Starting Monday July 21, Ramen Ron will be serving up two new limited-time menu items in collaboration with steakhouse Mamou, beefing up two beloved Japanese dishes: ramen and gyudon.
Ramen Ron’s Chef Hiroyuki Tamura and Mamou’s Malou M. Forés have collaborated to create the Steak and Truffle Shoyu Ramen and Steak Rice Gyudon, which will be available in Ramen Ron’s BGC and Rockwell branches only for a month.
The Steak and Truffle Shoyu Ramen is a deeply savory soy sauce-based broth with ramen noodles, topped with thinly sliced Mamou dry-aged beef, signature steak fat bits, bamboo shoots, onion leeks, aji tamago, and nori, finished with truffle oil that complements rather than overpowers the dish.
The Steak Rice Gyudon is Mamou steak rice topped with thinly sliced Mamou dry-aged beef, signature steak fat bits, jammy egg yolk tempura, crispy onions, and a side of pickled ginger for an acidity that cuts through the rice bowl’s richness.
According to Forés and her nephew Amado, founder of AF Hospitality, the collaboration was inspired by a family trip to Fukuoka, Japan. “That trip really stuck with me and sparked the idea of collaborating with Chef Tamura,” said Amado. “It felt like the perfect match and a fun challenge to take Mamou’s greatest hits and reimagine them in Japanese form.”
He added that the restaurateurs wanted to try something new. “We love Japanese food, we love Mamou, and thought, ‘Why not bring them together?’ It was about having fun, pushing ourselves creatively, and finding ways to blend two styles we love.”
Malou likewise said the trip and subsequent collaboration reflect Mamou’s penchant for “creating dishes that carry the warmth, joy, and memories of the places we’ve visited and revisited.”
A portion of proceeds from the collaboration, which runs until August 20, will go to the ICanServe Foundation, a local organization aimed to help breast cancer awareness, early detection, and patient support.
