RAMEN NAOSUMI

Miso Ramen

Shio Ramen (Salt Broth)

Spicy Miso Ramen

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The Story Behind Ramen NAOSUMI

“I made the ramen I believe tastes best. It’s honest, balanced, and built from years of training in Hokkaido and Osaka. I truly hope you enjoy it.”

— Naoto Ishigaki, Owner-Chef, RAMEN HAYATO

RAMEN HAYATO, NAOSUMI's original home in Japan, 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.

Now joining YUU Japanese Food Hall, RAMEN HAYATO makes its American debut as NAOSUMI, bringing its decade of Michelin-recognized Osaka miso ramen across the Pacific and straight to your bowl.

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