Former Michelin-starred ramen chef to open MORIZUMI in Taiwan on July 26

▲ Yasuji Morizumi, known as the "Ichiro Suzuki of the ramen world."

Reported and photographed by Huang Shiyuan, Taipei

Yasuji Morizumi, who once operated MIST Creative Noodle Workshop in Hong Kong and earned one Michelin star in both 2011 and 2012, went through bankruptcy before bouncing back. He has since opened three MORIZUMI Yasuji Morizumi Ramen outlets in Japan and is now bringing his brand to Taiwan. The first store will be situated at Taipei SOGO Zhongxiao Branch, with plans to officially open on July 26 and serve a daily limit of 400 bowls. Known for his resemblance to baseball star Ichiro Suzuki, he is often referred to as the "Ichiro Suzuki of the ramen world."


▲ Soy sauce ramen.


▲ Plum salt ramen.

Taiwan’s first MORIZUMI Yasuji Morizumi Ramen will primarily offer soy sauce, tsukemen (dipping ramen), and other signature flavors. Menu items include soy sauce ramen (NT$300), plum salt ramen (NT$250), spicy miso ramen (NT$280), spicy miso minced pork bowl (NT$180), and special dry noodles (NT$150).

The soy sauce broth is made by simmering chicken bones and pig trotters, then adding ingredients such as soy sauce, kelp, dried bonito, green onions, ginger, and garlic. It is cooked for six hours at a constant temperature of 97°C to achieve a slightly clear consistency. Morizumi explained that boiling everything ruins the flavor—just as you wouldn’t use 100°C water to brew tea. Additionally, the plum salt ramen broth includes dried scallops and is further enhanced with Kishu plums, yam, and shiso leaves. Diners are encouraged to break up the Kishu plum in the bowl to release its fragrant aroma.


▲ Spicy miso ramen.

As for the spicy miso ramen, the broth combines two-year-aged dark miso with six-month-aged white miso, along with plenty of green onions for added flavor, making it ideal for those who prefer bold tastes.

Aware that Taiwanese diners generally dislike overly salty flavors, Morizumi has adjusted the taste of his ramen for the Taiwan market. He hopes to create a version that everyone will love. He also noted that differences in ingredients, water, and climate between Taiwan and Japan mean that even the same soy sauce ramen will not taste exactly the same as in his Japanese shops. Morizumi emphasized that his ramen contains no artificial additives.


▲ Pork chop<。

Speaking of earning one Michelin star, Morizumi achieved this in 2011 with MIST Creative Noodle Workshop in Hong Kong, making it the first Michelin-starred ramen shop. However, the Hong Kong and Macau Michelin Guide did not evaluate ramen shops as a separate category at the time, so MIST was classified under Japanese cuisine and earned another star in 2012. Despite the accolades, success didn't last—Morizumi eventually filed for bankruptcy. His relentless pursuit of perfection led him to heavily invest in ramen equipment, raising chickens and pigs, and even growing his own wheat for flour. These excessive investments eventually caused cash flow problems and led to bankruptcy.


▲ Tokyo Gyoza

Although he faced bankruptcy, Morizumi didn’t give up. He made a strong comeback by continuing to collaborate with ramen brands, relaunching CHABUTON Ramen, and eventually starting his own namesake brand with MORIZUMI Yasuji Morizumi Ramen. CHABUTON Ramen has multiple branches in Japan and overseas. The Taiwan branch marks the sixth international location for MORIZUMI.

Address: B1, No. 45, Section 4, Zhongxiao East Road, Da’an District, Taipei City