About Us
Handcrafted
From Flour to Finish
We are the only ramen kitchen in Mallorca that makes its own noodles; using fresh local flour and precision machines from Japan. The dough is hand-fed, the portions hand-collected, and the process never rushed. Our starters? Also made in-house, daily. It’s a quiet kind of craftsmanship, but one you’ll taste in every bite.
The Soul Behind the Broth
Lessons from Tokyo, served in Palma
We didn’t stumble into ramen. We chased it, all the way to Japan. From the backstreets of Tokyo to quiet countryside kitchens, we watched, tasted, and learned. What we brought back wasn’t just inspiration; it was a quiet commitment to doing things right.
In Mallorca, we make our broths the slow way. Hours of simmering. Starters crafted in-house. Gyozas folded daily, with dough made from local flour. Everything fresh. No fluff. No shortcuts. It’s not trendy; it’s just better that way!
This isn’t fusion. It’s dedication. And yes, we’re still obsessed.
No Shortcuts, Just Soul
Homemade Ramen Born from Obsession
Other shops simmer. Some even take their time. But we’re the only ramen kitchen in Mallorca making everything from scratch; including our noodles, rolled and cut in-house with fresh local flour.
It’s not the easy way. It’s the only way we trust!
Our broths take up to 72 hours. Each tare is blended by hand. Every drop of oil is infused slowly, deliberately. And when it comes to starters; every single one, from our croquettes to our kimchi to the gyozas; is made in-house, daily, using fresh local produce. Nothing pre-made. Nothing reheated. Nothing we wouldn’t eat ourselves.
Yes, we use Japanese machines. But not to cut corners, to refine them. Because even the most delicate dough or hand-folded roll benefits from precision. And even the most comforting dish deserves a little obsession.
This isn’t about flash. It’s about depth. It’s about flavour that lingers, and the kind of work most people never see; but always taste.
We’ve built something rare here, and as we quietly begin to imagine what franchising could look like, we’re clear on one thing: if it doesn’t honour the craft, we won’t do it.
You don’t replicate this by scaling. You do it by caring.
