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店主久麻男（くまお）は、子供のころから母親のラーメン作り（家に人が集まると、何十人分ものスープをガラからとってもてなしていた。）の手伝いを通じて、ラーメンに対する考え方は培われました。そして、それがさらに嵩じて、大学生のころから趣味としてラーメン作りを始めました。作り始めると、自分が食べて美味しいというだけでは満足せず、人が美味しいという顔が見たくて、さらなる研究に没頭していくことになったのです。そして、ラーメン店をオープンしたいという夢を持つようになり、有名店数店を渡り歩きながら長年の修行を重ねてまいりました。ラーメン作り以外に、18歳からサーフィンを始め、アメリカカリフォルニアのサーフカルチャーに憧れを持ち、LAに留学（サーフィンがしたいだけっだかも?）をしておりました。日本では神奈川県湘南の鵠沼というサーフポイントの直ぐ近くに住み続け、その地で現在の妻と出会い結婚しました。彼女も、学生時代、父親のアメリカ駐在について行きアメリカでの生活経験をもっており、お互いに将来の夢として、アメリカでラーメン屋を開業したい、アメリカでラーメン屋ができたらおもしろいと話し合っていました。そんな夫婦二人の一途な夢を実現するべく、サーフィンを通じての友人2名が、最大限の協力をし、夢が現実になりました。しかし、ゴールではなく、夢のスタート地点に立てたのです。日本で長年修行と研究を重ねてきた久麻男は、何よりもお客様の美味しいという顔を見たいが為に、味にこだわるのです。私達の店RamenHALUにご来店いただいたお客様には、今出せる最高の味と心からのサービスでおもてなしをしたいと心がけて おります。今出せる最高の味と言うのは、今あるレシピでのスープ、麺が最高であるという気持が全くありません。つまり、同じメニューであってもさらに美味しい味に進化させるための努力を怠らず続けてまいります。どうぞ、今後もご期待戴き、美味しいをお届けしてまいります。アメリカにおけるラーメンという食文化はまだまだ根付いていないと思います。しかし、美味しいスープと麺の組合せは、これからもっと多くの人達に愛される食になっていくものであると信じています。私達RamenHALUがラーメンという食文化を少しでも広め、より多くの人にその美味しさを知っていただければ幸いです。さらに美味しい味を作り出すチャレンジを続けていきます。

About Our Soups

All of our special soups are produced from ginger, garlic, green & yellow onions, shiitake mushroom, seaweed, dried shrimp, scallop, bonito, sardine, anchovy, chicken, pork and “our special cooking process “ And of course, No MSG !

Sho-yu ramen

Our gently cooked traditional Clear Broth is blended with our Original Sho-yu Sauce and our Original Dashi Broth. This soft and delicate soup will be sure to satisfy your body’s nutritional needs and leave you with a relaxed sense of satisfaction. Toppings: Cha-shu/tender seasoned pork | Menma/seasoned bamboo | Ho-rensou/boiled spinach | Ao-negi/green onion | Naruto/fish cake | Nori/dried seaweed square |

Shio ramen

Our gently cooked traditional Clear Broth is blended with our Original Shio Sauce and our Original Dashi Broth. Different types of Japanese Sea Salts and natural fish flavors are what help this vibrant yet soothing dish capture the essence of the sea. Toppings: Cha-shu/tender seasoned pork | Menma/seasoned bamboo | Ho-rensou/boiled spinach | Ao-negi/green onion | Goma/roasted sesame seeds | Komi-yu/original onion, garlic, and ginger flavored oil | Nori/dried seaweed square |

HALU ramen

Our Rich “ Tonkotsu ” Broth is blended with our Original Sho-yu Sauce and our Original Dashi Broth. This special dish is our most popular ramen. Using mainly our Rich Broth it is also blended with our Clear Broth. This dish owes much of its deep taste to this special process. Full of invigorating flavors that come from onions, ginger and garlic, you will be sure to notice the cheerful feeling that you get after enjoying our signature HALU Ramen. Toppings: Cha-shu/tender seasoned pork | Menma/seasoned bamboo | Ho-rensou/boiled spinach | Ao-negi/green onion | Kikurage/wood ear mushroom | Nori/dried seaweed square |

