We are a Japanese ramen concept situated in the heart of Østerbro, just a stone’s throw from Trianglen, on Nordrefrihavnsgade, with both in- and outdoor seating, as well as take away. Like our other locations on Nørrebro and Vesterbro, we do not take seat reservations.
Ramen to Biiru Østerbro offers 15 different ramens, both classic Japanese as well as Ramen To Biiru originals, and including two that are exclusive to our Østerbro location. There are also 4 vegetarian (vegan) options. We have 6 different craft beers on tap as well as a vending machine stocked full of fun and rare craft beers, we also have Japanese soft drinks. Additionally, we have a (small) games center, great for both adults and kids!
Come by, print your food and beer tickets at the machine and then find or wait for available seating. When you have found seating you simply place your order at the counter with your printed tickets, and it will be brought to your seat.
MON – SUN: 12.00 – 21.00
(kitchen closes at 20:45)
Ramen To Biiru er et Japansk ramen koncept, som først åbnede dørene tilbage i 2015 på Nørrebro. Sidenhen har vi åbnet restauranter på Vesterbro, Østerbro, Frederiksberg & Valby.
Vi tilbyder et hav af forskellige ramens, både klassisk japanske, men også vores egne kreationer. Dette inkluderer også 3 veganske optioner. Hvor størstedelen også kan tages med hjem som take-away!
Derudover har vi et bredt sortiment af special øl, både på fad, flasker og dåser, samt japanske sodavand og te.
Mandag – Søndag: 12.00 – 21.00
(Køkkenet lukker 20.45)
Chicken broth, chili and Yuzu (Japanese citrus fruit) , Kombu (Japanese seaweed) base, topped with soy-marinated pork belly, spring onions and wakame seaweed.
Classic chicken broth and SHIO-taré (the flavor base for the ramen, salt) topped with thin sliced rich and tender pork neck chashu, spring onions and crispy nori seaweed.
Chicken broth and SHOYU-taré (the flavor base for the ramen, soy-sauce) topped with thin sliced rich and tender pork neck chashu, spring onions, narutomaki (steamed minced fish meat) and flavored bamboo shoots.
Chicken broth added a creamy miso paste. Topped with thin sliced rich and tender pork chashu, pak choi & spring onions.
Chicken broth and spicy miso blend, topped with kakuni (rich fatty pork belly), spring onions and hanjyuku tamago (soft boiled egg). Special feature: choose your spiciness (flavored from dried SHICHIMI chili and chili oil).
Levels 1 – 4.
Chicken broth and Yuzu (Japanese citrus fruit), Kombu (Japanese seaweed) base, topped with thin sliced rich and tender pork neck chashu, spring onions, flavored bamboo shoots and crispy nori seaweed.
Chicken & vegetable broth with konbu taré & a sesame / chili blend topping: Minced chili chicken, spring onion & pak choi.
A rich miso based ramen with kakuni, chashu and spicy minced pork.
Chicken & vegetable broth, sichuan marinated minched pork, chili, ma po tofu and spring onions.
Choose between a shio or shoyu style broth with chashu, wakame and naruto.
A broth of Kombu (Japanese seaweed), with Shoyu-taré (the flavor base for the ramen, soy-sauce), sesame oil and homemade garlic/ginger oil. Topped with mushrooms, wakame seawees and spring onions.
Vegetarian miso ramen, topped with tofu, pak choi and wakame.
Our popular spicy miso ramen, in a vegan option. Topped with tofu and marinated mushrooms.
Edamame with yuzu juice and salt.
Gyoza with minced chicken, soya and spring onions (3 pieces).
Mushrooms long simmered in soy marination served with garlic oil and spring onions.
Pork long simmered in soy, mirin, and sugar, served with black pepper and spring onion.
5 pieces of deep fried Chicken Karaage + mayo
5 pieces of panko battered deep fried prawns + mayo
Is the adventurous story of a beer loving Danish math- and physics teacher, who started experimenting with hops, malt and yeast in his small kitchen in Copenhagen and today exports his craft beer to 50 countries around the World. Mikkel Bjergsø’s inventive and constant development of Mikkeller has made him internationally acclaimed as one of the most innovative and cutting-edge brewers and entrepreneurs in the world.
Japanese ramen is roughly 400-years old. From food stalls in Yokohama’s Chinatown, ramen spread to the rest of Japan. In those days, Chinese lamian (pulled noodles) was adapted to suit Japanese preferences and called Chuka Soba (Chinese noodles).
A simple bowl of Chuka Soba (egg noodles in a broth made from chicken stock seasoned with soy sauce),became popular for its taste, reasonable price and fast service. Thus the Japanese soul food, ramen, was born.
Our goal and objective, like so many before us, is to spread the warmth and lovely spirit of ramen to all of you.
In the nature of evolution, we hope to flourish and create our own unique style and taste that will suit ours and future generations to come. Our minds are never resting and we are always working on new recipes.
We will kick it off with chicken based broth like the first some 400-years ago with a bit of everyday fun from modern Japan and its fast-food culture in combination with similarly unique and high-quality craft beer, enjoy!