Ramen Break Beats

If it wasn’t already evident from the name, Ramen Break Beats is a love letter from head chef Takuro Yanase to the two great loves of his life: ramen and DJ-ing. A Michelin Bib Gourmand award in 2024 proves he’s just at home behind the counter of his ramen restaurant, as he is at the turntables. His background in French and Japanese cuisine, as well as his stint living abroad in Toronto, Canada, come together in a bold exploration of flavors. These are evident in Chef Yanase’s toppings, which include unorthodox choices like fried enoki mushrooms and thin-sliced chicken breast, alongside more traditional options like seaweed from Ise Bay. Break Beats’ broth is known for being a “yobi-modoshi” style boil, in which the broth is kept perpetually boiling, and new broth is simply added, rather than an entirely new batch being made. This results in the flavor of all previous broths compounding that of each new batch — a Kyushu-born technique that’s also a nod to Chef Yanase’s origins. Seasonal favorites — such as tsukemen (dipping ramen) with maitake mushroom broth — are also on rotation in the restaurant’s menu. Nonetheless, the staples remain the most popular, with the shio (salt) and shoyu (soy sauce) vying for top spot. The shoyu base is particularly notable for its use of a blend of five different sauces, chief among which is the famed Kitai soy sauce of Fukuoka’s Itoshima locality. Michelin Guide: 2024 - Bib Gourmand