Cape Town, South Africa
Foodie finds: the best ramen in Cape Town
Where in Cape Town to get your ramen fix
Cape Town’s ramen scene is no longer a quiet cult following – it’s got real traction, with a handful of restaurants serving bowls that go way beyond basic comfort food. Chefs here draw on time‑honoured Japanese techniques – long‑simmered pork bones, custom wheat blends, fermented miso – then layer in locally sourced ingredients to create distinctive interpretations. Behind each bowl lies a clear philosophy – respect tradition while embracing innovation. We’ve hunted down the best places to get your fix – from moody ramen bars with Japanese whisky lists to laid-back neighbourhood spots doing flavour-packed bowls that won’t break the bank. This is your guide to the best ramen in Cape Town, one bowl at a time.
Top photography courtesy of Kanji Ramen
01
Yatai Ramenbar
Yatai Ramenbar, located below Nikkei on Bree Street, takes inspiration from Japan’s yatais – traditional food stalls that pop up on busy streets, serving simple, delicious dishes from ramen to skewers. Chefs Rikku O’Donnchu and Warwick King elevate this street food concept with flavourful, slow-cooked ramen broths, hand-pulled noodles and a menu that goes beyond the bowl, featuring yakitori, dumplings and small plates. Our favourite is the Tonkotsu Ramen – they simmer the pork bones for over 12 hours to yield a milky, collagen‑rich broth and it’s the staple of this ramen bowl.
Yatai Ramenbar
87 Bree St
Cape Town City Centre
Cape Town
South Africa
Photography courtesy of Yatai Ramenbar
02
Ramenhead
If you’re after Cape Town’s most authentic ramen, get to Ramenhead early to grab one of the counter seats and watch chefs in action. Spearheaded by chef Peter Tempelhoff and his team behind Fyn, Ramenhead brings a slick, almost science-lab level of precision to your noodle bowl. Known for their deeply umami broths, Tempelhoff and Ashley Moss bring back flavours from Japan, blending dashi powder, star anise oil and ginger. Order the off-menu soupless wagyu ’junk ramen’ – a hit of bold BBQ brisket and savoury broth. For sides, the karaage chicken and pork gyoza are crowd-pleasers and the tuna tataki and ramen chips with miso dip make the perfect pre-ramen bites.
Ramenhead
37 Parliament St
Cape Town City Centre
Cape Town
South Africa
Photography courtesy of Ramenhead
03
Tjing Tjing Torii
Torii, part of the Tjing Tjing family, brings a taste of Japan to Cape Town. Situated in the city centre, this izakaya-style restaurant offers a variety of Japanese-inspired small plates and street food. The moment you step in, you’re greeted by an eclectic mix of old and new Tokyo – think neon lights, rustic wooden accents and contemporary art that together create a buzzing, dynamic vibe. We highly recommend trying their miso ramen – white miso from Nagano blended into a reduced chicken‑and‑pork stock, lacquer‑thick. And since Torii is hidden away within the Tjing Tjing house, head up to the second level and end the night with a cocktail at the rooftop bar – the drinks are as aesthetically pleasing as the luxe furnishings.
Tjing Tjing Torii
165 Longmarket St
Cape Town City Centre
Cape Town
South Africa
Photography courtesy of Tjing Tjing Torii
04
Three Wise Monkeys
A small, no-frills eatery with a cult following, Three Wise Monkeys is where Sea Point locals go for quality Japanese-inspired food. The interior is compact and minimalist, with bar seating along the open kitchen and a few tables spilling onto the sidewalk – the kind of spot where slurping noodles alfresco feels entirely appropriate. Opened in 2016 by chef and restaurateur Mark Madasamy, Three Wise Monkeys quickly gained a reputation as the go-to spot for authentic Japanese food in Sea Point. The Tonkotsu pork ramen is a standout, as is the spicy miso chicken ramen for those who like a bit of heat. This is a no-reservations spot, so expect a queue – but it’s always worth the wait.
Three Wise Monkeys
La Rhone Building
77 Regent Rd
Sea Point
Cape Town
South Africa
Photography courtesy of Three Wise Monkeys
05
Kanji Ramen
Kanji Ramen integrates ramen into a broader modern Asian menu, but its broth‑first approach demands attention. The tonkotsu starts with marrow‑rich femur bones, pressure‑cooked to extract maximum collagen, then simmered again to clarify and intensify flavour. Chef Lisa Chen pairs it with medium‑wavy noodles, lightly dusted in rice flour to prevent clumping and boost broth adhesion. Pork belly is braised in a master stock – soy, star anise and cinnamon – then thinly sliced to deliver aromatic warmth. We also love the interior design at Kanji Ramen. A dramatic dragon mural, which spans an entire wall, adds a sense of intrigue and tradition to the modern setting.
Kanji Ramen
16 Kloof Nek Rd
Tamboerskloof
Cape Town
South Africa
Photography courtesy of Kanji Ramen
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