Ramen Am See

A taste of japan
by the lake

Slow-simmered broths, handcrafted noodles, and bold, comforting flavours inspired by Japan’s ramen culture — rooted in tradition, made for today. Every bowl tells a story of warmth, care, and authenticity.

Hi, I’m Poonim — founder, chef and the person behind the bowls here at Ramen am See. This little noodle shop by the lake is a dream that’s been simmering for years, and I’m so happy to finally share it with you.

My journey began in the kitchens of Bangkok, followed by years cooking in Thai restaurants in Vancouver, Whistler and later back in Thailand, where I also taught restaurant skills to young people from the Karen tribe. Those experiences shaped not only how I cook, but how I see food: as something that connects people.

After moving to Switzerland, I cooked in Schaffhausen, Zürich and nearby Unterägeri. While Thai food will always be part of me, I gradually fell in love with Japanese ramen — its precision, discipline and quiet pride in every bowl.

For a long time, opening my own place stayed a dream. When this small space by the lake became available, and with the support of my family, I knew it was time.

At Ramen am See, everything is made with care: broths simmer for hours, noodles are freshly made with a Japanese ramen machine, and ingredients come from trusted local producers and directly from Japan. Every detail matters.

This place is my kitchen, my passion and a piece of my story. I hope you’ll feel that when you visit — in the flavors and in the way each bowl is served.

See you soon,
Poonim

Ramen is a Japanese noodle soup where broth, noodles, and toppings come together to create a balanced, deeply aromatic meal. Ramen is not a starter, but a full main course.

For truly great, authentic ramen, three equal components are needed: the soup, the noodles, and the toppings. Each of these requires time, experience, and care – and that is exactly what we focus on at Ramen am See.

The soup is the foundation of every bowl. We don’t just ladle it out; we build it fresh for every order. The base is a "Tare" – a concentrated seasoning base of salt, soy, or miso – which defines the character of the ramen. Combined with our homemade broth, it is complemented by aromatic oils and fine, original Japanese seasonings. We simmer our broths for many hours. Depending on the style, we use pork or chicken bones, kombu (seaweed), shiitake mushrooms, and vegetables. This creates flavor profiles ranging from clear and elegant to very rich and hearty – like our Tonkotsu broth. We source our bones directly from the local village butcher, while the kombu and shiitake come directly from Japan or Asia.

The second main component is the noodles. Good ramen noodles must be elastic, have a firm bite, and maintain their structure even in hot broth. To consistently achieve this quality, we rely on an original Japanese ramen noodle machine. Several times a week, we produce our noodles ourselves in small batches. This gives us full control over the recipe, texture, and freshness. It is laborious and time-consuming – but you can taste the difference.

The third component is the toppings. For meat and eggs, we stay strictly local: the meat comes from Muoata Metzg Mettler, and the eggs from the Freilandhof Dächmen farm. We handle the refinement ourselves – marinated and prepared according to original Japanese recipes. It’s no coincidence that our Chashu (marinated and seared pork belly) and our Ajitama (marinated soft-boiled egg) are favorites among our guests.

In addition, our ramen can be customized with up to ten other ingredients, such as marinated kikurage mushrooms, homemade kimchi, or sautéed eggplant.

We believe this is where the strength of our ramen lies: in the combination of local quality, artisanal precision, and Japanese authenticity – carefully crafted, bowl by bowl.