The Ramen Sora, (Japan's best tasting noodle) , that we used to love in Waterfront Subic has its second branch opening on March 26, 2015 at AS Fortuna in Cebu. Cebuanos should rejoice because the best tasting legit ramen has come to conquer their tastebuds.
Ramen Sora (Sora meaning “sky”) is from Sapporo in Hokkaido, the go-to district for those who want to indulge in the best of Japanese food.
Chef Yoshi Ishise the man behind the restaurant’s best-tasting ramen explains: “Ramen is one of Japan’s staple dishes just like rice to Filipinos. We could not live without ramen. At Ramen Sora we put our heart and soul into preparing dishes because we want to make our customers happy. Isn’t happiness life’s ultimate goal?”
Chefs Yoshi, Ishise, Tomio Hakada and Nori Suzuki, have partnered with Gerry’s Grill founder Gerry Apolinario for Ramen Sora. Its first branch in the Philippines opened in Subic last December.
Born in Hokkaido in 2003, Ramen Sora Subic is only the second branch overseas after Las Vegas, Nevada USA; which hogged a 5-star rating at travel website tripadvisory.com
Taking no shortcuts, Ramen Sora uses traditional methods of preparing ramen. Its Miso base goes with only the best and the freshest ingredients. “We offer everything authentic!” adds Chef Yoshi, who is also a sushi chef and the owner-operator of Sushi Twister in Las Vegas.
Chef Yoshi along with his team of Filipino chefs and partners from Prime Pacific Grill, Inc. (PPGI), operator of Gerry’s guarantee that they will ‘transport’ Pinoys to Sapporo to enjoy the best ramen they will ever taste from Ramen Sora!
Meantime, Ramen Sora’s fitting companion Yakitori Binchotan which will soon open beside Ramen Sora enjoins guests to taste their scrumptious servings of Yakitori.
Yakitori Binchotan’s recipes were passed on to Chef Nori by his grandfather who used to prepare them for his family during special occasions.
Chef Nori opened Yakitori Binchotan in Hokkaido, where he grew up, serving dishes using his grandfather’s secret sauce, and grilled using Binchotan, a special kind of charcoal found only in Japan that brings out the taste of the skewered delight, usually chicken.
“Binchotan packs so much heat and does not emit smoke, which allows the full flavor of the food to come out. The high heat from Binchotan helps to properly sear the meat keeping it juicy on the inside,” says Apolinario.
Yakitori isn’t as simple as putting meat or vegetable on a stick and grilling them. “There is so much discipline required in preparing this dish. The smell, the aroma of skewered dishes, and ultimately the taste makes all the difference,” adds Chef Nori.
Soon to open its maiden branch along AS Fortuna in Cebu Yakitori Binchotan is set to bring life to diners’ tables with original dishes enjoyed in Hokkaido, the heart of Japan’s culinary center.
Gerry’s other brother brands are Gerry’s Grill Plus, Kusina ng Gerry's and Thai restaurant Sweet Chili. Gerry’s has recently celebrated its 18th anniversary and is soon to open in more locations this year including Aseana in Paranaque and Megamall in Pasig City.