Following collaborations with Ryuichi Ueno (Tokyo Ramen of the Year) and Tadashi Yamada (Ramen Me, Porto), we welcome Tomoharu Fujioka, the chef behind Ramen Tomoharu Rotterdam and RaMen TOMO TOKYO, for an exclusive two-day kitchen takeover. The event is part of Japan-Belgium 1866-2026, commemorating 160 years of friendship between Japan and Belgium.
Tomoharu combines traditional ramen with French techniques and molecular gastronomy. He first built a career at Marubeni, documented more than 600 ramen bars in Tokyo, and has dedicated himself entirely to ramen since 2022.
Three signature bowls
Kyoto Miso Ramen: a light, sweet, and smooth miso broth based on white Kyoto miso, simmered in a homemade chicken and pork broth, with slow-cooked chashu.
Vegan Miso Ramen: a complete plant-based recipe with miso taré, soy milk, and a vegetable-based paitan taré, with braised eggplant and mushrooms.
Shio Ramen: a clear, light bowl with a white soy sauce-based taré (shiro-shoyu), in which the broth, noodles, and chashu speak for themselves.
Practical
Friday, October 30 and Saturday, October 31, 2026.
Lunch: 12:00-15:00
Dinner: 18:00-22:00
