Slurp Differently: Ajitama Unleashes A Ramen Revolution
Ajitama, one of the leading names in Japanese ramen artistry in Lisbon, has once again pushed the envelope with an exciting new menu that reimagines the way ramen is enjoyed. Known for its unwavering commitment to authenticity, Ajitama now brings a fresh twist to the table with the launch of Mazemen (mixing noodles), Tsukemen (dipping noodles), and HerbQuake, a 100% plant-based ramen that breaks the mold of vegan comfort food.
A New Chapter in the Ajitama Story
“Respecting tradition doesn’t mean standing still,” says João Azevedo Ferreira, co-founder of Ajitama. “We see innovation as a natural evolution of our mission — to bring authentic Japanese flavors to life in unforgettable ways.” His partner and co-founder, Antonio Carvalhão, adds: “We’re creating moments that people remember. A bite, a flavor, a feeling — we want every dish to become a memory.”
This new chapter in the Ajitama journey is not just about introducing new dishes. It’s about redefining the ramen experience itself. All creations are handmade from scratch, free from artificial additives or preservatives, and prepared using time-honored Japanese techniques. Noodles are crafted daily at the brand’s Ramen LAB, using a blend of Japanese and Portuguese flours, tailored to match the soul of each dish.
Meet the Stars of the New Menu
MAZEMEN – Ramen Without the Broth, But Not Without Flavor
Mazemen is a brothless ramen, where thick, chewy noodles are coated in a creamy, umami-rich sauce. The Tokyo Mazemen offers a rich fusion of flame-seared pork belly chashu, a marinated Ajitama egg, crispy artisan onions, fresh greens, and a hint of mayu (aromatic black garlic oil). Its spicy sibling brings heat with the in-house La-Yu Ajitama, a spice blend of eight homemade ingredients.
For plant-based lovers, Vegan Mazemen swaps in a fully vegan creamy sauce and tempura vegetables like cauliflower and green beans — a dish that’s not only guilt-free but described as “highly addictive.” The spicy version delivers that same umami punch with a kick.
TSUKEMEN – A Dip Into Intensity
In contrast, Tsukemen flips the ramen script. Served with cold (or room-temperature) noodles meant to be dipped into a dense, steaming broth, it’s a dish that invites slow, immersive eating.
The Ocean Gyokai Tsukemen plunges into deep seafood umami, combining extra-thick noodles with pork belly, chicken chashu, Ajitama egg, fresh negi, and nori. Due to its complexity, it’s only available in limited quantities each day.
For a vegan take, the Vegan Tsukemen features a robust plant-based broth, paired with vegetable tempura, crunchy toppings, and that signature spicy La-Yu option.
HERBQUAKE – Vegan Ramen, Reimagined
One of the boldest new arrivals is HerbQuake, a thin-noodle ramen in a rich, creamy vegetable broth. Topped with roasted tomatoes, tempura vegetables, arugula, and beni shoga, it’s a plant-based revelation designed to satisfy even the most traditional ramen lovers — with a spicy version for those who like it fiery.
More Than Just New Dishes
Ajitama’s menu revamp doesn’t stop at new recipes. Existing favorites have been refined, ingredients upgraded, and guests now have the option to choose from four different noodle textures — from ultra-thin to extra-thick — to suit each ramen’s character.
The updated menu is accompanied by new drink offerings that perfectly complement the bold flavors of Ajitama’s ramen. Osaka Rush Sake, a refreshing blend of sake, triple sec, honey, and lemon juice, and Okinawa Sunset, a tropical mocktail with pineapple, honey, lemon, and ginger ale, bring a vibrant twist to the experience. Guests visiting Ajitama do Saldanha can now also enjoy the Fresh Hibiscus, a mocktail made with orange juice, lemon juice, hibiscus syrup, and egg white—previously exclusive to Ajitama do Chiado.
Where Craft Meets Precision
Behind every dish is meticulous attention to detail. Ajitama’s kitchen is equipped with state-of-the-art Japanese tools — from broth centrifuges that extract purity after hours of simmering, to machines that control broth density. Even the noodle-making process is handled in-house with specialized Japanese equipment, ensuring unmatched freshness and texture.
As always, the heart of Ajitama beats in its name — a tribute to the beloved Ajitama egg — and in its mission: to deliver unforgettable moments through flavor.
Discover the new world of ramen at Ajitama. It’s not just a meal. It’s an experience.
