Kuma Ramen

Kuma Ramen Kuma Ramen Eatery

Craft Ramen Made In Berlin

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Ramen Pop-up every month in Markthalle Pfefferberg

10/04/2026

NEW MENU ITEM 🚨

Special BBQ Plate:

🍖 Ribs
🌭 Sausage
🥔 Potato Salad
🍅 Tomato Laab

When you haven’t checked our latest reel yet: We are closing in July for renovation.The last bowl of ramen can be enjoye...
28/06/2024

When you haven’t checked our latest reel yet: We are closing in July for renovation.

The last bowl of ramen can be enjoyed on the 20th of July. We are planning to fully integrate a new item into our menu. Rejoice in welcoming the Kuma-style Banh Mi. It retains the essence of a Banh Mi but is infused with our signature ingredients such as “Spicy Seabura” and “Triple Garlic Tonkotsu”. Yes, you heard it right—we are bringing back Triple Garlic Tonkotsu in a different form as a French dip for the Banh Mi. Trust me on this one, this sandwich is and should be in a category of its own. The idea of dipping your favorite bread into a rich and hearty soup is an out-of-this-world experience.

During the time Kuma Ramen is closed, we will be serving Philly Cheesesteak at the popup place next door. Of course, we will serve it with a beefy ramen-like soup on the side to keep the ramen spirit alive. If the renovations are done sooner, the Philly Cheesesteak bonanza will end, and we will return to making Ramen, Ribs, Baos, and Banh Mi.

There will be an occasion where we are going to serve Ramen, and it will be on the 30th of July.

The theme for the next supper club is Laksa, and I am thrilled to crack open coconuts again to make coconut cream from scratch. Reservations will go live on the 16th of July.

Check out the reel when you want to know a little bit more background information.

The Next Season of ICC: Invite a Chef Collaboration is Here!Dear followers, we are excited to announce a culinary advent...
16/06/2024

The Next Season of ICC: Invite a Chef Collaboration is Here!

Dear followers, we are excited to announce a culinary adventure that will delight your taste buds. You may remember her from our memorable collaborations featuring Tom Yum and Khao Soi. We're thrilled to welcome back Nicha and .charme for a special event that promises to be unforgettable.

After exploring Ramen and Tsukemen, we're now turning our attention to Mazesoba, a dish perfect for this season. This time, we’re introducing an exquisite Tom Yum Lobster Bisque special. While our initial Tom Yum was well-received, we wondered—how much more amazing could it be with lobster instead of shrimp?

Look forward to the rich, intensified flavors of traditional Tom Yum, all concentrated into a delightful sauce. Imagine sour, sweet, creamy, and everything you love about Thai cuisine, brought together in perfect balance.

And of course, it wouldn’t be Tom Yum without the beloved Mama Instant Ramen. How will we incorporate this classic ingredient into our gourmet version? Join us and find out!

We can't wait to share this culinary journey with you. The next season of ICC: Invite a Chef Collaboration is not to be missed!

Stay tuned, food lovers. We hope you'll join us for this exciting experience!

Kuma Ramen is providing you with Asian Smoked Wings on the upcoming Wednesday. Mark your calendars, it's going to be an ...
09/06/2024

Kuma Ramen is providing you with Asian Smoked Wings on the upcoming Wednesday.

Mark your calendars, it's going to be an insane evening with great music and even better wings.

The wings in question are as follows:
🌶️Smoky Spicy Red Sichuan Wings
🍋Smoky Green Sichuan Lemon Pepper Wings
🍶Smoky Teriyaki Wings

Only at Markthalle Pfefferberg for 1 night.

Special drinks are made with Woodford Reserve.

There is a Link in my story, if you want to read some behind the scenes and R&D progress of what goes into these wings.

Iekei has been our most popular special at Kuma. If you haven't tried it yet, this week is a good opportunity to do it a...
03/06/2024

Iekei has been our most popular special at Kuma. If you haven't tried it yet, this week is a good opportunity to do it again. We've made this special a lot in the past few days. I can't promise to make it every month, but I plan to do it.

What's so special about it? Everything is a vessel for the soup. The goal is to get as much soup in without drinking it.
All the ingredients are meant to be soaked or absorbed by the soup. It's a rich and hearty soup that goes really well with rice and garlic.

