What's up, everyone! It's Brian, ramenadventures.com.
And I'm here in Copenhagen.
What am I doing here?
It's my winter vacation and I came somewhere even colder than Tokyo.
Yeah, well, maybe it's for this.
But actually I'm here in Copenhagen for ramen.
That's right. Copenhagen's hottest new ramen shop is about to open.
And I'm here to slurp.
So let's get somewhere warmer.
And it's cold.
So one cool thing about the new Nordic cuisine movement, if you wanna say that,
is that a lot of people who have worked in highly ranked shops
is that a lot of people who have worked there have gone to make more casual gourmet restaurants.
You've got a pizza place here that's out this world. There's a taco place here that's out this world.
And there's gonna be a ramen shop.
Let's check it out.
Okay, so I'm here at Slurp Ramen shop here in Copenhagen.
They were supposed to open beginning of January, which is right now.
But the construction is a little behind the schedule. They are opening on February 9th.
But they are gonna give me a little preview of what they got.
I'm here in a noodle room. This is awesome.
Yeah, this place is cool. Let's check out the shop a little bit.
The mascot and...
That's right! Home made noodles.
Amazing! What's up, Philip.
This is amazing. Actually I was here for the last week.
And this place was a mad house.
But now, it's fucking good.
Now, I'm gonna try some ramen. The kitchen is still a bit under construction.
Let's see what Chef Phillip has to offer us.
There it is. Beautiful.
Alright, I gotta dig in. This is great.
I've been in Copenhagen about a week and I had one bowl of ramen and it was alright.
Let's see what's going on here.
Itadakimasu.
That's nice.
Oh the noodles are good.
Yeah?
Yeah.
Beautiful.
Chef Philip takes a lot of inspirations from one of my favorite shops in Tokyo called Hototogisu.
Now they are making nice meat-based soup blended with Japanese sensibility
a lot of Japanese konbu (kelp), dried fish and of course, awesome awesome clams.
for this sort of extra depth of umami.
Add to this, really interesting topping of a cep mushrooms or porcino mashrooms.
The noodles here are really interesting.
30% of the flour is imported from Japan, while 70% comes from the island of Bornholm, south of Sweden.
And of course, Philip's making them in-house in their costomed noodle room.
Danish pork is famous world wide.
And of course, ex chef from such great restaurants like Noma, Relæ, you know he knows how to cook the pork.
Now he's taken essentially the most simple style of ramen and elevated to this amazing, amazing rich bowl.
Crashed it.
So gochisousaman. Really nice. It's awesome.
I mean I love ramen. Ramen is great! Let's just do it.
What are you thinking of having here? We just had the shio, really nice.
You are gonna have that. What else are you gonna have?
We have the shio, we have the shoyu.
I spent almost half a year in Tokyo, that's the Tokyo style, shio and shoyu. It's straight forward.
Obviously we need a veggie, which is quite a challenge.
We'll have a monthyl special. Especially seasonal is always interesting.
Customers will come back. We'll have 4 ramens and 4 starters.
Nothing fancy there either.
Edamame, pickles, bone marrow, gyoza. Just stragiht forward.
We don't want to be fancy, it's a ramen shop at the end of the day.
And some beers?
Oh yeah, some beers!
Nice!
Alright, man! Congratulations. I'll be back after the opening.
Thank you so much for opening up for us.
Such a pleasure.
Come check it out in Copenhagen for sure!
So did I make it to Noma?
Yeah I did it.
Well, this is Ramen Adventure so I won't talk much about it but
people say it's the number one restaurant in the world and yeah it's pretty good.
Check out the couple shots. I'm outta here.