Our history

RAMEN BY ORIGINE is the result of a meeting between two Japanese chefs: TOMOFUMI UCHIMURA & TAKAYUKI NAGAHARA.

Tomofumi Uchimura arrived in France in 2007 and started his classes with the very famous Chef Emmanuel Renault in his 3-star restaurant "Le flocon de Sel" until 2010. He will continue to evolve in French gastronomy by spending 9 years with by chef Eric Pras, also three-starred at the “LAMELOISE” restaurant in Chagny (71). He will end up as Deputy Chef.

On the strength of these experiences in these great French houses, the Chef decided to establish himself in Dijon by buying the house "Stéphane Derbord" from the eponymous Chef to offer traditional, gourmet and generous cuisine.

But, the nostalgia for his roots, and his years spent far from his origins have definitely convinced him to create a new universe of Japanese inspiration in the heart of the Burgundian capital in which he has recently established himself.

It is with his long-time friend, chef Takayuki Nagahara, that they imagined the recipes for Ramen, Gyozas and other Japanese specialties that are offered to you in our establishment.

These are tasty and authentic recipes, which we hope will awaken you to Japanese flavors!

THE ORIGIN OF RAMEN

Originally originating in China, Ramen arrived in Japan in

beginning of the 20th century, around 1900 during the Meiji era.

Ramen has become over the twentieth century one of the most popular dishes in the land of the rising sun.

Each region develops its own style of Ramen. Salt ramen, "Shio Ramen" is a specialty of Tokyo while "Miso Ramen" was created in the North in Hokkaido.

“Tonkotsu Ramen”, our flagship recipe, comes from the south of the archipelago, like chef Tomofumi Uchimura, from Kagoshima prefecture.

To date, there are more than 25,000 Ramen restaurants in Japan.

QUALITY PRODUCTS AND CRAFTSMANSHIP

All our broths are made on site with fresh products.

We do not use any flavor enhancers in our ramen.

It is the work of quality products that naturally gives this good taste.

Our noodles are made by a subcontractor producer on the recipe of Chefs Uchimura & Nagahara.

Our gyozas are made on site and shaped by hand.

We source our vegetables from local producers (Labergement les Auxonne (21)).

Our free-range eggs come from the GAEC DU PONTOT in Gevrey Chambertin (21)



Do not hesitate to inform our team of any food intolerances.