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The stereotype of Japanese ramen is the tonkotsu shio ramen from South Japan's Kyushu Island. The soup is milky white and is the most acceptable taste for everyone. In fact, in Japan, ramen is divided into three major styles: South Japan's Kyushu Shio Style, Central Japan's Tokyo Shouyu Style and the Hokkaido Miso Style, although differ in flavors are different, each have followers of their own.

However, most ramen shops are imported from Kyushu-style ramen. Over time, everyone thinks that the noodle soup of Japanese ramen should be milky white. The purpose of KYU RAMEN is to introduce the ramen noodles of Japan's three major styles to those who love Ramen. 




Only a few parts from a pig are suitable for making ramen chashu, such as pork boston butt and the pork belly. We first debone the pork, then flatten, shape, roll up, mold, weight, then bundle, in order to get a perfect fat and lean meat ratio. In order to ensure the right taste, the uniformity of the weight and diameter of the meat-rolling process is very important. 

Next comes the halogen process, which is even more complicated. For this, the rolled pork roast are placed in a large barrel containing the special KYURAMEN marinade, and cooked in medium to large heat. After 3 hours of halogenation, it is air-dried and cooled. Then after 2 more hours, it is vacuum packed and placed in ice water.

It is to then be chilled twice, transferred into the refrigerator overnight, then placed in a freezer for 1 day, until the pork is completely frozen. It is then to be sliced and stored; ready to be served, a perfect slice of mouth watering Chashu.

*The step of meat chilling is to ensure that the pork roast will undergo a period of thermal expansion and contraction, so that the meat in the middle is more solid, and ice crystals will not be produced after freezing!






Wavy Noodle


Straight Noodle

With a thick soup base, the wavy noodle will help grab the thick soup, allowing you to taste the delicious flavor of the soup.

With a light-flavored soup base, the straight noodle allows you to immediately feel the bite & presence of noodles.

The Health Benefits of


Black garlic is made when fresh garlic is aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C for 60 to 90 days. There are no additives, preservatives, or burning of any kind.

Black garlic has the strongest anti-acid among more than 200 kinds of daily foods, 10 times stronger than raw garlic.

The nutritional power of black garlic is 10 times greater than that of fresh garlic, and only 3% of the odor of regular fresh garlic.

Compared to white garlic, Black garlic has up to 40 to 100 times more antioxidant power, 2.5 times more amino acids and 6 times the amount of protein.

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