Officially opening 5 August in Damansara Perdana, Jinrui Ramen marks the Malaysian debut of one of Osaka’s most influential modern ramen brands.
Built on lightly briny clam stock infused in chicken shoyu broth, fragrantly marine with scallop oil, Jinrui’s ramen is meticulously made. Even the water for the broth is refined with a Japanese North Water filtration system to recreate the chemistry of pristine mountain spring water.
Noodles are crafted on site, rippled with a medium-thick, full-bodied chew, fusing Japanese wheat flour with Malaysian wholemeal, enriched with fresh eggs for a balance of substance and suppleness.
True to founder Takahiro Matsumura’s tenet of bringing people together through ramen, Jinrui Ramen is pork-free in Malaysia, with wholesome skinless chicken chashu, ajitama eggs marinated in halal-certified Japanese Yokoi vinegar and Malaysian soy sauce, and red radish sprouts.
