Hokkaido Ramen Santouka opens Quezon branch
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Hokkaido Ramen Santouka, which arrived in the Philippines in 2013, has opened its 11th branch, in Up Town Center in Quezon City.
Launching in Japan in 1986, the brand is known for its meticulous preparation of its tonkotsu broth, a tradition if follows in the Philippines. Hokkaido Ramen Santouka Manila president Annaliza Lim says all its branches have a full kitchen that takes up about 40 per cent of the store’s space.
“We make all our broths in house at every branch to ensure freshness. A Japanese chef goes to our different branches to check the tonkotsu broth to make sure the quality is at par,” says Lim.
All ingredients are imported from Japan, with the soup being cooked for 20 hours daily.
Questions & Answers
Q.What is Hokkaido Ramen Santouka known for preparing meticulously?
What is Hokkaido Ramen Santouka known for preparing meticulously?
The brand is known for its meticulous preparation of its tonkotsu broth. This tradition is followed in all its branches, including the new Quezon City location.
Q.How does Hokkaido Ramen Santouka ensure the quality of its broth across its branches?
How does Hokkaido Ramen Santouka ensure the quality of its broth across its branches?
A Japanese chef visits the different branches to check the tonkotsu broth, ensuring its quality is consistent. All broths are made in-house at every location.
Q.How long is the soup cooked daily and where do the ingredients come from?
How long is the soup cooked daily and where do the ingredients come from?
The soup is cooked for 20 hours daily. All ingredients used in the preparation of the ramen are imported directly from Japan.
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