![]() Opening times Monday – Saturday, 11.30am – 3pm 5pm – 10pmĬontact 0, Shop 6, The Rockwell, Green Point, Cape Town Genki Sushi & Japanese Tapas ![]() The ramen While we don’t know what varieties will be on the menu, we do know that the noodles will be home made and delicious, with options to satisfy various palates. It doesn’t serve ramen yet, but Arato assures us they will be churning out delicious noodle dishes in a month or so when their noodle machine arrives from overseas. Owned by celebrated chef Arata Koga (formerly Tank and Genki), this casual gourmet spot lives up to its name – izakaya means Japanese gastropub – with its cool indoor-outdoor scene that is reminiscent of a streetside spot in Tokyo. Opening times Monday – Saturday, 5pm – 10pmĬontact 0, 103 Harrington Street, Zonnebloem, Cape Town Izakaya Matsuri The ramen There are four lip-smacking bowls on the menu, all rammed with flavour: shoyu pork-belly ramen (with a light broth) kimiko tofu ramen with bok choi (with a thick, sweet broth) braised-beef ramen (with spicy miso) and a chicken laksa ramen. The rough-and-ready decor and tavern-like seating is all part of its appeal but, actually, the ramen is the main event! Locals have been flocking to to this grungy, no-fuss ramen bar since it opened above Lefty’s four years ago. Location 77 Regent Road, Sea Point, Cape Town Downtown Ramen ![]() Opening times Tuesday – Sunday, 12pm – 11pm The ramen There are five types (chicken, duck, beef brisket, beef fillet and vegetable), all seasoned to perfection and made from chicken bones (except, of course, the vegetable ramen). Either way the generous sizes will keep you full long after you’ve had your last mouthful. Here’s where to get your noodle fix in Cape Town.Īn after-work and weekend favourite, this ramen bar bursts at the seams most nights, so it’s best to come early or settle for takeaway noodles. And, with winter here good and proper, there’s hardly a better – or more delicious – way to ward off the sniffles than with a big, brothy bowl of ramen. The origin of these utterly delicious bowls of comfort might be a bone of contention (some say China most say Japan), but there’s absolutely no dispute about how darn delicious and satisfying (and relatively inexpensive) ramen is!Īnd that’s even before we delve into the health-giving properties of what is essentially noodle soup (if done correctly, the slow-cooked bone broth takes hours to make and, as such, is packed with gut-activating nutrients).įortunately for Capetonians, a fresh wave of ramen bars has washed up onto our shores, allowing us to satisfy our cravings for these belly-warming broths. Despite this extra bit of effort, these products make it possible to enjoy restaurant quality ramen conveniently at your own home.Oodles of noodles at these slurp-tastic ramen restaurants! In addition to boiling the noodles, you must also make the soup from the concentrated soup base included with the noodles and your desired toppings. These are fast and easy to make too, but require a little more time to prepare than the instant varieties as the noodles do not come precooked. There are also various types of fresh ramen and ramen toppings sold at Japanese grocery stores. Hotels in Japan almost always provide a hot water pot on their rooms, making these types of instant ramen an easy, hot meal choice for tourists, as well. The simplest require only the addition of hot water, which is sometimes supplied at the store or machine where they are sold. A wide range of instant ramen products are sold in cups and packets at supermarket, convenience store and some vending machines. Ramen are also available in several prepared forms that are quick and easy to make at home or in your hotel room. One type of kamaboko that is commonly served on ramen is naruto (or narutomaki), a sawtooth edged, white fish cake with a pink spiral design on it.Ĭanned corn is often paired with butter and served on miso or shio ramen.Ī thick pat of butter adds creaminess and depth. Various types of seaweed such as wakame and nori are commonly added to all types of ramen. Hard boiled, soft boiled, raw and marinated eggs are all popular toppings on any type of ramen. Raw or cooked bean sprouts add sweetness and crunch. Negi is a ramen standard, while karanegi is often seen with miso ramen. Karanegi is a spicy variation of shredded leeks mixed with chili oil. Preserved bamboo shoots with a salty flavorĬhopped or shredded leeks or green onions. Kakuni (braised pork belly) is served instead of chashu at some restaurants. Most ramen-ya also serve Chashumen (chashu ramen) which is a ramen dish with additional pieces of chashu. Chashu is a very common topping, and standard bowls of ramen usually come with one or two slices of it.
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