Food Drink

Kazumi Ramen is all about taste, authenticity & Wagyu beef

Restauranteur and chef Clark Zhang is bringing his love of Wagyu Beef to new ramen restaurant, Kazumi Ramen, on Norwood Parade.

Feature image for inspiration.

Clark Zhang’s specialty is Wagyu beef, and that is the focus of his new Norwood Parade restaurant, Kazumi Ramen. 

Zhang has long championed Wagyu in his hospitality endeavours, in particular as head chef and owner of Samurai Teppanyaki House in Hyde Park.

Samurai Teppanyaki House is Australia’s first licensed Kobe beef restaurant.

Kobe beef, a variety of Wagyu, is known as the most expensive beef in the world.

“We have the best source of the best quality Wagyu beef locally from Australia, and imported from Japan,” says Zhang.

Indeed, it was the specialness of this Wagyu beef that inspired Kazumi Ramen. 

A unique Japanese recipe will be referenced to create Kazumi Ramen’s dishes, with Zhang particularly excited about the 100% Wagyu Beef Ramen, with Wagyu beef topping. 

“I love ramen a lot,” says Zhang, who hopes Kazumi Ramen will provide a high standard offering for fellow ramen lovers. 

When asked about menu highlights, Zhang unsurprisingly references the 100% Wagyu Beef Ramen, as well as the 100% Wagyu Beef Ramen Miso, the Dry Noodle with Wagyu Beef topping, and the Wagyu Beef Gyoza. 

The restaurant’s interior is still mostly under wraps, although Zhang states the design will incorporate an open kitchen.  

Find out more about Kazumi Ramen here.

Kazumi Ramen is yet to open, but when it does, you can find it at 150 The Parade.

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