For someone who lives in the northern part of Metro Manila, a trip to Alabang sometimes feels like you need a passport. Between the distance and the traffic, it’s not exactly the kind of drive you make on a whim.

But every now and then, there’s a meal worth heading south for. That was the case when we made the trip to Ramen Yushoken in Molito, Alabang. While I knew the restaurant by reputation, it wasn’t until I visited last July 15 that I realized how deeply it has become part of family life in the south. For many, this is where children first learn to use chopsticks, where picky eaters are introduced to Japanese cuisine beyond home-cooked meals, and where families gather around steaming bowls of ramen that have become traditions of their own.

Since opening its doors in 2012, Yushoken has earned a loyal following by staying remarkably focused. Developed through partnerships with Japanese ramen masters, including Koji Tashiro and the late Kazuo Yamagishi, widely regarded as the “Ramen God,” the restaurant has built its reputation on authentic techniques, quality ingredients, and consistency rather than an ever-expanding menu. Its name, Yushoken, translates to “House of Ramen Champions,” a philosophy reflected in every bowl that leaves the kitchen.

Now, for the first time in years, the restaurant is expanding the experience around those bowls. Launched on July 15 at the original Molito branch, the new Chibi Yudon Sets are designed for the person at the table who simply doesn’t feel like having ramen.

In every family or group of friends, there’s always someone who would rather have rice than noodles. Instead of asking them to compromise, Yushoken has built a menu around them while maintaining the same attention to quality that diners have come to expect.

We tried several of the new Chibi Yudon Sets, but of course, no visit to Yushoken would be complete without ordering the ramen that made it famous. The rice bowls complement the experience rather than compete with it, giving diners more choices while keeping the restaurant’s signature bowls firmly at the center of the table.

Among the new additions, the Kakuni Don stood out with its tender pork belly braised in a sweet soy glaze and served over Japanese rice with a soft-boiled egg, shredded leeks, minced garlic, and mustard. The Titan Don paired grilled chicken glazed in yakitori sauce with a soy-marinated egg and pickled ginger for a satisfying, comforting meal. Seafood lovers will likely gravitate toward the Ebi Tendon, where crisp tempura prawns, vegetables, and tamago tempura are finished with sweet tendon sauce, while the Beef Curry (my fave) delivers slow-simmered beef in rich Japanese curry with fukujinzuke pickles and a touch of bird’s eye chili for extra heat.

The ramen, meanwhile, remains exactly what people drive to Alabang for. Signature bowls including the Shio, Shoyu, Miso, and Tantanmen continue to anchor the menu alongside tsukemen and maze soba, the dishes that have defined Yushoken for the past 14 years.

Families with younger diners now have another reason to visit. The new Okosama Sets package child-sized bowls of Shio or Shoyu ramen with karaage, cheesy fries, steamed buns, and orange juice, all served in playful Daruma-themed dinnerware that makes the meal feel like an occasion in itself.

Dessert proved just as thoughtful. The Sesame Panna Cotta combines roasted sesame with the silky Italian classic, while the Yuzu Tiramisu brightens the familiar dessert with citrus. The Yaki Imo Mochi, filled with sweet potato, caramel miso, and Biscoff before being finished with black sesame, offers a fittingly indulgent end to the meal.

What impressed me most wasn’t simply that Yushoken had introduced new dishes. It was how naturally they fit into what the restaurant has always been. The Chibi Yudon Sets don’t take attention away from the ramen. Instead, they make it easier for everyone at the table to find something they’ll enjoy, whether they’re longtime regulars or first-time visitors.