Our passion to serve authentic ramen led us on a month-long ramen mission to Kyushu Island in Japan. In Fukuoka we discovered a unique way of serving chasyu in round, melt in your mouth slices – this became inspiration for the Butamaru name.

Our 16-hour tonkotsu broth was inspired by the many variations of Hakata-style ramen that we sampled.

We learned the art of making noodles from Master Artisan Sugimura-san of Menko noodle company in Oita who had 40 years of experience and supplies ramen noodles to shops all over Japan.