The Ramen Map Pop-Up

Bento Bento presents:

The Ramen Map – A Regional Ramen Experience by Chef Anumitra

Join us on July 19th, as Bento Bento launches The Ramen Map — a limited-time ramen-led dining experience celebrating Japan’s regional noodle culture. Curated by the acclaimed Chef Anumitra Ghosh Dastidar, the menu explores four distinct ramen styles, each rooted in a specific part of Japan and its culinary philosophy.

Expect a deep dive into process, purpose, and provenance — with bowls ranging from temple-inspired vegan ramen to the rich tonkotsu classics of Hakata. This is ramen as it's meant to be: soulful, seasonal, and full of stories.

🍜 The Ramen Map is here.

One night. Four bowls. Four journeys across Japan.

Bento Bento presents an exclusive ramen experience curated by Chef Anumitra Ghosh Dastidar, known for her fearless and deeply researched East Asian cooking. From Kyoto’s vegan temple cuisine to the street-smart brothless Mazemen, each bowl is rooted in regional tradition — and reinterpreted for the Bangalore monsoon.

Each bowl on this special menu is inspired by a region of Japan and its unique ramen style. From temple kitchens to snowy alleys to post-war Tokyo innovations—every dish has a story.

1. Temple Ramen – Kyoto (Vegan) 550

Rooted in the centuries-old traditions of shōjin ryōri—Buddhist temple cuisine—this is a serene, vegan ramen crafted to reflect Kyoto’s spiritual and seasonal sensitivity. The broth is layered with fermented elements, seaweed, and umami-rich ingredients, offering complexity without any animal products. A meditative, almost sacred bowl designed for Bangalore’s vegetarian community.

2. Tonkotsu Ramen – Hakata, Kyushu (Pork) 550

From Japan’s southern island comes the quintessential street ramen. The tonkotsu broth, slow-simmered for hours from pork bones, is intensely creamy and collagen-rich. Topped with chashu pork, black garlic oil, and thin Hakata-style noodles, this bowl is deeply satisfying and bold—a nod to the high-energy ramen stalls of Fukuoka.

3. Miso Ramen – Sapporo, Hokkaido (Chicken) 550

Cold winters demand warm bowls. This ramen, inspired by Sapporo’s classic miso version, is made with a chicken and soy base fortified with miso paste. Finished with charred corn, sautéed bean sprouts, soft-boiled egg, and grilled chicken, this comforting bowl is perfect for monsoon days in Bangalore.

4. Mazemen – Kyoto x Nagoya x Chef’s Remix (Brothless) 550

Mazemen is ramen without broth but with double the intensity. Thick noodles are tossed in soy tare, chili oil, pickled vegetables, and sharp aromatics. While inspired by Kyoto’s simplicity and Nagoya’s street-savvy flair, Chef Anumitra’s version introduces her own cross-regional playfulness. A dish for those who enjoy texture and punch.

SIDES & ADD-ONS

To round off the meal, Bento Bento will also offer a line-up of Japanese small plates designed to accompany the ramen bowls:

Vegetarian Options

• Sunomono Salad (Vegan) (350) Cucumber, carrot, wakame seaweed
• Corn & Radish Leaf Onigiri (380) Lightly grilled rice balls
• Assorted Vegetable Tempura (480) Served with tentsuyu dipping sauce

Non-Vegetarian Options

• Sunomono Salad (Seafood) (480) Crabsticks, wakame, cucumber, carrot
• Prawn Tempura (480) Light and crisp with wasabi mayo
• Chicken Nanban (480) Fried chicken glazed in tangy sauce, served with tartar

Dessert

• Dorayaki (400) 

Classic Japanese pancake sandwich with sweet red bean filling—a nostalgic Tokyo street snack

WHY THIS MATTERS NOW

As Bangalore’s food scene becomes increasingly global, ramen has emerged as a city-wide obsession. But few know the regional soul behind these bowls. The Ramen Map aims to offer context—not just carbs. It’s for eaters who care about origin, for diners seeking more than just trend.

It’s also a celebration of cross-cultural cooking—of how Japanese food, when done right, can be soulful and satisfying in the Indian context.

Come slurp your way through Japan.

Limited seats | 📅 June 19 | Tickets: 300 each, redeemable against the final bill