Yushoken adds donburi sets to widen dining options

Ramen Yushoken has launched its new Chibi Yudon Sets at its Molito, Alabang branch on Wednesday, adding donburi rice bowls, desserts and children’s meals aimed at diners who may not want ramen while dining with family and friends.

The new menu includes four donburi options: Kakuni Don, Titan Don, Ebi Tendon, and Beef Curry, alongside Japanese-inspired desserts such as Sesame Panna Cotta, Yuzu Tiramisu, and Yaki Imo Mochi. The offerings are available at Yushoken’s original Alabang location.

“The ramen bar format may not always be accommodating people who are coming with the people who are obsessed and really want our dishes,” Nippon Hasha, Inc. President and Chief Executive Officer Ryan K. Cruz said during the launch.

“It’s an extra third or fourth seat on the table where we want to create something for someone with the companions who love that obsession, so to speak,” he added.

Mr. Cruz said the new offerings draw from dishes already served across Nippon Hasha’s portfolio, which includes Mendokoro Ramenba, Marudori, Kazunori, Kazu Cafe,
“A lot of these dishes are part of our competencies and the things that we are good at,” he said.

“We’ve gotten to know over the years what people like and what we will be able to execute and deliver.”

He noted that the company deliberately kept the expansion focused rather than significantly increasing the menu size.

“It’s coming up with dishes that we think that people would love and we know that people tend to gravitate towards too,” Mr. Cruz said. “And dishes that we know that we can execute well as we’ve been doing this in other restaurants as well.”

Founded in 2012, Ramen Yushoken built its reputation on a concentrated menu of ramen, tsukemen, and maze soba developed in partnership with Japanese ramen masters Koji Tashiro and the late Kazuo Yamagishi, widely known as the “Ramen God.” The restaurant’s name translates to “House of Ramen Champions.”

While Nippon Hasha has no immediate plans to expand its existing brands, Mr. Cruz said it continues to develop new concepts.

“We’re always working on something,” he said. “The concept that we’re currently working on is still in its infancy. So, it’s a bit premature to talk about it because I don’t even know what the final form will really look like.”

Asked what has enabled the company to remain relevant for more than a decade in the highly competitive restaurant industry, Mr. Cruz pointed to its strong culinary foundation and commitment to continuous improvement.

“The need and the desire to constantly improve is something that I would say sets us apart from everyone else,” he said.

“When there’s a customer complaint, I will call them up to apologize. I will look into every single incident that happens. We’re always looking for ways to improve our business.”

He added that the company has continuously refined its products over the years rather than relying solely on its reputation.

“When I see the photos of our bowls 15 years ago, I already know just by looking at the photo that it was maybe 70% of what we’re serving now,” Mr. Cruz said. “We’ve improved it so much since then.” — Kaizzer Angela Marie V. Manuba