Jinya bowl.
JINYA Ramen Bar

The first 100 dine-in guests received free ramen for a year. 

JINYA Ramen Bar Opens Store in Charlotte, North Carolina

North Carolina can now enjoy its first taste of what true ramen culture is like because JINYA Ramen Bar opened in Charlotte Monday, September 20. 

Located at 601 St. Tyron St., the new JINYA restaurant celebrated its grand opening by giving the ultimate gift of free ramen to the first 100 dine-in guests starting at 11 a.m. Winners will have the opportunity to choose from over 12 of JINYA’s acclaimed ramen that combines bold noodles with thick, rich broth that slowly simmers for 20 hours. 

“We’re thrilled to give the Charlotte community a JINYA Ramen Bar to call their own,” says Franchisee Jahzmin French. “We’ve hired an incredible team to help us introduce JINYA’s real ramen culture to North Carolina, and we look forward to having our bold, authentic ramen quickly become a Charlotte staple.”

Using only the freshest ingredients, JINYA serves guests authentic Japanese cuisine with its slowly simmered broths, signature noodles and perfectly paired small plates. In addition to its regular full menu, JINYA Charlotte will feature the brand’s new limited-time Chef’s Specials – Zero-Spicy Maze Soba and Vegan Crispy Rice with Guacamole. With zero broth and all flavor, the Zero-Spicy Maze soba features extra thick noodles dressed with rich Umami sauce, topped with ground Arabiki pork soboro, onsen tamago, crunchy spicy garlic sauce, sesame seed and shredded nori dried seaweed. Adding to its extensive vegan offerings, JINYA’s Vegan Crispy Rice with Guacamole is crafted with fresh guacamole made with red onion and tomato on top of crispy grilled sushi rice. Guests will also be able to enjoy JINYA’s limited-time Red Garnet ­– house-made vegetable broth served with thick noodles and juicy fried chicken thighs made with JINYA’s original garlic pepper.

JINYA Charlotte is open every day from 11 a.m. to 10 p.m.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.