Our Story

Ramen Restaurant
in LEIDEN The Netherlands.

We finally opened our ramen restaurant in Leiden, The Netherlands.

Why did we open our first restaurant here?

Because Leiden is a place with a historical connection with Japan, and people from Leiden have a great interest in Japan, such as the Japan Festival, Sieboldhuis etc.

Our Big challenge!

At first, we had the problem that we couldn’t make the soup that we wanted, because we couldn’t get same ingredients as Japan here in the Netherlands.

It was a big challenge for us; using Dutch ingredients to make a real soup with the taste we’ve come to expect.
So we researched how to use Dutch ingredients to make a Real Ramen Soup.

We tried to find the right ingredients and right recipes for real ramen soup, again and again.
Finally, we found the right one!

We are very proud, if you could understand the taste of Japanese food by eating our ramen.

Secret of proud Soup!

We take our time and simmer our broth for two days, to get all the delicious UMAMI from the ingredients.

Sparing no expense for our broth, we only use the highest quality locally sourced vegetables, pork and chicken in abundance.

We have made a deep, rich and intense tonkotsu-broth chock-full with nutrients and flavor.
However, because of this time-consuming process there is sadly a limit to the amount of bowls we can serve up each day.

Please try a bowl of our pride and joy!

Taste & Homemade

“Serving good meals which we deeply believe in to our customers” is my personal policy.

We also serve side dishes, and the chashu (braised pork belly), gyoza and fried chicken are all handmade with following our original recipe.

ABOUT ME

My name is Hiroki Yasuda.

I was born in Nagoya, Japan.

My childhood dream was to go to the cooking path and have my own restaurant, because I liked eating and cooking since my childhood.

I grew up and went to a cook’s vocational school, and after graduation I started my career as a chef in a fine restaurant in Tokyo (Ginza, Shinjuku).
After that, I finally started management as a chef of my restaurant in Nagoya.
One time I went abroad. What surprised me was that there was no delicious Japanese food.
My dream of “I want people around the world to know the true taste of Japanese food!”

In order to work as a chef abroad, while working in my restaurant in Nagoya, I studied for 2 years at a real sushi restaurant
I also studied fish and sake for a year at a seafood pub in a thriving store.
After that, I went to work at Fujiyama 55 Main Store, a very popular ramen store.

After having enough experience as a Japanese food chef in Japan, I finally decided to go abroad.