Ramen is a traditional Japanese noodle soup dish served with various sides. This popular dish was brought to Japan in the middle of the 19th century from China. The noodles in this hearty dish are freshly made in our restaurants and we also boil the chicken and pork broth for the soup by following our Head Chef Daigo Takagi’s traditional family recipes. To provide the basic broth with a more specific taste nuance, we mix it with blue mussel or miso broth or any other broth typical to Japanese cuisine, also made by our chefs on-site. With vegetarians in mind, Tokumaru offers two ramen soups based on vegetable broth.
Invented in China around 150 AD, gyoza are dumplings traditionally filled with minced meat and vegetables. The dumplings made their way to Japan in the 17th century and became really popular at the beginning of the Shōwa period in the first half of the 20th century. Now, Tokumaru has brought the beloved gyoza for Finland to enjoy as well. Our gyoza are handmade and grilled on a special griddle. Our menu features dumplings with various exciting fillings – enjoy them all!
Don is a Japanese bowl dish with rice on the bottom layer, topped with fish, meat and vegetables prepared in various ways, or other ingredients of choice. Don or donburi is a relatively new dish in Japan, which appeared at the end of the 19th and the beginning of the 20th century. Putting several ingredients together in one bowl was contrary to the traditional eating habits of the Japanese, so the don was not accepted right away. Today, this hearty dish comes in more than 50 varieties, with a wide choice available at Tokumaru as well.
Edamame is a type of soybean picked young and green. It is an excellent vegetarian staple that is easy to digest and a great source of quality protein. This beautiful green bean is also packed with good fibres and minerals. At Tokumaru, we offer edamame steamed in salted water. A spicy version is also available!
In Tokumaru’s kitchen, we only use the Shibanuma soy sauce which has been produced in Japan through 18 generations or 320 years already. This exceptional sauce was developed in 1688 by Shozaemon Shibanuma. The nice, rich and nuanced taste and aroma of the soy sauce come from the high-quality ingredients originating from the Ibaraki Prefecture and are the result of preserving the sauce in special wooden barrels. The Shibanuma soy sauce is considered one of the best in Japan.