Ayame Restaurant in Ombak KLCC offers ramen and ‘donburi’ that will feed your soul

In the heart of Kuala Lumpur's KLCC, a new ramen joint named Ramen Ayame has opened its doors. The brainchild of Japanese chef Chihiro Miyazaki, the restaurant offers a unique take on the beloved Japanese noodle dish, tailored specifically for Malaysian palates. Ramen Ayame, located in Ombak KLCC, draws inspiration from Japan's regional styles of ramen, aiming to introduce its distinct flavours to the local market.

The ramen here is crafted with care, using a five-hour chicken broth base that Miyazaki perfected over two years. The menu features six different ramen varieties, each catering to different moods and preferences. The Shiro, a signature ramen, is known for its creamy, high heat emulsified broth that boasts a rich, smooth flavor. The Gyu ramen showcases a rich beef tendon miso broth sweetened with sautéed onions and bean sprouts, while the Hakata offers a lighter, aromatic option with anchovy sauce and lemon.

In addition to their signature ramen, Ramen Ayame also serves donburi, a bowl of rice topped with various ingredients. The donburi menu includes three options: Hana (Tender Roast Beef Bowl), Umi (Seafood Tartare Bowl), and Beni (Rare Centre Salmon Katsu). Each donburi features three ingredient choices, all cooked with Japanese Akitakomachi rice, which is known for its desirable stickiness.

Ramen Ayame takes great care to ensure their dishes are suitable for Muslims, abstaining from alcohol and mirin in their cooking. The restaurant even presents its menu in three languages: English, Japanese, and Malay. The ramen is served piping hot, encouraging diners to slurp the broth quickly before it cools down, before adding their chosen toppings.

Whether it's the Sapporo-style Kani ramen with a miso base and whole flower crab, or the Roast Beef Bowl with tender roast beef slices, each bowl offers a unique and flavorful experience that draws you in, chapter by tantalizing chapter.