Business Overview
Central Kitchen
As one of casual-dining restaurant chain operators and a top-ten restaurant group in China in 2019, Ajisen (China) Holdings Ltd. had an early start in building central kitchens. Up to now, Ajisen has built four central kitchen production bases in Shanghai, Chengdu, Dongguan and Tianjin, with a total area of 66,000 square metres and a total investment of approximately US$100 million. The four bases cover Eastern, Northern, Southern and Central China, they can support the production, logistics, central kitchen operations and education & training for the group. Their full operational capacities can potentially support up to 1,800 restaurants nationwide.
The modern food and beverage processing technology is supported by cold chain production, distribution technology and specialisation, intelligence and refinement with the central kitchen as the core. All products are standardised finished products including noodles, seasonings such as onions and garlic. The production process is not only more efficient and products more consistent in taste, but the unified procurement, processing and logistics distribution of raw materials also ensures better food safety and nutrition, ultimately guaranteeing the consistent taste and quality of each bowl of Ajisen ramen.
While constantly improving its management and providing the freshest and tastiest products with consistent quality, Ajisen central kitchen also pays attention to energy conservation and environmental protection, actively practising its corporate social responsibility. In terms of protein, fat, and calcium content in bone broth, there is no fundamental difference between the central kitchen and the traditional processes. However, the comprehensive energy consumption of producing pork bone broth in the central kitchen is only 34% - 45% of the traditional method, which is a significant energy saving.
The Ajisen central kitchen model has been unanimously recognised by authoritative experts in the industry, who believe that central kitchen production can effectively control quality, food safety and improve efficiency, while maintaining consistency and stability in restaurant production. The development of a central kitchen model for restaurant chains can effectively improve the comprehensive utilisation of resources and environmental protection standards in the restaurant industry, as well as fundamentally protect food safety in the restaurant industry. This model will be the inevitable direction for the future development of the F&B industry.
Packing Products
Ajisen group (Hong Kong) will keep developing a wide range of products, and we believe that there will be more varieties of products for customers to choose from in the near future.
Ajisen packaged dumplings are made with fresh pork and cabbages. The skins are thin and crispy while filled with a generous amount of meat. Enjoy the deliciousness in no time.
Enjoy the same taste of the ramen shop in the comfort of your own home with a pork bone broth and homemade ramen. Al dente ramen can be paired with Ajisen homemade chilli oil for an aromatic and spicy experience.
Ajisen Ramen is made with the in-house recipe - the long, chewy and silky-smooth-slippery texture, which is what the brand is most proud of. Enjoy the same taste of the ramen shop in the comfort of your own home with golden chicken broth.
Ajisen Ramen is made with the in-house recipe - the long, chewy and silky-smooth-slippery texture, which is what the brand is most proud of. Enjoy the same taste of the ramen shop in the comfort of your own home with pork bone broth.
Five-serving ramen is made with the in-house recipe - the long, chewy and silky-smooth-slippery texture, which is what the brand is most proud of. Enjoy the same taste of the ramen shop in the comfort of your own home with the freedom to mix and match your favourite ingredients.
Ajisen's homemade chilli oil is cooked through multi-step processes over 9 hours. It pairs well with different foods and brings an aromatic and spicy experience.
Restaurants
Ajisen founder Mr. Shigemitsu started the first 8-seat ramen restaurant in Kumamoto Prefecture, Kyushu, Japan back in 1968. With the wish to share this rich and delicious “Tonkotsu soup (pork broth) ramen” with thousands of people, he named it "Ajisen Ramen". Over the past 50 years, more than 1,200 shops have been opened worldwide.
Pork Bone Broth Soup
Pork Bone Soup: made by boiling a substantial amount of cylinder bones, fan bones and tri-wishbone selected by the Japanese central kitchen.
Noodle Feature
Kumamoto Ramen
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"Konjiki Hototogisu", awarded Michelin One Star in Tokyo 5 consecutive years , was founded in 2006 in Tokyo by Mr. Atsushi Yamamoto. Its signature "Golden Soup" is made with a unique blend of Hamaguri clams and pork broth to all privileged customers.
Golden Clam Soup
The signature triple soup made with a unique blend of Hamaguri clams, pork broth, and fish.
