Let's dive into the fascinating story of Haru-Haru Ramen, a culinary journey that began with a popular mentaiko mayo katsu stall and has now expanded into the world of chicken ramen. This is a tale of a dedicated chef, Haruyama Yuki, and his quest to bring authentic Japanese flavors to the streets of Singapore.
The Spark of Inspiration
When we first met Haruyama, he was making waves with his unique mentaiko mayo katsu creation, drawing crowds to his food court stall. But this talented chef had bigger dreams. He wanted to explore other Japanese culinary concepts, and the opportunity presented itself when a neighboring unit became vacant.
Izakaya-Style Ramen: A Comforting Dish
Haruyama's ramen journey began in an izakaya, a casual Japanese dining and drinking establishment. Here, he crafted a comforting ramen dish to satisfy customers' cravings for something warm and filling after a night of drinking. The recipe evolved on the job, utilizing leftover ingredients and bones to create a light yet flavorful broth. This dish became so popular that Haruyama realized it could stand on its own.
Refining the Craft
For Haru-Haru Ramen, Haruyama took his recipe to the next level. Instead of relying on trimmings, he now uses chicken parts rich in natural collagen, simmering them with vegetables for over eight hours to create a creamy, full-bodied chicken broth. This attention to detail sets Haru-Haru Ramen apart and showcases Haruyama's dedication to his craft.
Navigating the Competitive Ramen Scene
Haruyama is well aware that the ramen scene in Singapore is crowded and competitive. Unlike his mentaiko mayo katsu stall, which was a response to poor-quality offerings, Haru-Haru Ramen aims to provide an affordable and accessible option. By avoiding pork and lard, Haruyama ensures his ramen is inclusive and appeals to a wider audience.
Rapid Expansion and a New Focus
Encouraged by the success of his Bras Basah stall, Haruyama and his partners quickly opened a second outlet in Ang Mo Kio. The Ang Mo Kio branch offers a hybrid menu, with ramen taking center stage. Haruyama believes that ramen has a stronger appeal in the heartlands, attracting both younger and older customers. This rapid expansion has turned Haru-Haru into a three-stall operation, a testament to Haruyama's hard work and dedication.
Future Plans and a Possible Fish-Based Concept
While Haru-Haru is currently focused on stabilizing its katsu and ramen businesses, Haruyama hasn't ruled out further experimentation. He teases the possibility of a fish-based concept, drawing on his earlier career as the general manager and head chef at Sabar, an Osaka-based mackerel restaurant chain. This potential venture showcases Haruyama's commitment to exploring diverse Japanese culinary traditions.
The Menu: A Chicken-Based Broth with Varied Flavors
Haru-Haru Ramen's menu revolves around a single chicken-based broth, offered in three variations: shoyu, miso, and a spicy version. Each bowl is topped with slices of chicken chashu, made from either sous vide chicken breast or leg, and flame-seared for added flavor. Prices start from a very affordable $8.90 for a basic bowl of Shoyu Ramen. The menu also includes a dry noodle dish, Tori Mazesoba, served with an onsen egg and a side of the signature chicken broth.
A Personal Reflection
What makes this story particularly fascinating is the personal motivation behind Haruyama's expansion. With his five-year-old son starting kindergarten, Haruyama felt the need to work harder and provide for his family. This is a reminder that behind every successful business, there are often personal stories of dedication and sacrifice.
In my opinion, Haru-Haru Ramen is more than just a ramen stall. It's a testament to the power of culinary passion and the impact it can have on a community. Haruyama's journey showcases the potential for growth and innovation within the food industry, and I look forward to seeing what new concepts he brings to the table in the future.
