Congratulations, QC! Ramen Yushoken opens in Quezon City

Here’s what to expect at this cult fave noodle shop

Photo courtesy of Ramen Yushoken

You’d think the ramen craze would be over a long time ago, especially in a tropical country where the heat and humidity just won’t let up… and then, there’s Ramen Yushoken and its much-anticipated arrival in Quezon City.

Opening its doors on December 1st at the intersection of Scout Albano and Panay Avenue, this marks the fourth installment of the cult-fave ramen joint. The first one is in Alabang, then Cebu, Pasig City, and soon Quezon City.

The decision to open a branch in Quezon City was a thoughtful one, as Nippon Hasha CEO Ryan Cruz explains, "Having a presence in QC has always been in our plans, but finding the right place was a long journey."

Nippon Hasha (the company behind Yushoken and another crowd-favorite Mendokoro Ramenba) shared that the meticulous site selection process at Ramen Yushoken prioritizes creating an experience for customers, which is one of the reasons why aggressive expansion isn’t their goal. Unlike other ramen joints that pursue aggressive expansion, Yushoken has taken a different route, focusing on quality over quantity. Cruz elaborates on this, highlighting the distinction between Yushoken and Mendokoro.

Photo courtesy of Ramen Yushoken

“While the broth originates from the same kitchen, the formats differ significantly. The bar format, epitomized by Mendokoro, suits bustling business districts where quick turnover is essential. Yushoken, on the other hand, caters to larger groups, emphasizing conversations and interactions.”

And Panay Avenue, with its accessibility and intriguing gentrification, became the ideal canvas for Yushoken's culinary artistry in the City of Stars.

As for Ramen Yushoken in QC, patrons can anticipate not only its signature ambiance but also exclusive dishes crafted solely for this branch. However, the specifics remain shrouded in secrecy, with Cruz teasing, "Let's just say it will be nothing like you've ever seen from us before."

According to Cruz, what sets Yushoken apart in the ramen craze that has swept the nation is its dedication to the craft and a commitment to quality — the very thing that defines Yushoken's identity.

He starts, “It's what attracted me and my partners to Japanese cuisine in the first place. In serving our customers, it's knowing there's scant value in using expensive ingredients. In trying to impress people, anyone can use caviar, foie gras, or other expensive ingredients. But perhaps Ramen is a paradox of something that looks so deceptively simple but requires so much work — commitment, technique, and dedication to the craft.”

My favorite Ebi Tonkatsu with Aji Tamago

“People are a lot more educated now, and they can tell even with something that they didn't grow up with if it's of quality or not. Just the broth in the dish alone; we use the highest quality bones and only the best ones for making pork broth. We don't use shortcuts like including the hooves, neck, and even brain, which you can tell they did if the soup is pungent,” Cruz explains, adding that the viscosity of the broth is linked to the quality, too, and they don't use thickeners such as pastes to cheat people into believing what they're actually getting.

“Every bowl we craft is labor intensive; try to notice how much busier our kitchens are. For example, for our chashu, most Ramen houses will pre-boil it and just dip it in hot water before serving, and it's obvious when they do this. We not only grill ours fresh but even moved from using a grill pan to Japanese charcoal to elevate it even more,” he points out. "For many years, we never really gave ourselves credit for the things we actually do, so I wanted to take a more active approach so that customers can appreciate our products and philosophy more."

Yushoken’s (and Mendokoro’s) succinct menu, despite the long lines, is a testament to Yushoken's focus on authenticity. Cruz notes, "Focus is important, and you can tell where it is. How they do one thing is how they do everything." Yushoken stays true to its roots, resisting the temptation to dilute its original idea with unnecessary additions.

Behind both Ramen Yushoken and Mendokoro Ramenba are the hardworking people who labor extensively to make sure each bowl of ramen is up to their standards. While their expansion may be slow to some, us foodies know it’s always worth the wait.

Ramen Yushoken

QC Branch: Panay Avenue corner Sct. Albano, South Triangle, Diliman, Quezon City

Alabang Branch: Molito Lifestyle Center, Muntinlupa City

Ortigas Branch: The Imperium at Capitol Commons, Pasig City