Noodle Features
7 types of Japanese flours are delivered fresh daily. The Hokkaido "春よ恋" flour provides a rich wheat flavour and a chewy texture.
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Another masterpiece by Mr. Atsuyuki Yamamoto, the newly launched "Oyster Golden Soup" is made with dozens of pounds of fresh oysters everyday, slow-cooked at low temperature for several hours. The oyster sauce and refined oyster oil are freshly homemade to enhance the flavour and texture of the ramen.
Oyster Soup
Unique blend of substantial oysters, fish soup, golden clear soup.
Noodle Feature
7 types of Japanese flours are delivered fresh daily. The Hokkaido "春よ恋" flour provides a rich wheat flavour and a chewy texture.
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Named after the legendary samurai, Miyamoto Musashi, who was famed for his distinctive "double sword style", Menya Musashi created the first generation of double soups in Tokyo, with fish and pork bones, and was voted as one of the four kings of ramen by TBS. With “Originality” as its motto, Menya Musashi has developed over 140 different flavours of ramen that can be adapted to suit the locality of the store but all with the same unique style since its opening.
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Homemade Japanese Ramen and Homemade Textured Thick Ramen.
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Kanzan Bone Soup
A selection of pork bones, pork skin, chicken feet and a variety of vegetables are used to make the 6 degree thick soup.
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Bukotsu Souden Bone Soup and Chicken Soup
Made with real chicken, chicken racks, legs and wings, simmered for 10 hours.
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Kodou Bone Soup
A 6-degree soup simmered with pork bones and chicken feet, served with homemade tora tail sausage with a variety of spices and pork.
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Bukotsu Thick Soup
A substantial amount of pork bones, pork spine, chicken feet simmered for over 10 hours to make 11 degrees super thick pork bone soup.
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Gorindo Double Soup
Made with pork bones and fish broth (double soup), by adding dried Katsuo Boshi and homemade duck oil to enhance the flavor.
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Domon, Kitakata ramen and Hakata ramen are listed as one of the 3 great ramen. Ramen featuring miso. The first store in Hong Kong was opened in 1996 and was one of the first Japanese ramen restaurants to enter Hong Kong.
Miso Tonkotsu Soup
Rich pork bone soup base with a special miso flavour.
Noodle Feature
Thick curved yellow noodles (with eggs).
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After many years of evolution, Sandaime has inherited our approach to food, adhering to the variation of three generations. We retain the process of origin, experience and sublimation, and present the best moments with fresh use, preparation and service. We offer a variety of Japanese sake and cuisine combinations for our customers to try a bite of delicacy.
Sandaime Bone Soup
Daily made pork bone soup with fresh ingredients.
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The production process of signature tea is supervised by the group, from tea selection, frying and blending, to bring the customers the finest tea with delicate aroma and exquisite taste. The four main teas are "Jasmine Green Bud", "Four Seasons Spring", "Da Hong Pao", and "White Peach Oolong". In addition to the pure tea series, there are also fresh fruit tea, milk tea, milkshake, etc. to choose from, so the foodies can sip the tea while enjoying the various delicacies available at Izakaya.
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Wakayama is a new Japanese Café concept which combines all day menu with varies of handcrafted drinks including Siphon coffee and Fresh Fruit Tea. We offer varies of Japanese meal set ("Teishoku") and selected UCC premium coffee for you to enjoy in a relaxing and stylish dining environment. With our selected Japanese ingredients, our Teishoku always comes in an assortment of at least 5 dishes, includes variety of choices and a well balance of diet. We also offer noodles selections such as Japanese Style Pasta, Tempura with Macha Soba and Home-made Tonkotsu and Chicken Soup Ramen.
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Tokyo Shokudo is a new Japanese Café concept which combines all day menu with varies of handcrafted drinks. We offer varies of Japanese meal set ("Teishoku") and selected UCC premium coffee for you to enjoy in a relaxing and stylish dining environment. With our selected Japanese ingredients, our Teishoku always comes in an assortment of at least 5 dishes, includes variety of choices and a well balance of diet. We also offer noodles selections such as Japanese Style Pasta, Tempura with Macha Soba and Home-made Tonkotsu and Chicken Soup Ramen.
