ABOUT
RAMEN OTAKU

“Otaku” refers to a passion for something that verges on the extreme: a fanatic, a nerd, a true fan. Such as it is with our obsession for Ramen!
We are crazy about Ramen, and pride ourselves on preparing authentic, fresh dishes made with love and offered at affordable prices.

Back in the exciting days of 1993, an impressionable 14-year-old young German with long hair, goatee and thick reading glasses, travelled with his father, a Michelin starred chef, to the Land of the Rising Sun. They made their way to Tokyo where his father was hired for a catering event at the German Embassy.  It was amidst pots and pans, Asian kitchens and restaurants that Bjöern Heibuëlt discovered the world of Japanese culture and, more importantly, its elementary cuisine: the humble Ramen.

 

Japanese are known as perfectionists in everything they do, and the preparation of the Ramen dish is no different; they attend to it with the same consideration and respect as they approach any aspect of life. The young German chef learned that each broth and soup undergoes many hours of careful attention to details, allowing the Japanese to give such regard to the dish. Ramen cuisine and any other form of Japanese food preparation are cooked in their own restaurant, that’s why Sushi and Yakatori are never prepped in the same kitchen space, and the same applies for Ramen cookery. To such extent that one cannot claim to serve authentic Ramen if any other dish is offered on the menu! To achieve such perfection in practice, on average, most Japanese Ramen restaurants only offer one type of Ramen. And so, amongst an array of flavours and aromas; and a soulful broth equally loved by Japan’s elite and its working class, Bjöern’s sensory taste buds were awoken to new palates; and the young German was hooked.

 

Upon his return home from Japan, Bjöern had a clear vision of the path he was going to take in life and he knew that the art of making a bowl of Ramen would one day be a part of it. His father’s influence was evident, whereas hospitality and catering as a way of hosting people and providing meals were in his blood. The hospitality industry is as diverse as it is fascinating; it was the young German’s gateway to the world, where he begun an exciting journey to enrich his cultural knowledge, palate and appetite.

 

To achieve his dream and live his passion, studying Hotel Management in his hometown in Bonn was a crucial first step; especially that one does not conquer the world speaking only one language! With an excellent grasp of the English language, Bjöern began working at the Starwood Hotel and Resort chain in London – England, where he developed the foundation of his networking skills. From here his worldwide travels begun; first independently, then as part of a crew aboard a luxury cruise ship, visiting dozens of countries around the world. This luxury transatlantic ocean liner paved the way to positions aboard exclusive private yachts introducing the young chef to a new crowd of high-profiled “lavish clientele”.

 

Bjöern eventually followed this jet-setting group to Ibiza establishing himself at the forefront of the hospitality and catering industry of the island. Previously only known as the “Party Island”, Ibiza has in recent years become a hotbed of high-quality restaurants, trendy pop-ups and luxurious mansions, providing ample opportunities for someone of Bjöern’s calibre to shine. It was in this trendy European island setting that our young chef provided his high-end services to all type of clients, from Hollywood actors and film producers, to pharmaceutical giants and Saudi Princes; in short, the millionaires and billionaires of the world.

 

Returning season after season to cater to his favourite private clients, it was clear to Bjöern that the one thing was missing from the Balearic Islands was a dedicated kitchen serving authentic Ramen. He found himself constantly travelling to other cities, and regularly making his way to Barcelona to find and enjoy a real Ramen bowl at a quality restaurant. Always happy to prepare the dish for friends, clients or simply for him, the idea of opening his own Ramen restaurant was suddenly obvious. Following the advice of his girlfriend (no doubt fed up with his constant griping!), it was time to introduce the Balearic Islands to this Japanese delight while satisfying his own personal desire at the same time…

ABOUT
JUSTBJOERN

Bjoern carries a passion for life with him on all his ventures. Travelling the world, indulging in new cultures and sharing his experiences. With multiple seasons working at the forefront of Private Concierge and catering companies in Ibiza, “Just B” is his dream to bring high end service into more intimate settings.

In his early teenage years, our talented chef accompanied his Michelin starred father to an exotic land in the Far East. They made their way to the German embassy in Tokyo, Japan where his father was employed for a catering project. At that moment, amidst pots and pans, Asian kitchens and restaurants, that our young German, Bjöern Heibuëlt, grew up and got his “first job”, opening his eyes to the culinary world.

 

His father’s influence was evident, whereas hospitality and catering as a way of hosting people and providing guests with meals were in his blood. The hospitality industry is as diverse as it is fascinating; it was the young German’s gateway to the world, where he begun an exciting journey to enrich his cultural knowledge, palate and appetite.

