Ramen lovers now have a compelling new destination to discover in Hong Kong as Tokyo’s acclaimed Ramenya Shima opens its first international outpost at Sugar+ in Causeway Bay, bringing the celebrated craftsmanship of Chef Hiroshi Morishima and one of Japan’s most respected ramen experiences to the city.

A Tokyo Ramen Legend Arrives in Hong Kong

Consistently ranked among Japan’s most revered ramen establishments, Ramenya Shima has earned its reputation as one of “Tokyo’s Three Great Ramen Restaurants”. Since opening in Shibuya in 2020, the restaurant has maintained a rating above four on Japan’s influential Tabelog platform and has been named in the Tabelog Top 100 Restaurants list for five consecutive years from 2021 to 2025. The brand has also received major accolades, including the Tokyo Ramen of the Year Newcomer Grand Prize in 2020 and Tabelog Bronze Awards in 2022 and 2026.

The Hong Kong flagship opened with a soft launch on 7 March 2026 at Sugar+, Causeway Bay’s vibrant lifestyle hub. Chef-Proprietor Hiroshi Morishima personally oversees the opening phase, ensuring every bowl reflects the meticulous techniques and philosophy that made the Tokyo original a must-visit for ramen enthusiasts.

The Art of Tanrei Ramen

At the heart of Ramenya Shima’s culinary identity lies its celebrated tanrei-style broth, known for its light, crisp and crystal-clear character. Prepared fresh each day, the broth is crafted from nearly 30 premium ingredients including Japanese chicken, scallops, clams, aged bonito flakes, sea bream head, kombu and fresh vegetables. The result is a deeply layered soup base rich in umami yet remarkably refined in flavour.

This carefully prepared base is then transformed into three distinctive broth styles. Shoyu ramen features a blend of raw soy sauce and 11 carefully selected varieties of soy sauce, simmered at precise temperatures to unlock depth and complexity. White Shoyu ramen offers a more aromatic profile enhanced with white truffle oil and black truffle paste. Meanwhile, Shio ramen highlights the purity of the broth through a delicate seasoning that lets the natural ingredients shine.

Handmade Noodles and Signature Chashu

Chef Morishima’s ramen noodles are crafted fresh each day using a secret recipe developed from five premium Japanese flours anchored by Hokkaido’s Kitahonami winter wheat. Free from additives and alcohol, the noodles deliver a balanced texture of springiness, smoothness and satisfying chew, designed to harmonise perfectly with the clear broth.

Complementing the ramen are five distinctive chashu preparations that showcase the chef’s technical precision. Braised Pork Chuck Roll Chashu is gently braised for four to six hours to achieve deep flavour and tenderness, while Grilled Pork Belly Chashu is simmered before being seared over charcoal for a smoky finish. Slow-cooked Pork Loin Chashu is prepared over 12 hours for a soft texture, while Smoked Pork Chashu is roasted and finished with Japanese cherry wood smoke. For a lighter option, Slow-cooked Chashu Chicken is marinated and gently cooked to create a delicate savoury bite.

Four Ramen Creations to Explore

The Hong Kong flagship presents four ramen options, each paired with the diner’s preferred broth. Wonton Ramen features handmade shrimp and pork wontons and is priced from HK$118. Chashu Ramen highlights slow-cooked pork loin, braised pork chuck roll and chicken chashu, also from HK$118. Premium Ramen, from HK$138, combines grilled pork belly, chicken chashu, pork loin chashu, braised pork chuck roll chashu and shrimp wontons.

For the most indulgent experience, Ultimate Ramen from HK$158 brings together grilled pork belly, chicken chashu, pork loin chashu, braised pork chuck roll chashu, smoked pork chashu, shrimp wontons, pork wontons and a soft-boiled egg. Guests can also enhance their bowl with additional toppings or enjoy the broth alongside Japanese rice for HK$28.

Exclusive Dishes Beyond Ramen

Beyond ramen, Ramenya Shima Hong Kong introduces exclusive rice dishes and small plates designed to showcase Chef Morishima’s culinary versatility. Highlights include Diced Chashu Donburi priced at HK$58, Fried Chicken Nanban Donburi at HK$68 and the luxurious Truffle Oil and Akatsuki Egg Donburi also priced at HK$68.

Snack options include Homemade Japanese Pork Dumplings at HK$38, Chicken Nanban at HK$48 and Vegetable Salad with the chef’s special dressing at HK$38. The meal can conclude with Almond Panna Cotta at HK$28, a silky dessert that offers a refreshing finish.

During the soft opening period, beverages include Shinsyu Apple Cider and Mountain Fuji Yuzu Citron Cider priced at HK$58 per bottle, alongside oolong tea and assorted soft drinks priced at HK$32 per bottle. Alcoholic beverages will be introduced at a later stage.

An Intimate Ramen Haven in Causeway Bay

Spanning nearly 1,200 square feet, the Hong Kong flagship offers counter seating for 24 diners, creating an intimate setting where guests can watch the ramen preparation unfold. A minimalist exterior adorned with traditional Japanese noren leads into interiors that blend modern design with classic Japanese aesthetics through warm wood tones and refined artistic accents.

To maintain the same standard as its Tokyo flagship, Ramenya Shima Hong Kong serves only 120 bowls of ramen each day during the soft opening period, reflecting the brand’s dedication to craftsmanship and quality.

Ramenya Shima Hong Kong is located at Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay, Hong Kong. The restaurant opens daily from 11:30 a.m. to 3:00 p.m. and from 6:00 p.m. to 9:30 p.m. during the soft opening period. For enquiries, guests can call (852) 2602-7068 or email cs@ramenshimaya-hk.com.