Kyiv Ramen Shop

At Noodle vs Marketing we craft fresh ramen noodles to go with house turkey&duck or veggie&seaweed broth.

photo by Sergey Buryak

We are NOT a modern asian restaurant
We do NOT cook traditional Japanese food
We do NOT serve Tokyo style ramen…
…however we use a lot of the same techniques

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Ramen options

The choice is only ramen noodles or rice. There are a few meats and sauces you can add to your bowl as well as few hot&cold drinks we make in a house. No pepsi or coke, sorry.

* Serving size: Baby / Standard

** all prices are in UAH

49/63

SHIO

Noodles, broth of your choice, egg, puree of mushrooms, veggies and seaweed, fried garlic, scallions, roasted nori and sesame seeds.

59/73

SHOYU

soy sauce, sesame oil, mirin, noodles, broth of your choice, egg, puree of mushrooms, veggies and seaweed, fried garlic, scallions, roasted nori and sesame seeds.

89/103

MISO

dark miso, corn, noodles, broth of your choice, egg, puree of mushrooms, veggies and seaweed, fried garlic, scallions, roasted nori  and sesame seeds.

79/93

SPICY

chilli sauce, corn, house kimchi, spicy oil, noodles, broth of your choice, egg, puree of mushrooms, veggies and seaweed, fried garlic, scallions, roasted nori and sesame seeds.

39/69

JASMINE RICE

sweet-sour sauce, jasmine rice, kimchi cabbage, egg, sesame, green onion

I have never been to Japan.
I have never been to Asia.
and I’ve never eaten artisan ramen...

Zhenya.

I

have never eaten artisan ramen until I started to develope my own recipe.
I had no intention to make people believe that I’m an expert in Asian cuisine. I like to think of myself as the Jack of all trades and master of none. I spent over ten years in many different restaurant and private kitchens cooking for patrons and people who hired me as a private chef. On average I used to live in the kitchen for 80 hours a week. It adds up to 4000 hours per year. Which makes more than 40k hours by now.
If you are like me and you are not lazy dedicate this time to the profession of your choice and you’ll learn a few tricks.
I learned to research dishes digging deep into the creativity behind the process.
It requires a surplus of experience and knowledge one gathers through hard work, research and communication with representatives of many different cultures. Geography, history and literature of the ancient world, biology, chemistry and physics, pop culture and other GE subjects you neglected to take in college come in handy all of a sudden.
The very first ramen broth I ever cooked was simmering slowly over an open fire, the noodles were hand cut more soba style than ramen and rather awkward shape as well. Today we’ve come a long way. We perfect our broth every day and our noodle making technique improved and we’re light years away from the launch point.
It takes some skill doing what my cooks do in 40 square meters of kitchen space. We manufacture over 1 ton of noodles per month. I am very proud of this result.
Does our ramen look or taste Japanese? It probably doesn’t. That was never our goal.
Our goal was to create a system and a kitchen that is capable of producing large volumes of local hand crafted food. A system in which people are able to learn basic techniques and start a career in food business one dish at a time.
Our ramen tasted like Kyiv because we cook our food from scratch with fresh local ingredients as well as those original imported fermented and dried products important for the dish. We use global cooking techniques and knowledge.
We are committed professionals and/or people who aspire to become better at what we do every day. We respect the product, ourselves and you – our guests. We expect the same in return for the food we produce to nourish all of us.
And most importantly – we are here every day because we love and enjoy our work.

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LOCATION

NOTICE! We are located in the courtyard.

We don’t take reservation. Walk-ins only. Small groups preferred. We are a small shop, seating patrons at every seat available. We try to make wait times as short as possible. Cash only. Takeout is AVAILABLE.
Working hours: 12:00-15:30 and 17:30-21:00

CONTACT

  • Krestoviy lane 8/9
  • 095-444-58-22