Japan in Jerusalem
An intimate Japanese ramen evening
A complete evening, served once a night, for sixteen guests.
The Experience
One evening, built course by course
Ramen Studio is a Japanese chef's table in Jerusalem. One sitting a night. Up to sixteen guests. A meal built and served with care from the first course to the last.
You arrive, change into slippers, and are handed a towel — hot in winter, cold in summer. A short welcome, and the meal begins.
Four opening courses, a ramen main with three styles to choose from, and dessert. Vegetarian and vegan options available.
The Place
A small piece of Japan, in our home
From the street, it's a private home in central Jerusalem. Step inside, and you're somewhere else.
Ramen Studio sits inside our home. We open it for one evening at a time — our own small Japan, set for sixteen.
The room, the quiet, the closeness to the kitchen — all of it is part of the meal.
The Meal
Four openings, one ramen, one dessert
Almost everything is made by hand, in our kitchen — the noodles, the dumplings, the sauces, the broth. The menu shifts with the season, but the care behind each plate doesn't.
Tataki Art
Crispy sushi rice in purple-sweet-potato panko, sweet potato miso cream, tuna tataki, yuzu aioli.
Takoyaki Tuna
Japanese batter balls filled with tuna, sesame, scallion, and tempura pearls. Japanese BBQ sauce, truffle aioli.
Seasonal Special
One opening course changes with the season and the menu — a dish you may only see on the night you come.
Studio Soup Dumplings
A hand-folded dumpling of chicken and goose fat, served in our Tori Paitan broth.
Ramen
The main course is ramen. You choose one of three bowls before the meal — see the section below for the differences.
Salty Caramel Mochi
Soft mochi, ice cream inside, sweet-salty caramel over the top. The quiet end of the evening.
The Broth
Everything starts with the broth
In any serious ramen shop in Japan, the broth is the whole game. Ours is no different.
Our Tori Paitan simmers for fifteen hours. Rich, creamy, deep.
Long cook, blended, strained again and again — until the broth comes out smooth, thick, and full.
It took a year of testing to land on the recipe. We're still refining it.
Ramen Types
Three bowls, one foundation
We specialize in Tori Paitan. From that base, three bowls — each with its own tare, its own oil, its own character.
Miso Tori Paitan
Tori Paitan broth, three-miso tare, scallion oil. Thick noodles, chicken chashu, marinated egg, bamboo shoots, black garlic, togarashi.
Shoyu Tori Paitan
Tori Paitan broth, two-soy tare, leek and Sichuan pepper oil. Thick noodles, chicken dumplings, marinated egg, bamboo shoots, black garlic, togarashi.
Five Mushroom Paitan
A separate Paitan, built from five mushrooms and cashew. Onion-ginger oil, thick noodles, bamboo shoots, black garlic. Earthy and deep — fully vegan.
The Chef
The two of us behind the kitchen
Daniel Biton trained at ICE in New York and fell for ramen along the way — a dish that holds everything in a single bowl.
A year of testing built the broth and the menu that became Ramen Studio. Japanese cooking became the work of his life.
With his friend and sous-chef Moti Gordeyenko, it started in a small home kitchen. Today the two of them host every evening themselves.
Questions
Frequently asked questions
Gallery
From inside the room