What makes our version so special?
We smoke the meat in an offset smoker from our friends . It's safe to say that the intense smoke aroma and tenderness is out of this world when you choose to smoke meat in a proper BBQ smoker compared to pot smokes, which is more common in Japan.

We love to bring certain aspects of Japanese ramen closer to you. Since last time, we have added an Ajihen Station next to our ordering counter. Help yourself to as much Triple Garlic goodness (pickled, raw and crispy chips), mayonnaise and extra soy sauce to bring out the true Iekei experience to the table.

🍚The pro move is to drap your soup-soaked nori over the rice that is covered with garlic and mayo and make a mini onigiri with it. You won't believe me, how good this bite is. In my opinion, this particular bite is the reason this style has captured my heart.

Summer is on. We are switching to our Summer Menu 2024 for the next four months. These changes will bring a lot of fresh...
28/05/2024

Summer is on. We are switching to our Summer Menu 2024 for the next four months. These changes will bring a lot of fresh wind to our honest ramen place. If
Please do not be sad that the menu has changed. This is an opportunity for you to try the following menu changes.
The Tonkotsu will be replaced by a lighter Shoyu Ramen, which can be upgraded to Dirty Shoyu thanks to our very potent "Dirty Fish Paste." It comes with a lighter ham-style Chashu made with Duroc Neck gently cooked Sous Vide. We will still have our Kakuni-style pork belly available.
Tsukemen will be served throughout Friday to Sunday. This decision was made based on our experience last summer, when we found that we hardly sold any Tsukemen during the week. This decision will result in a more consistent and better product.
During the summer heat, we will be adding two more ramen options to the menu, which should provide a variety of choices for our customers. We are excited to announce the return of our seasonal pesto miso mazesoba, as well as the introduction of a new cold ramen option inspired by the traditional Japanese dish of cold soba. The base for this new offering is a cold brew made with houjicha and served with buckwheat ramen noodles. Both ramen varieties are accompanied by juicy turkey, which complements the light flavors of the dish. Omitting the turkey makes them vegetarian.

In the next edition of our ICC [Invite a Chef Collaboration], Nisha and I will be cooking up our Tom Yum V2. The star ingredient will be a lobster bisque to serve as the base for the special. Stay tuned for more info.

Here is a summary of the events for June:

Tonkotsu gets replaced by Shoyu Ramen
Pesto Mazesoba and Houjicha Tea Ramen (cold) available
Every Fri – Sun Tonkotsu Gyokai Tsukemen

8th & 9th June Iekei
17th June Ramen Noodle Workshop
22nd Invite a Chef Collaboration ICC: .charme
25th June Ramen Supper Club #2

Iekei RamenThis is our regular Iekei Ramen that comes with smoked Duroc pork neck.Pork soup with an adjustable amount of...
03/05/2024

Iekei Ramen

This is our regular Iekei Ramen that comes with smoked Duroc pork neck.

Pork soup with an adjustable amount of chicken fat on top.

The idea is to eat this dish with rice. The soup is so dank that all the toppings should be vessels to suck up the soup.

Pro Move: Dip the nori into the soup and wrap it around the rice for a dangerous bite.

Please enjoy it on Saturday and Sunday.

April was a tough month for us. Our sales went significantly down. Out of misery and misfortune you can only get stronge...
29/04/2024

April was a tough month for us. Our sales went significantly down. Out of misery and misfortune you can only get stronger if you stick to your guns and find solutions. So here is the news.

The good news first: Since the last post, I have decided that we will not be releasing any specials that are not associated with "Japanese Flavors", but we will be holding monthly Supper Clubs where our regulars can enjoy our finest ramen creations. If anything, these creations will be even better because I will be able to get the most out of the selected ingredients through portion control and proper planning. More information about the 4-course menu will be released closer to the date. If you are a regular, send me a DM so I can add you to the "Close Friends" section and you will get all the information.

The first supper club will be held on 28/05/24 and only 20 people can attend this event. We will be closed to the public during this day and you can sit at our Ramen banquet corner.

