At the heart of the experience are three signature tanrei style broths. Shoyu delivers a robust layered depth through a special soy blend. White Shoyu offers a refined balance between salt and soy, elevated with white truffle oil and black truffle paste for lingering aroma. Shio presents a delicate salt forward clarity that highlights the natural sweetness of the ingredients.

Each broth is meticulously simmered with nearly 30 premium components, including Japanese chicken, scallops, clams, aged bonito flakes, sea bream head, kombu, and fresh vegetables. The result is a crystal clear foundation rich in umami and complexity.

The noodles are equally revered. Crafted daily without additives or alcohol, they are made from a blend of five flours led by Kitahonami winter wheat from Hokkaido. Smooth yet satisfyingly al dente, they harmonise effortlessly with the flavour intense broth.

Completing the bowl are four varieties of handmade chashu, alongside shrimp and pork wontons prepared fresh each day. Every element reflects the brand’s devotion to authenticity and warmth.

Occupying nearly 1,200 square feet, the Hong Kong flagship blends modern and traditional Japanese design with warm wood tones, intimate counter seating, and a minimalist façade adorned with a classic noren curtain. Seating 24 guests, it promises an immersive and focused ramen experience in the heart of Causeway Bay.

Ramenya Shima will open at Shop 1, Ground Floor, Sugar Plus, 31 Sugar Street, Causeway Bay, Hong Kong in March 2026, serving daily from 11.30 AM to 9.30 PM.

For enquiries, guests may call +852 2602 7068 or email cs@ramenshimaya-hk.com.