Shōyu: For the love of ramen

Not all entrepreneurs can say they reached wide-scale success within two years of opening, but Artjoms Ļašenko is one of them. His Riga-based Shōyu ramen shop is an ode to authentic Japanese cooking and attracts curious slurpers from all over the world. And with its two Michelin awards, it is no wonder they keep coming back for more.

It all began in 2014 when Ļašenko embarked on his first trip to Japan with a friend. Despite the hot Tokyo weather, the duo was on the hunt for ramen. Not knowing where to go, they picked a place at random and were greeted by the owner of the place. With the help of Google Translate, the pair managed to order two bowls of ramen, and just like that, Ļašenko was hooked. “I was blown away by the quality of the product. It felt unique and exceptional, especially for the price,” he recalls.

Right: Shōyu owner Artūrs Artjoms Ļašenko. Left: Shōyu head chef Jevgenijs Rimašs.

The journey begins

Inspired by broth and noodles, Ļašenko returned home, determined to recreate the meal he’d enjoyed so much. But this proved harder than expected, especially for a finance guy “just trying to cook” (in Ļašenko’s own words). As the years went on, he continued his attempts to master the perfect ramen in his spare time, with friends and family providing thoughts and feedback. But it wasn’t until the Covid pandemic hit that Ļašenko had enough time to properly realise his ramen fantasy. During this time, he developed his own recipes using old books, recipes and newspaper articles and learnt more about the techniques. He also joined a ramen community online, meeting people with the same passion and drive and learning the art of ramen from kind and open teachers. Finally, in 2021, a real-estate friend of Ļašenko suggested he open a ramen shop.

“The timing seemed off for obvious reasons, but at the same time, I felt like it was now or never. So I took a leap of faith, and in hindsight, I’m really glad I did,” Ļašenko says. “I was also very fortunate to have a talented chef by my side to help me open the restaurant.”

Early on, Shōyu was featured in popular food influencer TopJaw’s video for the best places to eat in Riga. The restaurant was also included in a similar video listing the best of the best from the Baltic states. It’s fair to say that the stars aligned for Shōyu early on, and today, the restaurant is a thriving Riga hotspot, serving premium, traditional-style Japanese ramen but also classic starters like tempura and gyozas, cocktails and desserts.

Authenticity in every bite

In the busy Shōyu kitchen, everything is done by hand, such as the noodles which are prepared daily using a special blend of flour, including a high-quality Japanese variant. The Shōyu team also works with local farmers to source chicken, duck and other meats, making up to 300 portions of ramen per day. “The noodles are key,” explains Ļašenko. “I’m happy to earn less money as long as the noodles are exceptional. That’s what we’re all about.”

In true Japanese style, guests at the restaurant are encouraged to eat their ramen as soon as it’s served, as this is considered good manners. However, to cater for Western culture, where chatting over food and taking your time is the norm, Ļašenko and his team have worked hard to create a recipe that keeps the noodles fresh for longer once in the broth.

Michelin strikes twice

Its dedication and attention to detail have earned Shōyu recognition from Michelin, likely sparked by a glowing review by renowned food influencers Anders Husa and Kaitlin Orr. Indeed, Shōyu is the only European ramen restaurant to have been given the Michelin Bib Gourmand award – twice. “I was just walking down the street when my phone buzzed, and I saw the email from Michelin. At first, I thought it was a joke, but when I realised it wasn’t, I was walking on clouds. It turns out that only around 50 ramen restaurants in the world have this award, so I couldn’t be more proud,” says Ļašenko.

Those who visit Shōyu can expect a setting heavily inspired by Japanese minimalism, but with natural influences too. Think green moss colours and wave-like valves made from wood. And with dimmed lights, the atmosphere is cosy, family-friendly and hearty, with communal dining greatly encouraged. Those visiting during the warmer months can also enjoy a beautiful terrace, bathing in greenery.

When asking Ļašenko what comes next, he says that his focus is on maintaining Shōyu’s award-winning quality and getting even better. To do so, he will host chefs from Japan in Riga this summer with the goal of inspiring and educating the team. “It should be a blast!”, he concludes.

Web: www.www.shoyu.lv
Instagram: @shoyu.riga