May will be the last month that we will serve Triple Garlic Tonkotsu on weekdays. In preparation for the hotter days, we will be adding Shoyu Ramen to our menu starting in June. It will be a classic and simple shoyu ramen that can be enjoyed more often. We will continue to offer Triple Garlic Tonkotsu (actually Quintuple Tonkotsu) on the weekends in June. Behold the random drops of Mazesobas throughout the month. Bärlauch Pesto is knocking on the door.

For our monthly Japanese specials, we are bringing back two of our most popular specials.
Iekei and Tonkotsu Gyokai Tsukemen. Originally from Yokohama, Iekei combines your beloved Hakata Tonkotsu and Tokyo Chicken Shoyu into one intense experience with the obligatory garlic rice and Smoked Duroc.
Tonkotsu Gyokai Tsukemen involves some serious dipping action in a flavor explosion of Japanese dried fish and thick Tonkotsu. For those who love the extraordinary and are willing to wait a little longer, we offer extra thick udon-size noodles to dip into your ramen.

Here is a summary of the events for May:
04th & 5th Iekei Ramen
13th Ramen Workshop
18th & 19th Tonkotsu Gyokai Tsukemen
21st & 22nd Last Jiro Kei by Shohei
28th Ramen Supper Club

Working in the industry can be challenging, especially when located in a highly competitive area like Prenzlauer Berg!Wh...
09/04/2024

Working in the industry can be challenging, especially when located in a highly competitive area like Prenzlauer Berg!

While my business is thriving and I am able to pay rent and my 15 employees, as a business owner, I am far from comfortable. I firmly believe that consistent effort can positively impact both the mind and body. When I think about the future, it is crucial to prioritize the basics of running a successful business, which ultimately boils down to financial success.
While some businesses depend on drink sales or take away, we can't or don't want to use these due to internal beliefs. I am positive about our business and believe that we are at the beginning and prioritize solely on our main product, which is food. In particular, I think we should focus on the Ramen we offer.

By focusing more on the food aspect, I am confident that it will meet or exceed most people's expectations, which will hopefully be an incentive for them to stop by. While my final goal is still to expand the meaning of ramen beyond tonkotsu and tan tan, it is unfortunately not feasible at this time, and the current vision of "Kuma Ramen" has to be adjusted to ensure economic viability.
Numbers and words do not lie, while we were actively pushing the boundaries of what ramen is and continue to make delicious creative ramen. We came to the conclusion that certain unorthodox specials are not in high demand, resulting in leftover food that cannot be salvaged and thus lowering the total sales.
If you want to support a business, it is simply not enough to only stop by for the specials. As the weather gets hotter, it only gets harder for restaurants that specialize in noodle soups.
As a relative new business owner, I want to take the opportunity to provide insights and information behind the curtains. So the main takeaway is that we will focus on our regular menu and a few non-ramen items that are less heavy and meant to be shared. Additionally, we will be offering only popular styles of ramen as specials to ensure a constant demand from all ethnic groups. This approach will help us stabilize demand and supply to a certain level. We will bring things back, when it's feasible.

~Nam

Bouef Bourguignon The first beef ramen special of this month is inspired by the French cuisine.As with all specials crea...
06/04/2024

Bouef Bourguignon

The first beef ramen special of this month is inspired by the French cuisine.

As with all specials created in our kitchen, we are trying to make a meaningful impact with the used ingredients.

The toppings have a clear purpose of why they are used. The composition builds upon each other and may hopefully reach you. Our Motto for Markthalle Pfefferberg is "HIT IN YOUR FACE". As with most bowls we do, they should be a popping experience, a one of a kind expression of what we can do.

🍲The base are beef bones that have been simmered for 16h.

🍶Tare is a red wine and beef jus reduction with smoked soy sauce and hatcho miso.

👅Meat toppings include Chuck roll and beef tongue.

🪔Aroma oil is mix of leeks and natural beef tallow.

🥕Carrots sliver roasted with olive oil, deep fried leeks and red onions completes the dish.

🦪Aedama (extra noodles with sauce) is inspired by the sauce Mignonette. Mignonette is a classic sauce served with oysters. It's made out of red wine vinegar and shallots. Since beef and oyster sauce is a classic staple in Chinese cuisine, I tried to create a bridge between these two distinct dishes by creating an emulsion out of oysters, hatcho miso and red wine vinegar. The idea is to combine oysters and beef by building a bridge which is made out of red wine, which is the key ingredient in this week's special












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