Tsuke-men

The noodles for this dish are served separately and enjoyed by dipping them in our special “ Tsuke-men Broth ”. They are thoroughly boiled then washed, leaving the noodles tender and silky. Our Rich “ Tonkotsu ” Broth is blended with our Original Sweet & Sour Sho-yu Sauce and our Original Dashi Broth. You will be sure to notice the sweetness of Brown Sugar, the vibrant flavor of Vinegar, and the subtle spiciness of Shichimi/Chili powder with Seven Japanese spices. Once you have finished your noodles and toppings you might find that there is some dipping broth left over. At this point you can add the “Wari Soup”/Clear Broth to give your leftover dipping broth a more balanced and drinkable taste. Toppings: Cha-shu/tender seasoned pork | Menma/seasoned bamboo | Ho-rensou/boiled spinach | Ao-negi/green onion | Kikurage/wood ear mushroom | Goma/roasted sesame seeds | Nori/dried seaweed flakes |

Tan Tan Men

Due to popular demand, Tan Tan Men is now part of our permanent menu! To start, our Rich “ Tonkotsu ” Broth is blended with our Original Sho-yu Sauce, our Original Dashi Broth and a splash of Japanese Vinegar. Also blended with the broth is our original “ Rayu ”/Chili Oil and “ Chi-ma-jyan ”/White Sesame Paste. The special pork topping for this dish is“ Niku Miso ”/ Seasoned Ground Pork. This delicious featured topping is cooked using our Original “ Tenmen-jyan ”/Miso Paste. These special ingredients are what give this dish it’s unique texture, richness, and spiciness! Toppings: Nikumiso/Seasoned ground pork | Menma/seasoned bamboo | Ho-rensou/boiled spinach | Ao-negi/green onion | Kikurage/wood ear mushroom | Nori/dried seaweed square | Selection of Spicy Level: Less Spicy | Spicy | Extra Spicy

The noodles used at Halu Ramen are based on the primary tenet of compatibility with the soup. They are made using a special blend of flour and combining this with eggs and brine which is known as alkaline water. These original noodles are notable for a mouth feel and ease in swallowing unique to Japanese ramen. In consideration of San Jose's climate and temperature, we buy our noodles from a noodle factory in San Jose every day The flour contains the vitamin B complex, vitamin E iron and other minerals as well as lectin, which acts to eliminate cancer cells.

Only specially selected pork shoulder roast is used, so prepared as to bring out its inherent savor and delicacy. Port is rich in vitamins B1, B2 and C. Its fats contain seven times as much linoleic acid as beef, and its high quality protein is a source of energy.

We use spinach purchased fresh every morning and boiled. Among the green and yellow vegetables, spinach is especially rich in soluble fiber, iron, vitamins A and C and beta carotene. Spinach works to suppress free oxygen radicals which cause cells to become cancerous, and it is effective in cancer prevention.

We use onions which excel in freshness and quality. The aromatic constituents of onions act to promote the secretion of digestive juices and help the workings of the stomach and intestines. They are rich in the vitamin B complex, vitamin C, calcium, potassium and beta carotene. Their effectiveness is manifold in such areas as perspiration and detoxification functions and the prevention of colds.

We use bamboo shoots which are finely chopped, steamed, pickled in salt and subjected to lactic fermentation. The pickled and fermented shoots are the stepped in water, and the water is changed every day for three days. The completely desalinated product is parboiled with a secret marinade, rice wine, sweet cooking sake, sugar and other ingredients, and is brought to perfection in a supporting process which does not interfere with the flavor of the soup and ensures its robust survival. It contains soluble fibers and lactobacilli which effectively eliminate waste products from the body.

Specially selected fungus made in China is slowly recovered from water. It has no calories, contains a lot of fiber and is rich in iron, potassium, phosphorous and other minerals as well as vitamins B1, B2 and D. It effectively lowers cholesterol values and is a good friend to people on diets.