11/09/2026
SAVE THE DATE! π₯ Fri 30 & Sat 31/10 π Master Tomoharu Fujioka Takes Over The Kitchen At Zuru Zuru Ramen to celebrate 160 years of friendship between Japan π―π΅ and Belgium π§πͺ 160th anniversary between Japan and Belgium.
Master Tomoharu is no ordinary chef, heβs a flavour innovator blending traditional ramen with French techniques and molecular gastronomy.
His journey began in the corporate world at Marubeni, but his heart always belonged to ramen. As a true βAjitama freakβ (obsessed with marinated eggs), he documented 600+ Tokyo ramen bars before dedicating himself to his culinary dream in 2022.
He opened RaMen TOMO TOKYO (2023), where his Duck and Cassis Ajitama Shoyu Ramen became a national TV sensation, followed by RaMen TOMOHARU Rotterdam (2025), his first international venture.
βThis is our first European collab. Nickβs kitchen and my miso bowls are truly distinctβguests discover two traditions, not versions of the same idea. Thatβs how a Japan-Belgium celebration should taste.β β Chef Tomoharu Fujioka
π THREE SIGNATURE BOWLS
π― KYOTO MISO RAMEN
Light, sweet white Kyoto miso broth infused in chicken-pork base, with slow-braised chashu. A refined style rarely tasted in Europe.
π± VEGAN MISO RAMEN
Fully plant-based, creamy miso tare & soy milk with braised aubergine & mushroomsβso rich youβll forget thereβs no meat!
π SHIO RAMEN
Clear, salty white soy sauce tare. Pure craftsmanship: broth, noodles, and chashu speak for themselves.
Embassy of Japan in Belgium Embassy of Belgium in Tokyo
#γγ³γ #γ©γΌγ‘γ³
