About
Takano Ramen

Takano Ramen is originally run by a husband and wife team in Tokyo and with reputation of 15 years and more, Takano has deep-rooted Japanese authenticity. Amongst its numerous accolades included Le Guide Michelin- Tokyo recommended restaurant for 4 consecutive years, Japan Ramen Award by Tabelog and Tokyo’s Top 10 Ramen by Ramen Walker. At Takano Hong Kong, we insist home-made. Absolutely everything is made in our premises and we do not use any preservatives. Takano’s classic recipe provides Hong Kong with highly crafted, genuine shoya ramen rarely found outside of Japan. Perfection comes from our special blend of Chinese-style buckwheat ramen, clear yet strong broth and toppings. We use 4 different kinds of Japanese specialist flour for our in-house made noodles and our noodles are aged overnight to preserve the chewiness and firmness in the texture. It's also known for its incomparable ability in soaking up the soup. Our clear, full-flavored soup is made with combination of fresh local chicken and sweet niboshi slow boiled daily for no less than 5-hour. Aside from the main showstopper Takano Soya Sauce Ramen, at Takano Hong Kong we expand our menu to the next level with variations ranging from signature Takano Dan Dan Ramen to Aguni Island Salt Ramen to Chasu and Duck Tsukemen. Each bowl of our ramen is a labor of love. We invite you to discover the flavors of true Tokyo-style ramen in our serene space elevated with a team of passionate people.