IMG_7090.JPG
IMG_5693-Edit.jpg
IMG_0552.JPG
IMG_7090.JPG

INSPIRED JAPANESE CUISINE


Voted East Lansing's Best Ramen Bar

SCROLL DOWN

INSPIRED JAPANESE CUISINE


Voted East Lansing's Best Ramen Bar

 

A Destination

OUR DISHES ARE CREATED FROM TRADITIONAL RECIPES AND TEACHINGS FROM THE SAPPORO REGION OF JAPAN. OUR GOAL IS TO EDUCATE THE MASSES THAT RAMEN & IZAKAYA ARE THE SOUL FOODS OF JAPAN!

WE START WITH A COMBINATION OF CULINARY ADVENTURISM AND THE DINING-ROOM EXPERIENCE WITH RESPECT FOR THE CLASSIC BUT WITH AN EYE TOWARDS INNOVATIONS.

 
IMG_5693-Edit.jpg

Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour. 

 

 

 

 

Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour. 

 

 

 

 

Our dishes are very simple yet taste complex. We only use fresh ramen noodles made with only Japanese flour and water, we found that, this specific make up creates an alkaline rich final product that reveals itself in the texture and flavor of the noodles. All of our sauces, broths and recipes were developed after many long hours and late nights in our test kitchen of which were derived from traditional recipes and advices from Sapporo, Japan.

 

Like us on Facebook!

Japan is such a culture rich country that its impossible to showcase it all in just sushi, we wanted to show the world that there is so much more that defines Japan. Ramen and Izakaya are considered the soul-food of Japan <3

Our menu is definitely inspired by traditional Japanese soul-food but with our own twist on such dishes, may it be French, Irish, Vietnamese or even Chinese variations. 

We love the SUPPORTING LOCAL movement. Whatever that we can get local we do, we go out of our way if we have to so that you can have the freshest and finest ingredients possible. 

IMG_0552.JPG

The Kitchen


The Kitchen


OWNER/EXECUTIVE CHEF

CHARLES HOANG

 

Growing up in hot and busy kitchens was what groomed me for this. My parents were immigrants that made a life for us here. They taught me the sacrifices in opening restaurants, they showed me how the right ingredients can derive amazing qualities in food & they showed me that great food is main-lined to the soul. For many years I apprenticed at a sushi bar until i reached the status of head chef, from there a world of opportunities opened up. I became a restaurant consultant for Japanese & asian fare alike that went from opening new modern concepts for others to becoming a self-made restaurant man. Why Ramen? Japanese food has always been my passion and from it we wanted to educate the world that Japanese cuisine is not just about sushi but Japan's hidden gem; RAMEN & IZAKAYA, the soul food of Japan. 

CHEFS PICK: HAKATA MODERN + AJITAMA  / STEAMED GYOZA

SOUS CHEF

TYLER OSTROWSKI

 

I did not think that the culinary field was for me in the beginning. But from starting in fast paced country club kitchens to the hot catering hells I began to fall in love with the idea. From the first couple days of my stage I knew that the artistic virtues of Japanese soul food would be for me. From then till now, the rest is history.

#SLURPLIFE

CHEFS PICK: MISO SOBAMEN (SPICY) / CHICKEN KARAAGE

 

SOUS CHEF

TYLER OSTROWSKI

 

I did not think that the culinary field was for me in the beginning. But from starting in fast paced country club kitchens to the hot catering hells I began to fall in love with the idea. From the first couple days of my stage I knew that the artistic virtues of Japanese soul food would be for me. From then till now, the rest is history.

#SLURPLIFE

CHEFS PICK: MISO SOBAMEN (SPICY) / CHICKEN KARAAGE