Ramen is big in Copenhagen. This year the fourth specialty ramen shop opened in the Danish capital. Ramen To Bíiru, meaning Ramen & Beer, was one of the first when it unlocked its door in December last year. The famous nomad brewery Mikkeller has joined forces with the restaurant Bento. Together they imported the Japanese chef Takuro Otani to perfect his original recipes in a Nordic environment. On our last Copenhagen trip, we had to stop by for lunch and find out what all the buzz about this place was.
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RAMEN TO BÍIRU Address & Contact Information Griffenfeldsgade 28, Copenhagen, Denmark Website Instagram Facebook
Ramen To Bíiru is carefully designed to resemble an authentic Japanese ramen shop. When we entered we were met by a ticket vending machine. This is where you place your order. You can choose between shio ramen (salt seasoning), shoyu ramen (soy sauce seasoning), and miso ramen (fermented beans seasoning), all priced at DKK 90-95. Eggs were a separate order, but unfortunately, we didn’t notice that. A selection of specially designed Mikkeller beers and artificial Japanese soft drinks make out the refreshments. Once you got your paper tickets you move to the counter to pay and receive your drinks. Later on, the food is brought to the table. This system is pretty cool and works surprisingly well.
The broth of the shoyu ramen was rich in flavor but quite light consistency with a clear to brown color like a classic shoyu should have. The wavy noodles were perfectly cooked, and still had a slight bite to them. According to the Serious Eats Guide, ramen should be eaten fast before the noodles are overcooked and get mushy. That’s why you need to slurp, slurp, slurp! Our bowl of ramen was topped with fresh scallions, Menma (fermented bamboo shoots), and Chashu (roast pork). The only letdown with Ramen To Bíiru is that they were a bit cheap on the meat and toppings. Damn, that we forgot that egg! The Ramen beer we ordered was fresh, fruity, and a good match.
Ramen To Bíiru is a tiny shop. You can sit two and two in each of the windows or by a common table in the middle of the room. This long, beautiful table is made up of huge pieces of rough wood and looks impressive. I love how they’ve made the whole place feel so authentic Japanese, with the ticket vending machine and a keen eye for details everywhere. Mikkel Borg Bjergsø of Mikkeller and Daisuke Uki of Bento were not the first to open a dedicated ramen bar in Copenhagen, though. The first was Ferment, which also sells steam buns, and the latest now is Papa Ramen. I hope to stop by all of them at some point, just like I also checked out the pop-up Hrímnir last time I visited the city.
When I took this photo of noodles boiling, chef Takuro Otani gave me a look like he wished death upon me. I am not sure whether photographing food being prepared is an insult in Japan, but he certainly didn’t approve of it. Luckily, we still got our food in the end, even though it took a suspiciously long time. Next time I guess I’ll have to ask politely first.
Which is your favorite ramen shop in Copenhagen? Please leave a comment below.
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