Tom (right) and Stan are ready to provide an authentic Japanese ramen experience for local customers.
MOST people would consider foreign food an occasional treat rather than a daily meal like the perennial local favourites of kolo mee or laksa.
At the mere mention of Japanese food, there is a tendency to conjure up a mental image of an expensive and luxurious culinary experience that could only be enjoyed once in a while, usually in celebration of some special days.
Two young Japanese men are aiming to change that perception here in Kuching as they set out to prove it’s actually possible to enjoy authentic Japanese food, specifically Japanese ramen, at affordable prices.
The name Rising Ramen (a Japanese food outlet) is catching on among the food-loving crowd in the state capital but few know who are the people behind it.
An opportunity arose for thesundaypost to have a chat with the two youths – Tom Morioka and Stan Egawa – after they recently concluded a trial pre-opening selling period for their Osaka-style ramen or noodles in pork bone broth.
The best noodles are used to match the delicious broth.
According to Stan, who oversees the menu development, it all started when they both saw potential in the ramen business overseas.
“We have been overseas a long time before we met each other in Brisbane back in 2011. We are always shocked by the quality and taste of what was claimed to be Japanese ramen in many places. They were nothing near the real thing.
“Despite our different characteristics and having no common interests initially, we found out we are keen in business and food. That was when we knew we must let people know the authentic taste of Japanese ramen,” the 27-year-old said.
They have done their research and development in Brisbane as they tried getting people to taste their food and decided what kind of flavour was in demand.
“Besides wanting people to have a taste of the real deal, we also want people to know Japanese food can be enjoyed at affordable prices,” he added.
It was most likely a natural progression for 30-year-old chef Tom to start a food business. After all, his father had been operating a restaurant in Japan for many years before their move to Kuching seven years ago.
“My father’s business had left an impression on me. I worked in the restaurant since I was 15. I helped manage the restaurant bar too. It was then I dreamed of opening my own food business someday.
“I was never trained as a chef professionally. What I know, I learned through personal experience,” he said.
The signature ramen dish prepared at Rising Ramen.
Real ramen is a meal and a form of art in itself – unlike instant noodles. Its style usually varies with the different regions in Japan as well as with the person cooking it. A bowl of ramen can be different from another in terms of broth, noodle texture, colours, toppings and other factors.
The ramen served at Rising Ramen is a simple yet delicious delight, usually served with chashu (sliced pork), wood-ear mushroom and spring onions with an optional half-boiled egg.
Tom believed the “perfect bowl” of ramen was more than just its contents.
“When I make the broth, I put my whole heart into it. I always think of it as the best broth there is for our customers. Our ramen is special because it embodies our samurai spirit. Recipe and process are important but so are the customers.
“We are working along the corporate policy of kansha which means gratitude. In our case, gratitude to our customers so we aim to prepare the best experience for them,” he explained.
Stan, who came to Kuching last year, echoed his business partner’s sentiment on giving customers a good culinary experience with their food.
He said before starting to serve, they usually tried making one bowl for taste. Once they liked how it turned out, they started serving. This was to ensure everything was consistent as they put their customers first.
“Anyone can make ramen but the key is giving a good experience which is why we are always mindful about consistency.
“To me, the “perfect bowl” of ramen is when it makes customers happy. When customers can smile after eating a bowl of ramen, even if that is on the worst day of their lives, that’s what I call the “perfect bowl” of ramen.
“We use the best local ingredients. We have been testing out a few local noodle manufacturers to determine the best noodles to match our broth,” he explained.
A spicy variation of ramen known as Aka (red) ramen.
Even though they have yet to operate officially as an eatery, their ramen has received tremendously good response from those who had the opportunity to try them.
The response very much encouraged Tom and Stan, now in the process of looking for a suitable location to start their business.
Stan was surprised by the number of customers during the trial pre-opening selling period, saying he did not expect the turnout.
“There were quite a number of repeat customers too who came not only for our ramen but also to try the other different items we rolled out during the trial period, including the spicy version of our ramen and chashu rice.
“Most of them came via word of mouth and also after seeing our postings on Facebook. The feedback has been quite good, even though we asked for negative feedback to further improve ourselves.
“There have been no major complaints about the taste but some negative feedback about slow service. That is expected as we are not in full operation yet,” he pointed out.
With most things looking up to starting a shop of their own, Stan still has his worry about getting the right workers.
“I think our major problem now is getting workers who can fit in with our working culture. We are a Japanese operation where things are very fast-paced. There is no time to idle. We want our staff to be always on the alert for any signs from customers and be ready to provide assistance immediately.
“It’s very important to give that kind of service as part of an authentic Japanese food experience. So far, the staff helping us are doing fine but if we are to open up a shop, we need more people who value good service as much as we do,” he noted.
“The ultimate goal is to spread to the world outside Japan that authentic Japanese food is not always a luxurious cuisine,” he said.
“We want the world to know what real Japanese food is. We want our customers to be happy. Our true meaning of success is to have happy customers.
“We are also looking forward to franchising our business someday so that we can achieve our goal,” he said.
To keep abreast of updates from Rising Ramen, search for the official page on Facebook.