Ramen Takara has its roots in a small restaurant at the foot of Mount Fuji. This is where our executive chef and owner Yuki grew up, watching her father's back in a busy ramen shop beloved by locals.
Hōchinrō opened its doors in 1978, once Nobuyuki Yamaguchi had accumulated over 15 years of experience training at a respected restaurant. With blessing from his master chef, Hōchinrō’s humble beginnings grew to be a great success, leaving a lasting legacy in the region and inspiring Yuki to follow in his footsteps.
Ramen Takara, launched in 2007, carries on the traditions of Hōchinrō while incorporating local flavours and Kiwi hospitality.
We take great care in crafting tasty, authentic dishes using locally sourced fresh, raw ingredients, free of added MSG or additives. We aim to provide an unique experience that all New Zealanders can enjoy.