Thank you for coming today.
My name is MASA. I am a chef of Ebimaru ramen.
Our shop is a ramen shop with the theme of [French x ramen fusion].
Born and raised in Hida Takayama, moved to Tokyo at the age of 17 and learned the basics of French at French restaurant “Chez Inno” located at Kyobashi Tokyo.
I wanted everyone to enjoy French cuisine casually and started to make ramen here.
This lobster, known as a high-quality and expensive food in Japan.
I made a contract to buy a 5 ton of lobster for a year to use Therefore, the purchase price can be suppressed and we can deliver it to everyone at a reasonable price.
I have no ramen training.
I think the ramen I make has pros and cons.
However, I think my mission is to deliver delicious food to everyone.
I'm sorry if it doesn't suit your taste...
But I make it with all my heart.
Your smile will become vital!
I hope you can go home with a smile.
The latest information on the store is posted on SNS!
Double soup with Bisque made with Canadian lobster, brandy, vegetable, herbs and spices cooked in traditional French cooking way and Baitan soup (white broth made with chicken bone) made wirh a whole chicken and legs. It’s been blended carefully for the best mix. We continuously search for the best so that something tastes different at your next visit. Thank you for your understanding. Whatever the changes we make, it always be “lobster ramen.”
Thick noodles made from finely selected 100% wheat from all over Japan. This thickness were chosen as it mix well with soup and gives a sense of filling and fullness. Again, we always search for the best so that this could change as well. Thank you for your understanding.
When we first opened, it wasn’t part of the dish but it’s been added on customer’s request. Local pork’s shoulder roast cooked in slow heat and sous vide for six hours. It’s been cooked thoroughly to the core.
Please enjoy changing flavor with 1.Homemade chili oil 2.Original curry spice 3.Sour cream. Be careful not to put too much of 1.Homemade chili oil 2.Original curry spice! You can put 3.Sour cream in soup or eat as is, just enjoy the way you like.
If you still have some space in your stomach, please try your left over soup as risotto. We will provide “white rice”,”egg yolk”, “shrimp” in a very hot bowl. Pour your soup in and put shredded cheese. This dish is very popular.
Mino-pottery from Gifu prefecture where the owner is from.Custom-ordered.