Hong Kong’s ramen scene just got a serious upgrade with the opening of Ramenya Shima, the Shibuya powerhouse that’s been locked in Tokyo’s top three on Tabelog for five straight years.
Chef-proprietor Hiroshi Morishima is on hand for the soft launch of the new Causeway Bay noodle joint, which only seats 24 lucky souls, personally slinging bowls to keep things tight: just 120 portions a day to match the obsessive craftsmanship that made the original a legend. Back in Tokyo, they cap it at 60 bowls daily, and that same no-compromise approach carries over here. If you’re chasing perfection in a bowl, expect lines—this isn’t fast food; it’s an event.
The star is the Tanrei-style broth, which is light, crisp, clean, and loaded with umami from nearly 30 premium ingredients, which are simmered fresh every day. Japanese chicken, scallops, clams, aged bonito, sea bream heads, kombu, and veggies build a crystal-clear base that’s then refined into three signature styles, Shoyu, a layered soy blend that hits with rich depth and balanced aroma; White Shoyu, which is elevated with white truffle oil and black truffle paste for a sophisticated, lingering finish; and pure and simple Shio, which lets the natural flavours of these ingredients shine through.
As you can imagine, additive-free noodles are handmade daily from five Japanese flours (heavy on Hokkaido’s Kitahonami wheat), delivering that ideal mix of springy bite, smoothness, and chew.
Hungry lads will be able to choose from four core ramen options, shrimp and pork wonton, chashu with pork and chicken cuts, Premium with grilled pork belly, slow-cooked chashu, and wontons, and the Ultimate Ramen, the works, with smoked pork and a soft-boiled egg. You can also customise your bowl with five styles of chashu (grilled pork belly seared over charcoal, 12-hour slow-cooked loin, smoked shoulder), handmade wontons, Akatsuki egg, and menma, Japanese seasoned, fermented bamboo shoots.
And if that wasn’t enough, there’s also small plates and rice dishes, exclusive to the Fragrant Harbour outpost, ranging from Diced Chashu Donburi and Fried Chicken Nanban Donburi to Truffle Oil and Akatsuki Egg Donburi, Chicken Nanban, and even a silky Almond Panna Cotta.
If you’re serious about ramen, this is the drop you’ve been waiting for but remember to slurp responsibly.
