A local ramen shop has expanded by joining the bustling Asian noodle district at the northwestern end of Robson Street.

Vancouver's Ramen Koika, which opened its first location on Davie Street (at Bute Street) in 2014, opened its second location in the West End on March 23 at 1479 Robson Street (the former location of Hapa Izakaya).

This spacious 1,800-square-foot venue features wood-based modern décor, an open kitchen, and a noodle-making machine area (customers can watch noodles being made), and seating for up to 35 people.

In a departure from traditional Japanese ramen seating which often pack people in elbow-to-elbow, owner Caleb Yoondoh Lee explained in an interview with the Georgia Straight at the new premises that although he could accommodate more people, he's being careful about not overwhelming their capacity.

The menu remains largely the same as their Davie Street location, but with some minor adjustments.

Lee explained that he streamlined the menu, and has made some adaptations to demographic differences of the neighbourhood.

For instance, he pointed out that in the Davie Village, he began offering both lean and fatty chashu (pork) but because no one ordered the fatty version there, he discontinued it a few years ago. On Robson Street, however, he has started offering it again, as a more predominant Asian clientele, familiar with the staple, has already taken to it.

After visiting Fukuoka last year on his annual trip to Japan, Lee says he was inspired by the regional ramen style there to start making his own thin noodles. He now serves thin noodles for some of his classic-styled bowls (which use a pork paitan broth and range from $10.50 to $12.50). That includes tonkotsu shio ramen, triple black garlic ramen (with triple black garlic oil), and Yokohama recipe for buromato shoyu ramen, which features a slight "smoky taste".

Among their speciality bowls in their "cuisine" section (which feature wok-fried ingredients), there's an offering not very common in Vancouver—seafood ramen—that has become one of their best-sellers. King's Seafood ramen ($14.50) is inspired by Nagasaki champon and served with New Zealand green mussels, blue crab, clam, Thai chili, black tree fungus, and bean sprouts.

The menu also offers vegetarian options, such as triple black garlic ramen served with tofu and bean sprouts (instead of chashu and garlic chips); and both Humble Prince and Queen's chicken-broth-based ramen, which feature different toppings. Queen's ramen and the aforementioned burumato shoyu ramen are specially priced at $8 each, which is markedly lower than the average price of bowls at most local establishments.

Undaunted by the competition, Lee says he's very excited about entering the area. He also points that unlike ramen franchises, he'll be able to change the menu according to customer preferences and demand so there may be further adjustments to come.