Best "Ramen"-Street Food Restaurants
Wherever you see “Mochi,” you can count on quality and great flavor—and that goes for the Japanese soup kitchen at the Vorgartenmarkt, too: Rich broths and authentic noodles combine with a variety of toppings to create classics like tonkatsu ramen, but they also offer creative, seasonal dishes.
Before diving into the soups at this popular ramen hotspot, start with Japanese tapas like gyoza, satay skewers, or dashi clams, then choose from classic tonkatsu, vegan shio, or spicy chicken ramen—or the seasonal special.
Whether it's seafood, curry, or tonkotsu ramen—the bowls are all brimming with rich broths made from pork, chicken, or vegetables, and countless toppings that can be added upon request. But udon, soba, and donburi are also available in a delicious variety.
After the founders perfected their recipes on trips to Kyoto and Hong Kong, slow-simmered broths (tonkotsu, shoyu, and miso bases) are made here from scratch, but with Swedish ingredients. They form the base for flavorful ramen, topped with meat, egg, and more. The name means bamboo in Japanese.
House façades, paper lanterns, and glowing shoji windows: the interior recreates a nighttime alley in Tokyo. The ramen is based on pork, chicken, or vegetable broths, with toppings like entrecôte, clams, and tofu. Unlike the original at Hötorgshallen, this 2024 branch also offers sides and desserts.
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.
At Stockholm’s first kitchen dedicated to Lanzhou beef noodles, open since 2024, the wheat noodles are hand-pulled to order in widths from 1 millimeter to 1.5 centimeters. The signature bowl comes with sliced beef, coriander, spring onion, and white radish in a light broth.
“Sort of Asian” defines the kitchen at Pink Head, now a Malmö institution. Known for biang biang noodles, ramen and dan dan alongside house-made creations, it started as a pop-up, moved into Malmö Saluhall, and later grew into its own space. The menu now stretches beyond hand-pulled noodles.
Barobao in Södermalm keeps things simple, with bao buns at the centre of attention. Filled with everything from crispy meats to vegetables and bold sauces, the menu also features a range of other Asian-inspired dishes alongside the fluffy street-food staples.
Named for the capybara, the largest living rodent, and known as an easygoing creature, this ramen bar aims to be just as sociable and popular among its guests. With seven noodle soups and a brothless mazemen, plus various snacks and mains on the menu, there is enough variety to reward return visits.
When you’re devouring your ramen with such relish, you must be at Miyako. The soups are so delicious that you’ll want to savor every last drop of broth and every strand of noodles. It’s also worth trying some of the other delicacies, such as the vegetarian stir-fry with tofu and mushrooms.
When you’re devouring your ramen with such relish, you must be at Miyako. The soups are so delicious that you’ll want to savor every last drop of broth and every strand of noodles. It’s also worth trying some of the other delicacies, such as the vegetarian stir-fry with tofu and mushrooms.
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.
After the Mikkeller-owned Ramen to Biiru expanded from Copenhagen to Malmö with not just one, but two locations, it has quickly become a go-to spot for a daily ramen fix, open every day of the week. Keep an eye out at the bar for the handwritten monthly special.
Punk rock, creative izakaya-style comfort food from the open kitchen, and a selection of fine wines in the fridge: For many years now, Usagi has been a living room, a pub, and a bar where you can enjoy gyoza and furikake popcorn, miso eggplant, and BBQ eel. Great “Dirty” ramen soups during the week!
Yume Ramen serves Japanese noodle soups of the highest quality. The noodles are made from Swiss flour according to an original recipe from Japan, and the broths are virtually unmatched in their depth of flavor. The house specialty is the Toripaitan, made from chicken bones simmered for a long time.
Japanese-inspired ramen spot with a focus on deep broths and well-structured bowls—slow-simmered stocks and precise toppings create exciting flavour combinations. Side dishes consist of fried shrimp or chicken, or gyozas filled with pork or veggies. A go-to spot for casual dining.
A Nordic take on Japanese ramen classics. Hrimnir’s handmade noodles, house-fermented sauces, and seasonal Norwegian ingredients give each bowl a character that is hard to find anywhere else. Now in two locations: the original Maridalsveien spot and a new restaurant in Storgata.
The ramen spot that put the dish on Oslo’s map back in 2017. Koie serves traditional Japanese ramen with house-made noodles and broth, alongside crowd-pleasing small plates like karaage. Now found across multiple locations in Norway and beyond.