The wait for one of Tokyo’s most prestigious noodle experiences is finally over. This early March, Ramenya Shima will officially open its doors at Sugar+ in Causeway Bay, marking the brand’s first venture outside of Japan. Headed by master chef Hiroshi Morishima, the boutique eatery brings its award-winning tanrei-style broths to Hong Kong’s competitive culinary landscape, offering local diners an authentic taste of the craftsmanship that has earned the shop a consistent top-three spot on Japan’s influential Tabelog rankings.
From Shibuya to Sugar Street
Since its 2020 debut in Tokyo’s Shibuya district, Ramenya Shima has moved from a hidden gem to a certified powerhouse. The restaurant famously clinched the Tokyo Ramen of the Year (TRY) Newcomer Grand Prize in its first year and has maintained a Tabelog rating above four stars—a rare feat in the Japanese dining scene. For five consecutive years, it has been listed among Japan’s “Top 100 Restaurants,” solidifying its reputation as a must-visit destination for noodle connoisseurs.
Chef-proprietor Hiroshi Morishima, a Tokyo native who dedicated his career to perfecting traditional techniques, leads the expansion. His philosophy centers on “refined comfort,” utilizing high-quality ingredients to elevate the humble ramen bowl while maintaining its soulful, approachable essence.
The Art of the Tanrei Broth
The Causeway Bay menu will mirror the Tokyo flagship, focusing on three signature soup bases characterized by their clarity and depth:
- Shoyu: A deep, robust profile featuring a proprietary blend of specialty soy sauces.
- White Shoyu: A delicate equilibrium of salt and soy, finished with a luxurious touch of white truffle oil and black truffle paste.
- Shio: A light, salt-based broth designed to showcase the purity of the underlying ingredients.
The complexity of these soups stems from a meticulous boiling process involving nearly 30 premium components, including Japanese chicken, dried scallops, clams, sea bream, and aged bonito flakes. To accompany these broths, the shop produces handmade noodles daily using a blend of five distinct flours, ensuring a smooth texture and a signature al dente bite.
A Minimalist Haven in the Heart of the City
Located on the ground floor of the Sugar+ building, the 1,200-square-foot space accommodates just 24 guests. The interior reflects modern Japanese minimalism, utilizing warm timber accents and intimate counter seating to foster a direct connection between the chef and the diner. Outside, traditional noren curtains signal a commitment to heritage amid the modern skyline of Causeway Bay.
Each bowl is finished with artisanal toppings, including four varieties of chashu and fresh pork and shrimp wontons prepared on-site every morning.
Planning Your Visit
Given the massive following the brand commands in Japan, the Hong Kong outpost is expected to see significant demand upon its March opening.
- Location: Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay
- Hours: 11:30 am – 9:30 pm daily
- Socials: @ramenya_shima.hk
As Hong Kong continues to solidify its status as a global hub for Japanese gastronomy, the arrival of Ramenya Shima represents more than just a new opening; it is a testament to the city’s enduring appetite for world-class craftsmanship. For those looking to explore more of the city’s cultural offerings this season, consider pairing your visit with M+ museum’s free admission day later this month as part of the Art March festivities.
