This fusion twist on Japanese cuisine is surprisingly, fairly authentic in nature. The restaurant actually originates as a mother-and-son noodle shop business from Toyama, Japan; proceeded to grow as a catering ramen truck with a strong following (among opening a few other shops); and now this is their first location outside of Japan! In Japanese, Hiromaru means “from Japan to the world, full of the love of ramen”. This displays a meaningful representation on their passion for food, as well as their community contributions. Previously, chef Hironori Kawai had a passion for athletics (which he was unable to pursue). Now, a part of the proceeds from his creation “Athlete Ramen” go towards an athletic charity. With over 100 creations and counting, you can tell he puts great effort into something he loves to do – luckily, we can appreciate it!
The service here is fantastic. Our server was very friendly and accommodating, he was enthusiastic about the menu, and displayed visible appreciation for the place he works at.
The look of this place is clean. Bright white with red accents make for a simple modern look. Could use a bit more decoration/finishing touches but as this place is fairly new, they still have plenty time for improvement. There is also an izakaya area with a darker contrast. From the newspaper/magazine article we had initially discovered this place by, we just had to try the carbonara ramen. Such a creative and interesting concept.
Signature ramen noodle fusion inspired by the popular Italian dish, pasta Carbonara. Original tonkotsu pork broth and milk. Toppings: egg yolk, bacon, shiso, and fresh scallions. Topped with parmesan!
If the sound of this unique compilation doesn’t make your mouth melt, I don’t know what will. Despite appearance, the broth wasn’t too rich or creamy at all. The yolk added just the right thickness to it. Interestingly, the noodles were described as “flat, thick noodle” to resemble a cross between spaghetti and fettuccine. They had a slightly different consistency side compared to your typical ramen noodle , however, this seems to imitate the concept of al dente just right. The parmesan is a distinctive touch that creates the perfect italian flair. Lastly, topping it off with pepper is a great choice as it adds even more of an appetizing accessory. The ramen is of great quality and nothing is too overdone; you can tell they have spent time to get the ingredients and taste just right.
These butabara (pork belly) buns are so good. They have a very nice BBQ taste complimented by sauce and a strip of lettuce. In the strangest, faintest way, these somewhat reminded me of foie gras (call me crazy). Don’t they look juicy!?
Hiromaru fried rice (chashu pork and special fried rice on top of cooked eggs)
This was very tasty, good seasoning, comforting. Pictured above, the rice has already been flattened out across the plate (initially piled up in the centre with the meat as garnish). In a sense it is like a deconstructed fried rice because you have to mix everything together yourself. Small things like this are what make this place stand out and make it more interesting.
Overall, I think this is definitely somewhere worth paying a visit at least once; to try the ramen, and to experience the creativity of their dishes. Plus, Spring Mountain isn’t too far off of just under a 10 minute drive from the strip! In the meanwhile, they are working on expanding their menu even more after the one month mark, so look forward to seeing and hearing great things coming from this Fusion Ramen Champion’s (2010, Shittoko) first American franchise! I’m sure this restaurant will only advance in it’s greatness, and if time allows, I expect to re-visit the next time we’re back in town!