Japanese ramen master Masayuki Syoujima will visit the Shangri-La Hotel, Beijing’s Japanese restaurant Nishimura from 2 to 11 November 2018 to present four kinds of glorious 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 flavour.  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 they want their ramen cooked, and can also ask for extra ramen to be added 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 ramen - Lobster Ramen, Spicy Red Beef Ramen, Oyster Cream Ramen and Lamb Herb Ramen - for Shangri-La guests to savour the experience of authentic Japanese ramen.