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.

DELICIOUS RICE

A true poke dish is made with delicious, especially short-grain rice, the quality of which deserves the same attention as sushi. In our restaurant, it is always fluffy and seasoned with a traditional broth.

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.

RICH IN PROTEIN

The most traditional type of meat you'll find in poke is salted fish. That's why we can't miss salmon fillet. But the modern world of poke is much more diverse, so delicious chicken or marinated tofu can't be missed either.

THE RIGHT NOODLES

Ramen is mainly a name for a special type of noodles. Ours are made fresh right here in Prague on a special Japanese machine and according to our own authentic recipe. They are made from wheat and we serve them in two sizes.

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.

DISTINCT TOPPINGS

Fresh and lush ingredients are the crown jewel of every our poke. Whether it's velvety avocado or sweet and sour tsukemono cucumbers. Edamame beans also add great texture. All of these are then given a sparkle by bold dressings.