Less Than Two Years After Opening, Zuru Ramen Bar Has Big Expansion Plans

Launched in March 2023, the new ramen brand is growing in South Florida and beyond
Photo: Official

Launched just a little more than a year ago in Plantation, South Florida-based ramen chain Zuru Ramen Bar has expanded to a second location in Miramar, and is already at work on a third, this time in Boca Raton.

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“We have a team that specializes in Asian food, so opening a ramen store was always our goal in Florida,” co-owner Jonathan Chen told What Now on Thursday.

“Zuru Ramen Bar is your passport to a Japanese dining experience right in the heart of Florida,” the Zuru Ramen Bar website says. “What sets us apart is our dedication to crafting soul-satisfying bowls of Tonkotsu Ramen, fluffy Bao Buns, and savory Takoyaki.”

Boca Raton is by no means the end of the brand’s planned growth, Chen added. Further locations are currently in the works for South Florida, as well in the Orlando and Tampa markets. Chen said new locations can be expected to open in Tampa and Orlando sometime in 2025.

Zuru Ramen Bar’s streamlined menu features ramen varieties like Mazesoba (brothless dry ramen soba lightly dressed in a tonkotsu reduction; served with chashu, crispy shallot, fried garlic, onsen egg, menma, burdock, bean sprout, and scallion) the popular Tonkotsu ramen, along with donburi bowls and appetizers that include Karaage, Bao Buns, and Gyoza.

“We are excited to share our food the with rest of the community in Florida,” Chen said.

Zuru Ramen Bar Boca Raton will open at 119 W Palmetto Road #400, according to submitted plan review documents.

You can keep up with Zuru Ramen Bar news by following @zururamenbar on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.

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