Ja­panese ra­men mas­ter vis­its Shangri-La Ho­tel, Bei­jing

Global Times – Metro Beijing - - ENTERPRISE -

Ja­panese ra­men mas­ter Masayuki Sy­ou­jima vis­its the Shangri-La Ho­tel, Bei­jing’s Ja­panese restau­rant Nishimura from Novem­ber 2 to 11 to present four kinds of au­then­tic ra­men for noo­dle lovers in Bei­jing.

Ra­men is an in­te­gral part of Ja­panese food cul­ture. Au­then­tic Ja­panese ra­men is di­vided into three main styles based on their cook­ing method and fla­vor. One of the best known is Fukuoka Hakata ra­men, fa­mous for its rich, unc­tu­ous stewed pork bone-based broth. Guests spec­ify how hard or soft their or­dered ra­men will be cooked and can also ask for ex­tra noo­dles to soak up the re­main­ing broth.

Hail­ing from Fukuoka Pre­fec­ture on Ja­pan’s Kyushu Is­land, Chef Sy­ou­jima has honed his ra­men ex­per­tise through years of ex­pe­ri­ence and is proud to show­case four of his spe­cialty types of ra­men – Lob­ster Ra­men, Spicy Red Beef Ra­men, Oyster Cream Ra­men and Lamb Herb Ra­men – for ShangriLa guests to sa­vor the ex­pe­ri­ence of au­then­tic ra­men.

In­cor­po­rat­ing the five el­e­ments of wood, stone, glass, wa­ter and metal, Nishimura’s de­sign re­volves around the prin­ci­ples of yin and yang – by bal­anc­ing col­ors, aro­mas, shapes and sounds. Upon en­ter­ing Nishimura, guests could leave the hus­tle and bus­tle of Bei­jing be­hind and ease into a cool, tran­quil din­ing room. Nishimura has four ad­di­tional pri­vate rooms, in­clud­ing a tra­di­tional Ja­panese tatami room and a pri­vate tep­pa­nyaki room.

Guests can sip rare hot and cold Ja­panese sake off the sake menu or en­joy the Nishimura’s sig­na­ture sake cock­tails. Chefs skil­fully slice the fresh­est sea­sonal seafood, pre­par­ing sashimi and sushi plat­ters of all kinds.

In the pri­vate tep­pa­nyaki rooms, the mas­ter chef takes cen­ter stage, pre­par­ing grilled items for cus­tomers. “As an In­te­gral part of Ja­panese cui­sine, ra­men de­liv­ers Ja­panese food essence through its taste and cook­ing method. With win­ter com­ing, we also hope a bowl of the finest ra­men would bring a sense of warmth and love to our guests,” said Sy­ou­jima.

Photo: Cour­tesy of Shangri-La Ho­tel Bei­jing

Masayuki Sy­ou­jima, a Ja­panese ra­men mas­ter brings four kinds of ra­men for noo­dle lovers in Bei­jing.

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