This new ramen bar in REXKL’s alleyway only sells 100 bowls of ramen a day

Nestled in an inconspicuous alleyway in FoodFictionKL within REXKL, is the city’s newest foodie addition. With long queues and viral social media videos, Raijin Ramen Bar is set to shake things up within KL’s ramen scene.

This new and contemporary ramen bar merges bold Southeast Asian elements with classic Japanese flavours. Offering a more local twist on a much-loved global classic. With its rough-around-the-edges outdoor seating, this ramen bar capture a dining experience that’s more down-to-earth.

Um… a wooden ramen bar shack vibe, I guess?

Raijin Ramen Bar exudes a rather organic charm with its unrefined, rustic design, which sets it apart from more polished Japanese dining establishments. Built with exposed wood that remains untouched and unpainted, the space embraces a no-frills philosophy where simplicity appears to reign supreme.

To me, it looks like the finished product of an advanced-level Kemahiran Hidup project. The wooden exterior and stools, devoid of decoration, reflects a minimalist approach that I assume is to underscore the bar’s focus on its culinary offerings, rather than on aesthetics and design.

In my opinion? It works.

This whole raw, unadorned appearance somehow creates a warm and inviting atmosphere that feels both authentic and grounded, making it the perfect backdrop for a satisfying bowl of ramen.

Image Credit: Yen Tan (Google Reviews)

The outdoor seating area is what further enhances the ramen bar’s distinctive character, with its cubicle-style arrangement that seats two people. It offers a semi-private dining experience that is reminiscent of Japan’s solo ramen booths. Each cubicle is outfitted with wooden flaps that are windows into the kitchen.

The entire ramen bar accommodates maybe 20 patrons or fewer, which would explain the long queues, a testament to the bar’s current high demand.

The student becomes the master

Chef Larry of Raijin Ramen Bar trained under renowned masters at an omakase restaurant, gaining extensive expertise in the art of authentic Japanese cooking.

Growing up in a fishery family, the chef’s love for cooking began when he was just a twelve-year-old boy. His culinary journey started at a humble Japanese food stall in his kampung, where he first got the opportunity to hone his skills. Utilising his wealth of experience and love for seafood, he now aims to revolutionise Malaysia’s ramen scene, blending rich, traditional flavours with innovative touches.

The team at the ramen bar promises that every bowl of ramen reflects Chef Larry’s dedication and deep passion for Japanese culinary arts, showcasing his years of commitment and expertise. But is it true? You’ll have to taste it for yourself to find out.

From kampung to KL, here’s what he brings to the table

Image Credit: Yap Alvin & Raijin Ramen Bar (Google Reviews)

Chef Larry has expertly incorporated his hometown’s fresh sea prawns to create a truly unique, locally inspired ramen dish. The result? Their signature offering: the Midori Ramen (RM35).

This dish infuses Southeast Asian flavors into a classic Tonkotsu ramen, elevated with handcrafted shrimp balls and large sea prawns. The pork-based broth is rich, thick, and velvety, with a special green chili paste that adds a spicy kick to balance the creaminess. For seafood lovers or anyone who enjoys a bit of heat, this signature dish is a must-try.

Image Credit: Raijin Ramen Bar (Google Reviews)

For those seeking more traditional ramen, the menu offers familiar classics that still showcase Chef Larry’s mastery of both innovation and tradition.

Three additional varieties are available: Shiro Ramen, Kuro Ramen, and Aka Ramen. Each features a pork-based broth, boiled for over 10 hours, and thickened with a touch of foam using an immersion blender just before serving.

Shiro Ramen: A classic choice, beloved for its savory, creamy broth.
Aka Ramen: A bold, spicy ramen with a fiery kick, inspired by Sichuan cuisine.
Kuro Ramen: Hailing from Kumamoto, Japan, this ramen is infused with aromatic black garlic oil, offering a smoky, savory flavor.

Each is priced at RM25, or RM28 with the addition of an onsen egg.

They also have a variety of Kushiyaki available here, utilising different parts of the chicken, and simple starters like edamame and tomato salad.

MFT’s Verdict

Right off the bat, the portions are generous, and the noodles—imported from Japan—are perfectly chewy and bouncy.

The pork is fresh, tender, and generously portioned, absorbing the richness of the thick broth beautifully.

The Kuro Ramen stands out with its intensely aromatic black garlic oil that’s sure to make your mouth water, though some might find the garlic a bit overpowering and oily.

Overall, the ramen here is fragrant, savoury, and authentically Japanese. If that’s what you’re after, you’re in for a treat.

Worth the hype?

Named after the thunder god, this ramen bar is certainly a force to be reckoned with.

With its unpretentious yet welcoming ambiance, it masterfully blends traditional Japanese flavors with bold Southeast Asian twists. Crafted by the passionate and talented Chef Larry, the menu promises an adventurous dining experience.

Whether you’re intrigued by the unique cubicle-style seating, the straightforward menu, or simply wandering through FoodFictionKL, this ramen bar is well worth a stop. They serve only 100 bowls a day, so if you want to see what all the hype is about, we recommend arriving early.

And here’s a tip: they offer seasonal flavors on the weekends!