Gaku Ramen Announces Authentic Ramen Restaurant in Vermont


Gaku Ramen announced the opening of its flagship authentic ramen noodle restaurant in Burlington, Vermont, this May. Gaku Ramen will offer the ultimate comfort food in college towns across the Northeast, appealing to students and residents alike with its menu of traditional ramen options at affordable price points.

Coinciding with the growing demand for and interest in ramen across the country, the Gaku Ramen ownership team plans to roll out additional locations in college towns across the Northeast. Gaku Ramen will serve six varieties of ramen, including the traditional miso, shoyu and tonkotsu options, each for under $10 a bowl.

“The inspiration for Gaku Ramen is simple,” says Kelley Jones, managing partner of Trust3 Hospitality. “We will be bringing Burlington and other college towns in our region a ramen restaurant where students, young professionals, and families can enjoy a bowl of ramen and experience something new in their area. We are looking at the overall experience with this restaurant concept by delivering authentic, affordable cuisine with a welcoming and vibrant atmosphere.”

Trust3 Hospitality is the management company for Gaku Ramen, lending its extensive experience in launching restaurants and nightclubs nationwide. With offices in Las Vegas and New York, Trust3 Hospitality has previously partnered with industry leaders, including Chefs Angelo Sosa and Geoffrey Zakarian, in restaurant ventures around the country. Today, Trust3 Hospitality is operating in Aspen, New York City, Long Island and Findlay, Ohio, in addition to Burlington. Los Angeles-based Vanrooy Creative Group has designed an open, modern interior setting reflective to both Japanese and Vermont aesthetics.

The menu has been created in collaboration with consulting chef Kabuki Nakazawa of Tokyo, and the bar menu will include Vermont and Japanese craft beers, as well as a wide selection of Sake and Soju.


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

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