OURSTORY
KĀMEN KITCHEN was created by Ben, a naturally curious chef with a wealth of experience. Ben studied cooking in China before joining a large restaurant with a team of 40 people.
Ben later opened his first restaurant in Brussels in 2010, where he offered Thai cuisine, before falling in love with creating ramen recipes rooted in Chinese culinary tradition. Ben's vision is one of authentic, gourmet, and noble cuisine: an artisanal Japanese fusion cuisine made with fresh noodles prepared daily in our restaurant, using local and seasonal products whenever possible.
To accomplish this mission, Ben has trained his team around this vision but also to ensure a joyful atmosphere both in the kitchen and dining room. Keen to offer innovative new recipes, Ben collaborates with Japanese ramen masters, particularly with the Men Impossible team: Japanese chefs based in Amsterdam who are happy to share their knowledge and experiments, as well as their humanistic vision. It is thanks to this collaboration that KĀMEN KITCHEN regularly enriches its menu, notably with absolutely delicious vegan ramen.
OUR ENVIRONMENTAL APPROACH
Ben also loves discovering new local producers who enable him to create healthy, seasonal cuisine. The restaurant sources notably from a farm located in Flemish Brabant.
Committed to welcoming all lovers of Asian culinary traditions, Ben has carefully developed recipes incorporating meat, fish, and shellfish, as well as vegan recipes dedicated to committed vegans and those curious to discover delicious recipes with unexpected flavors.
In addition to our supply of fresh, local, and seasonal products whenever possible, and our vegan recipes, we participate in preserving our environment by using reusable takeaway containers and eco-friendly cleaning products. KĀMEN KITCHEN also offers monthly selections of local craft beers through a dedicated menu, to be enjoyed either inside the restaurant or on the terrace to fully enjoy the beautiful days.
