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.