RAMEN HAYATO is the result of a lifelong pursuit. Owner-Chef Naoto Ishigaki was born in Hokkaido and spent a decade training at ramen shops there before making his way to Osaka -- a city famed for its deep, refined dashi culture. The encounter between these two culinary worlds became the foundation of what is now one of Osaka's most celebrated ramen restaurants.
The defining characteristic of RAMEN HAYATO's miso ramen is balance. Hokkaido-style miso ramen tends to be bold and rich. But Osaka, where diners prize layered, clean-tasting broth, pushed Ishigaki to create something more nuanced. The result is a bowl of miso ramen (a ramen style originating in Sapporo, made with fermented soybean paste broth) that feels simultaneously warming and refined.
For the U.S. launch, guests can choose from the classic Hokkaido-Style Miso Ramen, a clean and soulful Salt Ramen built on kombu broth, and a U.S.-exclusive Spicy Miso Ramen developed specifically for American palates. Each bowl is made using the same commitment to craftsmanship that has earned RAMEN HAYATO a Michelin Bib Gourmand for ten consecutive years.
RAMEN HAYATO joins YUU Japanese Food Hall, bringing its decade of Michelin-recognized Osaka miso ramen to the United States for the very first time. This is a rare chance for U.S. food lovers to taste a ramen that carries both Hokkaido heritage and Osaka soul.
