top of page

WE ARE
OPEN

ESSENCE OF RAMEN

Only a careful combination of authentic ingredients can create perfect ramen piece by piece.
 
The search for it is a never-ending process and an exciting game full of discovery.
KARAAGE DON ramencraft-orez.webp
TONKOTSU RAMEN ramencraft-orez.webp
KIMCHI SALAD ramencraft-orez.webp
STRONG
BROTH

Exactly the foundation of all ramen soups we serve. In RAMENCRAFT, the head chef simmers the broth for 8 to 12 hours from various parts of bones and meat to achieve the richest flavor the broth can offer.

VARIED
VEGETABLES

Cooked al dente or served fresh in exact amounts. That's the basic rule we adhere to in preparing vegetables for ramen soups. Most often it's leek, spring onion, spinach, bamboo, soy sprouts, corn, and garlic.

SEA
WEED

Seaweed is an integral part of Japanese cuisine. The Japanese love it especially for its unique taste, minerals, fiber, folic acid, and vitamins. The most common are WAKAME and NORI seaweeds, which we also use in our ramen.

MEAT
OR TOFU

Juicy, some crispy, fragrant, and melting on the tongue. That's the kind of meat that's part of our ramen soups. Choose ramen with chicken, pork, ground pork, or vegetarian ramen with tofu.

DELICIOUS
NOODLES

Without noodles, there is no ramen. The noodles that we have chosen for our ramen soups after long selection, tasting, and testing, are imported from Japan. They are wheat-based and we serve them in two sizes, thin and thicker.

MARINATED
EGG

The secret spice mix of our ramen head chef gives the marinated eggs a unique flavor, which perfectly complements the selected ramen soups. We source eggs exclusively from free-range hens and always serve them soft-boiled.