RAMEN MASTER TOMOHARU FUJIOKA TAKES OVER THE KITCHEN AT ZURU ZURU RAMEN
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Celebrate 160 years of friendship between Japan and Belgium.
Tomoharu is no ordinary chef; he is a flavour innovator who blends traditional ramen with French techniques and molecular gastronomy.
His story didn’t begin in the kitchen, but in the corporate world, where he built a successful career at Marubeni. Yet his heart always belonged to ramen. As a true "Ajitama freak" (yes, he’s obsessed with marinated ramen eggs), he travelled across Tokyo, documenting over 600 ramen bars, and in 2022, he decided to dedicate himself entirely to his culinary dream.
Since then, he opened RaMen TOMO TOKYO (2023), where his Duck and Cassis Ajitama Shoyu Ramen became an instant hit and even featured on national TV in The World Unknown to Matsuko. In 2025, Ramen Tomoharu Rotterdam followed, his first international venture.
"This is our first collaboration in Europe. I was already familiar with Nick’s kitchen before we ever discussed working together, and what makes this so special is that our two miso bowls are truly distinct. Guests can discover two traditions rather than two versions of the same idea. That’s exactly how a Japan-Belgium celebration should taste." — Chef Tomoharu Fujioka
THREE SIGNATURE BOWLS
During this two-day event, Tomoharu will serve three iconic creations you won’t want to miss.
KYOTO MISO RAMEN
A surprisingly light, sweet, and delicate miso broth made with white Kyoto miso, slowly infused in a homemade chicken and pork broth. Finished with slow-braised chashu (pork belly). A refined regional style rarely tasted in Europe.
🌱 VEGAN MISO RAMEN
A fully plant-based recipe (not just a "meatless version" of a meat dish!). Creamy and rich in body thanks to miso tare, soy milk, and a vegetable-based "paitan" tare. With braised aubergine and mushrooms, so rich you’ll forget there’s no meat or fish.
SHIO RAMEN
A clear, light bowl with a salty tare based on white soy sauce (shiro-shoyu). Here, it’s all about pure craftsmanship: the broth, noodles, and chashu must speak for themselves. The perfect bowl to truly experience Tomoharu’s cuisine.
OPENING HOURS
LUNCH 12:00–14:00
DINNER 18:00–21:00
Tomoharu is no ordinary chef; he is a flavour innovator who blends traditional ramen with French techniques and molecular gastronomy.
His story didn’t begin in the kitchen, but in the corporate world, where he built a successful career at Marubeni. Yet his heart always belonged to ramen. As a true "Ajitama freak" (yes, he’s obsessed with marinated ramen eggs), he travelled across Tokyo, documenting over 600 ramen bars, and in 2022, he decided to dedicate himself entirely to his culinary dream.
Since then, he opened RaMen TOMO TOKYO (2023), where his Duck and Cassis Ajitama Shoyu Ramen became an instant hit and even featured on national TV in The World Unknown to Matsuko. In 2025, Ramen Tomoharu Rotterdam followed, his first international venture.
"This is our first collaboration in Europe. I was already familiar with Nick’s kitchen before we ever discussed working together, and what makes this so special is that our two miso bowls are truly distinct. Guests can discover two traditions rather than two versions of the same idea. That’s exactly how a Japan-Belgium celebration should taste." — Chef Tomoharu Fujioka
THREE SIGNATURE BOWLS
During this two-day event, Tomoharu will serve three iconic creations you won’t want to miss.
KYOTO MISO RAMEN
A surprisingly light, sweet, and delicate miso broth made with white Kyoto miso, slowly infused in a homemade chicken and pork broth. Finished with slow-braised chashu (pork belly). A refined regional style rarely tasted in Europe.
🌱 VEGAN MISO RAMEN
A fully plant-based recipe (not just a "meatless version" of a meat dish!). Creamy and rich in body thanks to miso tare, soy milk, and a vegetable-based "paitan" tare. With braised aubergine and mushrooms, so rich you’ll forget there’s no meat or fish.
SHIO RAMEN
A clear, light bowl with a salty tare based on white soy sauce (shiro-shoyu). Here, it’s all about pure craftsmanship: the broth, noodles, and chashu must speak for themselves. The perfect bowl to truly experience Tomoharu’s cuisine.
OPENING HOURS
LUNCH 12:00–14:00
DINNER 18:00–21:00
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Where is it happening?
Zuru Zuru Ramen, Kortrijksesteenweg 110, 9000 Gent, België, Gent, Belgium
Event Location & Nearby Stays:
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Host or PublisherZuru Zuru Ramen
