering various permutations and iterations of this beloved noodle dish, from kaisen (seafood) ramen to tonkotsu (pork broth) ramen and even miso ramen. But interestingly over the past few years, chicken broth ramen has become one of the trendiest items on the ramen circuit. In fact, some of the most famous ramen shops in Japan actually specialise in chicken broth.
“In Malaysia, tonkotsu ramen is very popular. Everywhere you go, you can find pork broth ramen. But chicken broth ramen? It’s very hard to find here.
But ironically in Tokyo, chicken ramen has been very, very popular in the last few years. So I wanted to introduce it to more Malaysians,” says Kota Furuya. Furuya is a serial F&B operator with a string of Japanese restaurants in KL to his name – including Itsumo, Asumo and Kyomo.
His most recent restaurant – which opened just a few days ago in Desa Sri Hartamas – is Minamo Ramen House, an eatery that is led by redoubtable Japanese chef Chihiro Miyazaki of famed Tokyo ramen restaurant Soranoiro Ramen. Miyazaki’s popular eatery was launched in 2011 and specialises in vegetarian and vegan ramen – as well as meat-friendly options. The restaurant is on Tokyo’s Michelin Bib Gourmand (value-for-money) list.
Miyazaki (left) and Furuya are behind the brand new Minamo Ramen House, which is devoted to the joys of chicken broth ramen. — ABIRAMI DURAI/The Star To set up Minamo, which means ‘everyb.