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If you’ve been keeping an eye on Hong Kong’s ever-evolving food scene, you’ll recall the buzz last year when Ramenya Shima teased its arrival in our city. Well, it’s official now – the acclaimed Tokyo ramen spot is set to open its first-ever overseas branch in Causeway Bay this early March, marking a quiet but significant expansion for the brand. Located on the ground floor of Sugar+ in Causeway Bay, this new outpost promises to bring a slice of Tokyo’s ramen culture to our bustling streets.
Since launching in Shibuya district back in 2020, Ramenya Shima has built a reputation that’s hard to ignore, consistently holding a spot in Tokyo’s top three ramen establishments on Japan’s restaurant review and booking website Tabelog for five years running. The shop has also scooped up awards like the Tokyo Ramen of the Year Newcomer Grand Prize in its debut year, followed by Tabelog Bronze Awards in 2022 and 2025. With a long-standing rating above four on Tabelog – a badge of honour in Japan’s competitive dining world – and inclusions in the platform’s Top 100 Restaurants list from 2021 to 2025, Ramenya Shima has become a go-to for anyone serious about their noodle slurps.
At the helm is chef-proprietor Hiroshi Morishima, a Tokyo native who’s spent his life steeped in ramen traditions. Growing up amid Japan’s noodle obsession, Morishima honed his skills before venturing abroad to spread the gospel of good broth, all while keeping one foot firmly in classic techniques. This balance of heritage and subtle innovation shines through in everything at Ramenya Shima, turning what could be everyday comfort food into something a bit more refined without losing its approachability.
Hong Kong diners can look forward to a menu that mirrors the Tokyo original, centred on three signature tanrei-style broths. The Shoyu option layers robust flavours with a special soy blend, while the White Shoyu strikes a fine balance between salt and soy, elevated by white truffle oil and black truffle paste. Then there’s Shio, a salt-based soup that lets the natural essence of its ingredients shine through. Each broth starts with a base that’s simmered with nearly 30 premium elements, including Japanese chicken, scallops, clams, aged bonito flakes, sea-bream head, kombu, and fresh vegetables, packing in umami that’s complex but never overwhelming. The noodles themselves are also a highlight, handmade daily with a blend of five flours and free of additives or alcohol – they’re smooth with just the right al dente bite. Rounding out the bowls are four varieties of chashu, alongside shrimp and pork wontons crafted fresh by the team every day.
The space occupies roughly 1,200 sq ft with just 24 seats, blending modern Japanese minimalism with traditional touches. Warm wood tones and intimate counter seating create a sense of cosiness, and a minimalist façade with classic noren curtains at the entrance nods to old-school ramen shops. For those eager to try this Japanese culinary darling, mark your calendars and perhaps set a reminder as spots are sure to fill up fast. Keep an eye on our page for more updates or visit their socials @ramenya_shima.hk for more.
Ramenya Shima Hong Kong
Shop 1, G/F, Sugar+, 31 Sugar Street, Causeway Bay (11.30am-9.30pm daily)
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