Ramen KEN

About Ramen KEN

The new Owner of Ramen Ken, chef Linda Ma inherited the menu of chef Ken Hasegawa who was trained at Tsukiji in Tokyo. Ken was inspired to open his own ramen shop specializes in miso Ramen & Tsukemen.
We are especially excited to introduce Ramen dishes with miso broth. The miso broth is made from the original Japanese recipe in-house from scratch. We offer to the customers: Tonkotsu Shoyu, Tonkotsu Shio, Miso Tsukemen, Chicken Ramen, Dons and Sushi Rolls.

Our moto is: "Eat your food as medicine, otherwise you will need to eat your medicine as food."

We love and are obsessed with Ramen and are excited to share that obsession from our kitchen to your bowl.
White Miso Ramen originated in Hokkaido, Japan, which is well-known for its rich food culture, and Red Miso Ramen is popular in Tokyo today.
We serve carefully crafted Japanese Ramen with an intense broth that takes 40 hours to prepare, pairing it with selected fresh noodles from Kobayashi Seimen, a noodle brand originally from Hokkaido.