Tania Passos, founder of Nanban, shares her journey from a career in finance to opening a unique ramen restaurant in the heart of Luxembourg. She discusses the inspiration behind Nanban, blending Japanese flavors with her Portuguese heritage, and how the restaurant has become a beloved spot for ramen enthusiasts.
Can you describe your itinerary in a few words?
I was born in Luxembourg to Portuguese parents who were entrepreneurs. My mother ran a restaurant in Luxembourg in the early ’80s, and my father opened several retail shops. I grew up partly in Porto and partly in Luxembourg. After graduating 20 years ago, I started working in the financial sector until July 2023, when I discovered a fantastic location for Nanban in the heart of the city. This opportunity accelerated the project my husband, our children, and I had envisioned for a second professional career, completely different from the first one. We opened Nanban a year ago, fully aware that the learning curve would be steep and it was! Nanban quickly became popular, and we grew thanks to the support and encouragement of our customers. None of this would have been possible without the support and trust my family put in me. I am so happy to have embarked on this new adventure and to be living my dream. When you love what you do, anything is possible.
What kind of experience does your restaurant offer its customers?
Ramen bars are thriving across Europe, gaining popularity among Japanese culture enthusiasts. With Nanban, I aimed to provide a cozier and more refined experience that our clients in Luxembourg specifically seek. We wanted Nanban to be the go-to destination for ramen lovers craving high-quality food with a touch of originality inspired by my Portuguese heritage. For instance, you can order a vintage white Porto for dessert, and I incorporate Portuguese recipes into some marinades. I do not strive for strict Japanese authenticity in every ramen I prepare; instead, I aim to offer something unique, homemade, tasty, and elegant. My team is deeply passionate about our project and the quality of the experience we deliver to our clients daily. Their constant innovative suggestions push me to evolve, but what I cherish most is seeing their smiles as they serve our clients and interact with each other.
“When you love what you do, anything is possible.”
What links do you make between Nanban and Luxembourg?
All the fresh ingredients we use daily are purchased in Luxembourg. The concept has been specifically designed for Luxembourg and its multicultural population. Most of our employees live in Luxembourg City. Although the job can be challenging, I enjoy every minute of it, especially the interactions I have with our customers, most of whom reside in Luxembourg. Luxembourg is small enough to allow us to know many of our clients by their first names, yet diverse enough to foster new and enriching relationships daily. I also cherish the connections I’ve built with other chefs across the country. It’s a small but beautiful world!
