Tokyo’s Acclaimed Ramenya Shima, Celebrated as a Tabelog Top 3 Ramen Destination, Opens First International Outpost in Hong Kong

(6 March 2026, Hong Kong) Ramenya Shima (らぁ麺や 嶋 ), consistently consistently ranked among Japan’s top restaurants on Tabelog and celebrated as one of “Tokyo’s Three Great Ramen Restaurants”, launches its first overseas branch tomorrow, Saturday, 7 March 2026, at Sugar+, Causeway Bay’s lifestyle hub. Chef-Proprietor Hiroshi Morishima will present his acclaimed soulful broth and handmade noodles, complemented by Hong Kong-exclusive small plates, offering diners a vibrant and diverse Japanese culinary experience.

Headlining the menu at the new Ramenya Shima Hong Kong flagship is the award-winning shoyu ramen, served in a soy sauce broth famed for its light, crisp, clean tanrei (淡麗) finish. Chef Morishima will personally oversee the ramen during the soft opening, preparing only 120 bowls per day to ensure quality. This restriction mirrors the Tokyo flagship, where just 60 bowls are offered daily, reflecting the brand’s commitment to craftsmanship and pursuit of perfection in the art of ramen.

In a testament to the unwavering talent of Chef Morishima, Ramenya Shima has been ranked in the Tokyo Top 3 for ramen by Tabelog for five consecutive years since opening in 2020. Under his leadership, the restaurant has garnered numerous accolades, including the Tokyo Ramen of the Year (TRY) Newcomer Grand Prize in 2020 and Tabelog Bronze Awards in 2022 and 2026. It enjoys a long‑standing rating above 4 on Tabelog – a distinction reserved for the elite – and has been named in the Tabelog Top 100 Restaurants list from 2021 to 2025, affirming its reputation as an essential destination for lovers of fine cuisine.

The essence of Ramenya Shima’s legendary ramen lies in its tanrei-style broth, a secret recipe freshly prepared daily since the restaurant’s founding ­– a ritual faithfully carried forward from the Tokyo flagship to Hong Kong. Nearly 30 premium ingredients, including Japanese chicken, scallops, clams, aged bonito flakes, sea bream head, kombu and fresh vegetables, are simmered to yield a crystal‑clear soup base, rich in umami and subtle complexity, which is artfully refined into three distinctive styles.

Each of the three meticulously crafted broths has its own character.

• Shoyu (soy sauce) - a blend of raw soy sauce and 11 select varieties of soy sauce

• White Shoyu (white soy sauce) - a delicate balance of saltiness and soy aroma, it is elevated with white truffle oil and black truffle paste

• Shio (salt) - highlights the natural taste of the premium ingredients

Chef Morishima’s closely guarded recipe for ramen noodles, made fresh each day, draws out the natural aroma of wheat. Crafted from five premium Japanese flours anchored by Hokkaido’s renowned Kitahonami winter wheat, the noodles contain no additives or alcohol. The resulting texture is a balance of invigorating springiness, tender smoothness and satisfying chewiness, harmonising beautifully with the clear, richly flavoured broth.

The Hong Kong branch offers four varieties of ramen, paired with the diner’s choice of signature broth:

• Wonton Ramen – Shrimp Wontons and Pork Wontons priced from HK$118

• Chashu (braised meat) Ramen – Slow-cooked Pork Loin Chashu, Braised Pork Chuck Roll Chashu and Slow-cooked Chashu (Chicken) (from HK$118)

• Premium Ramen – Grilled Pork Belly, Slow-cooked Chashu (Chicken), Slow-cooked Pork Loin Chashu, Braised Pork Chuck Roll Chashu and Shrimp Wontons (from HK$138)

• Ultimate Ramen – Grilled Pork Belly, Slow-cooked Chashu (Chicken), Slow-cooked Pork Loin Chashu, Braised Pork Chuck Roll Chashu, Smoked Pork Chashu, Shrimp Wontons, Pork Wontons and Soft Boiled Egg (from HK$158)

Showcasing Chef Morishima’s refined craftsmanship, five different styles and cuts of chashu are offered in small portions (pork: HK$42 for two slices; chicken: HK$35 for two slices).

• Braised Pork Chuck Roll Chashu

• Grilled Pork Belly Chashu

• Slow-cooked Pork Loin Chashu

• Smoked Pork Chashu

• Slow-cooked Chashu (Chicken)

The two types of handmade wontons starring in Wonton Ramen are freshly prepared each day according to Chef Morishima’s personal recipe. Skilfully crafted to achieve thin, silky skins and a springy bite, the wontons intertwine beautifully with the broth and noodles to create a layered harmony of tastes and textures. They are also available as menu add‑ons: Shrimp Wontons (HK$32 for two pieces) are filled with succulent shrimps, while the premium pork that packs Pork Wontons (HK$28 for two pieces) elicits a richness of savoury flavour.

Among other must-try add‑ons, Chashu Set (HK$78, one slice each of five styles) spotlights the chef’s mastery of diverse cooking methods; Soft‑boiled Egg (HK$18) features Akatsuki egg, renowned for its creamy, umami yolk, marinated in a special sauce; premium dried Seaweed (HK$25 for three sheets) imparts oceanic aromas; and crunchy, savoury Menma (HK$18) – fermented bamboo shoot – adds texture and depth to the ramen.

Beyond ramen, Ramenya Shima Hong Kong also presents a range of exclusive rice dishes and small plates. Highlights include Diced Chashu Donburi (HK$58), Fried Chicken Nanban Donburi (HK$68), and the luxurious Truffle Oil and Akatsuki Egg Donburi (HK$68). The snacks menu is led by Homemade Japanese Pork Dumplings (HK$38), Chicken Nanban (HK$48), and Vegetable Salad with Chef's Special Dressing (HK$38). A refreshing and silky dessert of Almond Panna Cotta (HK$28) is the perfect finale to this one‑of‑a‑kind ramen experience.

Soft-opening drinks options include the non‑alcoholic Shinsyu Apple Cider and Mountain Fuji Yuzu Citron Cider (HK$58 per bottle), Oolong tea and assorted soft drinks (HK$32 per bottle). Alcoholic beverages will be introduced at a later stage to complete the dining experience.

“I am truly delighted to open our first overseas branch here in Hong Kong and to share my passion for ramen with those who appreciate Japanese food culture,” says Ramenya Shima Chef-Proprietor Hiroshi Morishima. “Every bowl, prepared by hand, embodies countless hours of thought and dedication; and each element, from the broth and noodles to the chashu, reflects our team’s devotion to craftsmanship and premium ingredients. My hope is that every guest as they enjoy their meal will feel the warmth and depth of emotion conveyed through this artistry.”

Occupying almost 1,200 sq. ft, the Hong Kong flagship provides intimate counter seating for 24 diners. A minimalist façade adorned with traditional noren offers an inviting entrance into a cosy and stylish ramen haven, where a harmonious fusion of modern and traditional Japanese aesthetics is expressed through warm wood tones and distinctive artistic accents.

Ramenya Shima is located at Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay, Hong Kong, and will open daily from 11:30 a.m. to 3:00 p.m. and 6:00 p.m. to 9:30 p.m. during the soft-opening period.

For enquiries, please call (852) 2602-7068 or email cs@ramenshimaya-hk.com.

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