Ramen To Bíiru Vesterbro
Our second ramen location in Copenhagen is essentially an extension of our first: no reservations, world-class ramen.Japanese ramen is a traditional dish with a storied past, with each ramen chef protectively nourishing and caring for their own secret, individual recipes. By bringing in Takuro Otani from Japan long before the opening of our Nørrebro location, we achieved the dual goal of allowing him time to adjust to his new surroundings and prepare his broth exactly as it would be in Japan.Takuro works within the three major categories of ramen; Shio, Shoyu, and Miso. These styles express a spectrum of flavors, ranging from lightest (shio) to richest (miso), all topped off with homemade noodles and a variety of specially-curated toppings. This is what made Ramen to Bíiru Nørrebro a huge success, and thus generated an even higher demand for world-class Japanese ramen in Copenhagen – leading to the opening of this Vesterbro location.
What sets Ramen to Bíiru Vesterbro apart from our other ramen locations is that it houses roughly double the number of people as the original Nørrebro restaurant. The selection is the same as Ramen to Bíiru Nørrebro, with a monthly ramen. After several requests, Master Takuro San also developed a vegetarian ramen variant for the opening of the Vesterbro location.