Ajitama ramen bistro

Text description provided by the architects.

Our Ramen-crazed friends have been telling us about this warm and inviting corner spot for a while and we finally got to sit down on their bamboo-lined side terrace to a steaming bowl of refined Japanese noodle soup on a chilly evening. We naturally began by looking at the short but mighty cocktail list and soon discovered what has since become our favorite cocktail of the season: The Dry Wasabi Martini, made with a base of Japanese shochu and shaken or stirred with a squeeze of lime, a drip of honey, and a generous helping of wasabi. Next came a plate of piping hot chicken gyozas with just the right ratio of crispy to melt-in-your-mouth, and with the added beauty of the spicy dipping sauce they recommended. It was becoming even clearer that the hype was based on well-researched reality. Last out came the main event: the Hakata Tonkotsu Ramen, the specialty of the house. A historical marvel reduced to an ashy facade then re-built by Portuguese architectural masterminds.

Ajitama ramen bistro

When they returned to Portugal, they began researching this Japanese dish and learning the perfect way to cook it. Dinners for friends became frequent to test the recipes they were creating every weekend and they turned out to be very popular. The experience went so well that they decided to open Ajitama Supper Club, a restaurant with an informal character, held at one of the cooker's house, with simple dishes and a limited schedule. The name came after the egg - typical in the ramen bowls, cured in soy sauce - and the bet was won. What was just a test, went on to attract more and more people, and the waiting list grew until it had almost two thousand people eager to taste the famous ramen. The boomerang shaped place is completely different from everything that existed in Lisbon, with elements of light wood. The duo challenged the architects who were successful, we must say! The outcome is the wooden piece hanging from the ceiling, which gives a very strong personality to the place. And if the place has character, the ramen couldn't be any different. Here we taste the traditional ramen recipes served in bowls - the two friends took classes in Japan to learn how to create the most authentic dish possible. At Ajitama, ramen is cooked with artisanal Japanese techniques and includes five elements: fat animal or vegetable , broth, noodles, tare a spice and toppings. The combinations could be never-ending, but in this Ramen Bistro there are five, and you can add more ingredients to all of them. We chose Shoyo, perfect for beginners, with chicken broth, and Hakata Tonkotsu, perfect for the real dish lovers, with pork broth. But there's a vegetarian option as well Veggie, made with Hokkaido pumpkin , an option combining two types of Miso that's actually its name: Miso , and the Supper Club original Shio, with chicken and fish broth. We'll certainly have to come back to taste them!

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There are many ways to make your ramen better. You can add your favorite toppings to the bowl,. The food you cook or tweak always tastes better than ready-made meals. Using your favorite condiments make your ramen Super Saiyan 1. I will introduce you to some hacks by ramen condiments, soup, toppings, and noodles. It can be an accent to the ramen when used in moderation. When you feel the taste of the soup is a little too simple, give it a try!

Ajitama ramen bistro

Text description provided by the architects. Ajitama Ramen Bistro is a restaurant born out of the dream and ambition of two friends in love with this traditional Japanese dish. After their journey in Japan, a long friendship was reinforced by this passion and search for the most authentic ramen in Lisbon.

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Atlas Lisboa likes to support independent local endeavors. We naturally began by looking at the short but mighty cocktail list and soon discovered what has since become our favorite cocktail of the season: The Dry Wasabi Martini, made with a base of Japanese shochu and shaken or stirred with a squeeze of lime, a drip of honey, and a generous helping of wasabi. You'll now receive updates based on what you follow! After their journey in Japan, a long friendship was reinforced by this passion and search for the most authentic ramen in Lisbon. JCFS Architects. Text description provided by the architects. Luzboa Go early: Each bite better than the next. Products translation missing: en-US. Its location is marked by an axis of great affluence, between offices and wide avenues, occupying a prominent position in a beautiful corner. The huge illuminated installations suspended from the ceiling defines the space, framed by the planes of the floor and the walls in a very simple shape. The name came after the egg - typical in the ramen bowls, cured in soy sauce - and the bet was won. Loading Comments The combinations could be never-ending, but in this Ramen Bistro there are five, and you can add more ingredients to all of them.

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The duo challenged the architects who were successful, we must say! Check the latest Swimming Pools. Did you know? When they returned to Portugal, they began researching this Japanese dish and learning the perfect way to cook it. Cave Real Tasty, simply, and straightforward Portuguese food. Materials Wood Concrete. Skip to main content. But there's a vegetarian option as well Veggie, made with Hokkaido pumpkin , an option combining two types of Miso that's actually its name: Miso , and the Supper Club original Shio, with chicken and fish broth. The name came after the egg - typical in the ramen bowls, cured in soy sauce - and the bet was won. You May Also Like. Friday and Saturday: 12 p.