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Kuma Ramen

Kuma Ramen Eatery

Craft Ramen Made In Berlin

operated by .t.nam on Instagram

Ramen Pop-up every month in Markthalle Pfefferberg

10/04/2026

NEW MENU ITEM 🚨

Special BBQ Plate:

🍖 Ribs
🌭 Sausage
🥔 Potato Salad
🍅 Tomato Laab

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.

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!

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.

***ey

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.

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

Adresse

Schönhauser Allee 176
Berlin
10119

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