One of Tokyo’s most celebrated ramen shops is finally setting up shop outside Japan for the first time. Ramenya Shima, consistently ranked among the top three ramen establishments on Japanese restaurant review and booking platform Tabelog, opens its doors at Causeway Bay’s Sugar+ lifestyle hub in early March.
Chef-proprietor Hiroshi Morishima brings his award-winning recipe to Hong Kong, faithful to the Shibuya flagship that has earned a devoted following since 2020. The Tokyo location serves only 60 bowls daily, and the Hong Kong branch will follow the same restricted-serving philosophy to maintain quality and craft.
Ramenya Shima has ranked in Tabelog’s Tokyo Top 3 for five consecutive years, with ratings consistently above 4—a distinction reserved for the elite. Accolades include the Tokyo Ramen of the Year (TRY) Newcomer Grand Prize in 2020, Tabelog Bronze Awards in 2022 and 2026, and a spot on the Tabelog Top 100 Restaurants list from 2021 to 2025.
The broth is the soul of the operation—simmered with nearly 30 premium ingredients including Japanese chicken, scallops, clams, aged bonito flakes, sea-bream head, kombu, and fresh vegetables. The crystal-clear foundation branches into three signature styles: robust Shoyu (soy sauce), White Shoyu enhanced with white-truffle oil and black-truffle paste, and refined Shio (salt).
Noodles are handcrafted using a blend of five flours led by Kitahonami, a premium winter wheat variety from Hokkaido. Free from additives or alcohol, they deliver supple elasticity and a rich, savory bite that pairs with four types of handmade chashu, shrimp wontons, and pork wontons prepared fresh daily.
The 1,200 sq ft space seats 24, blending modern and traditional Japanese aesthetics with warm wood tones, intimate counter seating, and a minimalist façade adorned with traditional noren curtains.
Source: Theloop
