Ajisen Ramen is one of the best japanese ramen in the world. It was established in 1968 in Kyushu, Japan. Today, Ajisen Ramen totals over 600 branches all over the world. In New York, Ajisen Ramen has three branches located in Chinatown Manhattan, Midtown Manhattan and Flushing Queens.
Ramen Made with Heart
Based in Kyushu, Japan, Ajisen Ramen is famous for its white broth, made from the slow-cooking of tender pork ribs. With its emphasis on simple, hygienic, convenient, tasty and healthy noodles, Ajisen Ramen refines the dining experience.
World Famous White Soup
The soup base of Japanese ramen is separated into two factions, the north and the south. The soup of northern faction is mainly salty soup base, mainly consist of seafood, chicken and vegetable to boil until the colour of soup turned into shallow yellow. On the other hand, the soup of southern faction which is from Kyushu uses the pork bone soup base, mainly boil pork bone with other ingredi- ents for hours until the colour became to milky white--it also called "White Soup". This soup of southern faction is with fully collagens nutritive value, the taste turned out to be very excellent. Ajisen Ramen's soup base is proud be named "the King of White Soup".
Established in 2001.
Ajisen Ramen was founded in 1968 in Kumamoto, Japan by Mr Takaharu Shigemitsu. In 1997, Katsuaki Shigemitsu took over as the president of Ajisen ramen after Mr Takaharu Shigemitsu passed away. In 1996 Ajisen Ramen expanded internationally. Today, Ajisen Ramen totals over 750 branches all over the world, namely Japan, China, Thailand, Singapore, Indonesia, Korea, Philippines, Australia, Canada and the U.S.A.
Ajisen Ramen specializes ramen in tonkotsu soup, which is pork bone soup. It has lots of collagen in the soup which is good for health and prevents aging. Our noodle is made from wheat flour and cooked to al dente. With the addition of Senmiyu (our secret recipe), a rich brown sauce that accompanies the Tonkotsu soup, a bowl of ajisen ramen is tasty, delicious and satisfying.