Yao Jeng-hung has 30 years of experience as a hairstylist but ventured out into the restaurant business, opening French-style Chinese and Korean establishments. Three years ago, he and spouse Tsai Pei-fang opened this 21-seat ramen spot, exuding a warm family-style ambiance that embodies its "Ji" name—an ancient Chinese character for "gathering". Unlike most ramen eateries, Mr. Yao utilizes western techniques and ingredients such as basil leaves, cumin and onion powder to offer creative options like the excellent He Ju Ramen (NT$270), featuring traditional pork slices, egg, cabbage, seaweed and scallions in a slightly spicy, creamy tomato-infused Mexican-flavor broth and four Truffle Ramen options (NT$270-395): from Scallop Truffle to Milk Truffle. Other varieties include Clams Ramen; Prawn Ramen dishes made with Indonesian prawns and pork-bone, Thai-style and milk broths; Milk Broth Ramen; traditional Pork-Bone and Miso broth ramen choices. Besides various side dishes (NT$45-150) and ice cream, there's a new weekday lunch rice dish, sweet-sour-spicy Apple Curry (NT$220), prepared with pork-bone ramen broth, apple juice and eight seasonings.
擁有30年美髮師經驗的姚庭芳，轉型踏足餐飲業，曾開過法式風格的中韓式餐廳。3年前，他與妻子蔡佩芳，共同經營這間有21席座位的拉麵店，溫暖的家庭氛圍，也呼應了店名「八」，這個古老漢字所代表的「聚集」之意。
不同於一般拉麵店，姚先生運用西式烹調技法與食材，例如：羅勒葉、孜然及洋蔥粉，打造多款創意拉麵。其中值得一試的是和菊拉麵（270元），以傳統豬肉片、雞蛋、高麗菜、海苔及蔥花，搭配帶有微辣口感、融合濃郁番茄風味的墨西哥風味湯頭。另有4款松露拉麵（270—395元），從干貝松露到牛奶松露等不同口味。其他選擇包括蛤蜊拉麵；以印尼蝦搭配豚骨、泰式及牛奶湯頭的蝦拉麵；牛奶湯拉麵，以及傳統豚骨風味嗎湯頭拉麵。
除了各式小菜（45—150元）及冰淇淋，店家近期也推出平日午餐限定的米飯料理蘋甜帶辣的「蘋果咖哩」（220元），以豚骨拉麵湯、蘋果汁及8種調味料烹煮而成。