"Ramen" Street Food Restaurants in Hovedstaden
If ever in doubt, look for the cool dog sign accompanied by the long queues — that’s how you know you’ve found Slurp. Since opening in 2017, it has been serving ramen bowls to Copenhageners, with everything that goes into them made entirely from scratch.
Hisashi Inoue from Fukuoka in southern Japan opened his ten-seat ramen bar in 2025 and quickly won diners over with slow-simmered broths, complex flavors, and springy noodles. The vegan tan-tan men owes its nutty aroma to a sesame base, while gyoza with pork or veggie fillings make for crispy sides.
Ramen to Biiru brings Japanese ramen culture to Copenhagen, created by the team behind Mikkeller. Since its launch, its ramen bowls have become staples on the scene, and the concept has expanded to multiple locations across the city, always featuring a limited-time special ramen on the menu.
Opened in early 2026, this ramen bar balances kawaii charm with a serious approach to making noodle soups. With creamy tonkotsu, classic shoyu, and spicy miso, there's a bowl for every taste. Framed anime prints line the walls, inviting guests to spot favorite characters as they wait for their meal.
When this ramen counter opened in 2015, it was among the first noodle-soup specialists in the Danish capital. Chef Gong Jiexian has run the kitchen for a decade, now serving a handful of varieties. The pork-bone tonkotsu remains the best-seller, while gyoza, bao, and wonton complete the offering.
The Danish debut of Yangguofu, a malatang chain with over 6.000 outlets worldwide, brought the customizable Chinese hot pot to central Copenhagen in 2026. Guests pick ingredients such as noodles, eggs, vegetables, and mushrooms from a well-stocked fridge, and the dish is then cooked to order in broth.
As Copenhagen’s ramen scene began to grow in the mid-2010s, chef Deliang Liu opened his eatery in 2018 and has run it ever since. In a warm setting with earthy colors and some 20 seats, he serves tonkotsu, miso, and shoyu bowls alongside wonton and curry variations, all made with homemade noodles.
This 2025 canteen brings street food traditions from the Shaanxi province to northern Copenhagen. It serves homemade biangbiang noodles, named for the sound of dough hitting the counter as they are stretched by hand. Roujiamo, the Chinese equivalent to a burger, is served the typical way with pork.
For travelers catching a train from the central station, this Japanese food bar offers a final taste of the city. Solo diners will appreciate the counter seating, as there are no tables for groups. Special maki rolls with tuna, tempura shrimp, or sweet potato share the menu with warming ramen bowls.
Diners are invited to eat in, surrounded by wooden wall panels, rattan pendant lamps, and warm lighting. The menu highlights pho, the Vietnamese noodle soup enjoyed at any time of day. For guests on the go, noodle salads, rice dishes, and filling sandwiches make convenient takeout options.
Chinese, Japanese, and Thai flavors share one board at this no-frills counter near Nørreport station. The mix-and-match format lets guests compose their Asian boxes: rice or noodles form the base, topped with one or two mains. Orange chicken and pak choi greens are among the six options.
Across the street from the Museum of Illusions, this Asian counter offers a very real stop for wok dishes with rice or noodles, ramen-style soups, and crispy snacks. The menu spans cuisines from Japan, Thailand, China, and Vietnam, and a mix-and-match option lets guests create their own box.