An Innovative Ramen Lab
We believe that combining traditional and modern cooking techniques will start a new revolution in the Ramen industry. Hence our description for the brand (An innovative Ramen Lab) We thrive to give a whole new experience to our ramen loving guests.
Chef Jaysson has eating ramen for more than 20 years. Within this 20 years time frame, he realized that compared to 20 years ago, Ramen has relatively been the same. So with his Asian and French Cuisine background, he then decided to open up a shop to explore new routes for the dish.
After 2 years of location scouting and menu developing, Jaysson has finally found a location in the beautiful city of Artesia, roughly 20 miles SouthEast of Los Angeles.
Broth, Chashu, Noodle, and Dedication.
All of our broths are made from scratch in house, in order to bring you the perfect bowl of ramen. From our 24 hour tonkotsu broth, to our daily shoyu broth or our specially crafted miso blend, we put every aspect of our knowledge and experience into making your dining experience the best it can be.
We braise our pork belly in a special blend of soy sauce and spices until it is perfectly tender and flavorful. The balance of fat and lean meat adds a luxurious texture to your meal. Enjoy our chashu in any of our ramen or try it in a rice bowl for something a little different.
Noodles are just important as the broth when enjoying a bowl of ramen. The fresh noodles in our bowls are made local By TAKARA RAMEN and delivered every morning. We cook the noodles to the exact second, yielding a noodle that holds up in the broth, while keeping its satisfying chewy texture. And remember, it’s not rude to slurp up every last one!
Our combined experience in the restaurant industry has lead us to ramen zuru. From intimate face to face customer satisfaction to five star kitchens, everything we have learned comes in to play here. At ramen zuru, we feel that everyone should be able to enjoy an exceptional meal and outstanding service. Which is why the chefs and staff make every aspect of your ramen the best it can be.
The Zuru Chef
Jaysson is experienced in both traditional Japanese and Chinese Cuisine. With over 10 years of experience in Japan Ramen and Chinese Sichuan Cuisine, Jaysson was trained in various traditional Asian cooking techniques. In 2011 he decided to attend Le Cordon Bleu Los Angeles to explore and expand his knowledge on The Value and Essense of French Cuisine. Jaysson has been traveling to various places in Asia such as China, Taiwan, Hongkong, Japan, Korea, Thailand and Singapore and worked under many Chefs. Jaysson not only inherited their ideology and value on cooking but also their love for food. Jaysson hopes his dedication will help satisfy every guest that walks into Ramen Zuru.