I had the pleasure of sitting down with Miguel, who’s co-owner at Oyasumi Ramen, one of the hottest shops for ramen in Manila. Oyasumi Ramen boasts a diverse menu, even offering a Filipino fusion ramen with chicharon!
With Co-Owner Miguel
I asked Miguel about what prompted him and his brother Martin to open a ramen shop.
Why “Oyasumi Ramen”? What’s behind the name?
Miguel: “Oyasumi” has a nice ring to it. It’s pleasant sounding and easy to pronounce. Also, since the word translates as “break time”, we thought this name would help create a laid-back restaurant vibe. We chose decor and a layout that’s meant to be relaxing.
What made you both decide to open a ramen shop?
It was a passion project for us brothers. Our parents were already in the food business and we wanted to do something on our own. Ramen made sense, as we both love it!
Note: Both have culinary backgrounds – Miguel studied French cuisine in France and Martin specifically learned how to make ramen in Japan.
One of Oyasmi’s Master Chefs
What do you love about ramen?
Miguel: Ramen is so easy to eat, whether during breakfast, break time, or dinner. It’s simply satisfying. Noodles and hot soup are just a great combination.
Why choose Ie-Kei Style as your signature ramen?
Miguel: My brother Martin was searching for a ramen school while he was in Tokyo. There just happened to be an Ie-Kei style ramen school nearby and he decided to enroll. I also feel like Ie-kei is something you can eat every day and not get bored of. It’s a well-balanced ramen.
Note: Ie-kei is a very specific style of ramen from Yokohama that’s a blend of soy sauce and pork bone (tonkotsu). Oyasumi Ramen does this dish delicious justice!
Oyasmi’s Ie-Kei Ramen: P350
Filipino Fusion Ramen – with Chicharon!
One ramen dish on their menu really stands out. Their “La Paz” ramen borrows from the Filipino soup dish of the same name and uniquely features chicharon (deep-fried pork rinds), fried onion and garlic toppings.
The “La Paz”: P370
It’s a wonderful blend of the 2 cultures. Equally important, a splash of calamansi fruit provides a pleasant citrus accent not normally found in Japanese ramen. Yet this dish is still familiarly ramen, whether the soy sauce presence or the negi toppings.
Oyasumi Ramen is Serious Ramen
The brothers take their craft seriously. When it’s rainy outside (and more humid), they make sure to cut down water content in their homemade noodles. They also import quality ingredients directly from Japan, including the soy sauce for their seasoning (tare).
Oyasmi’s Abura Soba
What’s furthermore awesome about Oyasumi Ramen is the brothers willingness to try new things, whether abura soba or spinach flavored noodles, or limited time offerings like shio butter ramen. They’ve set a new standard for ramen in Manila.