Soon to launch at RAMEN CUBISM on 2 July, The Eden Shio ramen collection is inspired by the phrase ‘The Forbidden Salt’.
In unique handcrafted ‘Figure of 8’ bowls, the master ramen is inviting fans to indulge in both hot and cold styles of a new specialty named The Eden Land (Hot) and The Eden Sea (Cold), currently a stellar dish sold at Chef Hayashi’s newly opened RAMEN PURISM in Osaka.
The Eden Sea, a unique cold ramen dish best to enjoy in the hot summer months, skillfully crafted with Chef Hayashi’s secret recipe, using top quality fish and shellfish.
With a light ‘umami’, the Eden Land salt base sauce blends from four types of shellfish, scallops, clams, Hokkaido squids, dried scallops, artisan sea salt, sake, seaweed, considered the oldest form of ramen seasoning.
Topped with a juicy 10 cm-thick slice of roast pork belly, with bowls designed by an artisan Kyoto ceramic specialist, the new ramen extravaganza is priced HK$138, with only four servings of the unique ‘twin bowls’ are available every hour. Single hot or cold servings are also available, priced HK$98.
The novelty concept is additionally ‘instagrammable’ because lucky diners also have the opportunity to buy another rarity – his new aromatic Majimori-Style Hayashi Cup Noodles with secret spices, which sold-out in Japan within a month of launching the first batch of 100,000. 300 cups were put aside for Hong Kong, and are now reserved exclusively with customer with single spending of HK$300 – for an extra HK$25, with a limit of just two.
New snacks are also launch on the evening menu, featuring Hand-made Japanese Radish Pickle with Pomelo (HK$28), Sliced Pork Belly with Miso and Scallops (HK$38) and Hand-made Crispy Sweet Potato Ball (HK$38), serving daily from 5:30 pm.
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