Come and make
ramen with us
wales' first ramen shop, and a production kitchen ten minutes up the road. a small team, properly high standards, and a lot of care taken over every bowl.
see open roles email us
we're always looking for talented, passionate, positive humans to join team matsudai.
the person matters far more to us than their current ability or experience. if nothing below fits, get in touch anyway - tell us a bit about yourself and why you think you'd be useful here.
“probably the best ramen in the whole UK.”
tim anderson, masterchef winner
“bowls of deep care and thoughtfulness. inventive, geeky and superb.”
jay rayner, the guardian
“remarkable when served in a restaurant, a small miracle when delivered halfway across the country.”
jay rayner, the observer
a 45-seat ramen shop with a busy open kitchen, four nights of service and a saturday lunch. a concise seasonal menu of ramen, unbeatable karaage and snacks, crisp beer and proper cocktails.
october to march the dining room is full every night. april to september we slow down and focus on collaborations, events and training.
our production kitchen and hq, where we cook, portion and ship hundreds of ramen kits a week to people all over the uk. production cooking rather than service - no pass, no tickets. what matters is getting the same result every single time.
and it runs largely nine to five, monday to friday. a proper, busy kitchen without the long late services. if you love cooking but you're done with finishing at midnight, this is the one.
- we publish the pay in full on every role below, so you know exactly where you stand before you apply.
- at the restaurant, your hourly rate is topped up by tronc, shared across the whole restaurant team by hours worked and seniority. it adds up to a meaningful amount.
- at taffs well there are tips too. they're smaller, and split by the number of shifts you've worked.
- paid trial shifts - we pay you to come and try us.
- taffs well runs largely nine to five, monday to friday. the odd exception, but that's the shape of it.
- a four-day week for the restaurant kitchen team.
- your birthday off, every year, on top of your holiday.
- a real low season from april to september, with lighter or condensed hours by agreement.
- staff meals every shift at the restaurant, free dining on your days off, and a discount on the rest of the bill.
- fully funded training, matched to your skills and where you want to go.
- collaborations with the best in ramen: tim anderson, neighborhood ramen, kanada ya, super ya and more.
- lots of our team have moved up into bigger roles, and our kitchen manager and ops manager both came up that way.
- a small team, which means real room to shape your own role.
the kitchen porter is essential to the smooth running of both our kitchens, leading on cleanliness, organisation and hygiene across grangetown and taffs well.
read the rolea new role supporting the general manager at our production kitchen. this is a call-out rather than a fixed job description - we would rather meet the right person and build the role around them.
read the rolecook our stocks, tares, chashu and toppings at scale in our production kitchen. a proper, busy kitchen with no pass, no tickets and no late services.
read the roleprep and serve our food to spec in a busy 45-seat open kitchen in grangetown. a four-day week, tronc on top of your hourly rate, and all the geeky precision of ramen to learn.
read the roleapplying for one of the roles above? send your cv to mawgaine@matsudai.co.uk, or leave us a link below and we'll come back to you.