 

To achieve his dream and live his passion, studying Hotel Management in his hometown in Bonn was a crucial first step; especially that one does not conquer the world speaking only one language! With an excellent grasp of the English language, Bjöern began working at the Starwood Hotel and Resort chain in London – England, where he developed the foundation of his networking skills. From here his worldwide travels begun; first independently, then as part of a crew aboard a luxury cruise ship, visiting dozens of countries around the world. This luxury transatlantic ocean liner paved the way to positions aboard exclusive private yachts introducing the young chef to a new crowd of high-profiled “lavish clientele”.

 

Bjöern eventually followed this jet-setting group to Ibiza establishing himself at the forefront of the hospitality and catering industry of the island. Previously only known as the “Party Island”, Ibiza has in recent years become a hotbed of high-quality restaurants, trendy pop-ups and luxurious mansions, providing ample opportunities for someone of Bjöern’s calibre to shine. It was in this trendy European island setting that our young chef provided his high-end services to all type of clients, from Hollywood actors and film producers, to pharmaceutical giants and Saudi Princes; in short, the millionaires and billionaires of the world.

MENÚ

AMUSE BOUCHE

TAMAGO ONSEN
Traditional Japanese egg cooked at low temperature in a light dashi broth with katsuobushi
OUR HOMEMADE KIMCHI (Vegan)
Fermented Chinese cabbage, daikon, apples and carrots

STARTERS

STEAMED EDAMAME BEANS (Vegan)
With negi oil, roasted garlic and shichimi togarashi
WAKAME SALAD (Vegan)
With wasabi and yuzu dressing
INGEN GOMA-AE (Vegan)
Steamed green snake beans with roasted sesame dressing
KAKIAGE (Vegan/ 2 pieces)
Mixed vegetable tempura beignets with tentsuyu sauce and sea salt
SHIME SABA
Marinated mackerel, garnished with wasabi pearls, amazu yuzu daikon, chives and chili threads
OUR FAMOUS CHASHU CROQUETTES (4 pieces)
Marinated pork served with Japanese kewpie mayonnaise and sansho pepper
CHICKEN KARAAGE (4 pieces)
Japanese fried chicken with homemade ra-yu mayo
HARUMAKI (5 pieces)
Crispy Japanese pork and vegetable rolls served with Nuoc Cham sauce
HOMEMADE GYOZAS OF PORK (5 pieces)
With meat from local pigs mixed with young leeks and cabbage
HOMEMADE GYOZAS OF PRAWN (5 pieces)
With fresh black tiger prawns mixed with cabbage and homemade ra-yu
HOMEMADE VEGAN GYOZAS (5 pieces)
With shiitake and smoked tofu

MENÚ

RAMEN

HAKATA STYLE DOUBLE BROTH RAMEN
With homemade red and white miso tare. Creamy chicken and pork broth simmered for 18 hours seasoned with homemade ma-yu oil (black garlic oil). Try it with a slice of butter and/or roasted garlic chips!
HAKATA STYLE SPICY DOUBLE BROTH RAMEN
With homemade red and white miso tare. Creamy chicken and pork broth simmered for 18 hours, seasoned with homemade Ra-yu oil (spicy chilli oil) and served with homemade kimchi. Also try it with a slice of butter and/or roasted garlic chips!
ASSARI STIL CHIN TAN RAMEN
With homemade shoyu or shio tare. Clear broth made from pork and chicken, slow cooked for 12 hours, seasoned with homemade negi (leek oil) and served with leek chips.
PAI TAN STYLE CHICKEN RAMEN
With homemade miso, shoyu or shio tare. Creamy chicken broth, simmered for 18 hours, seasoned  with homemade chi-yu (chicken oil) and sesame seeds, served with glazed chicken roll.If you choose it with miso tare, try it with a slice of butter and/or roasted garlic chips!
CLASSIC TONKOTSU RAMEN
With homemade tonkotsu tare (with flambéed sake, garlic and katsuobushi) Creamy pork bone broth simmered for 72 hours, flavored with homemade ma-yu (burnt garlic oil), served with beni shoga ginger.
SPICY RED TONKOTSU RAMEN
With homemade tonkotsu tare (with flambéed sake, garlic and katsuobushi) Creamy pork bone broth simmered for 72 hours, seasoned with Ra-yu (spicy chilli oil) and served with Kara Miso, Beni Shoga ginger and homemade kimchi.
TAN TAN MEN RAMEN
With homemade white miso and peanut tare Thick chicken broth with soy milk, simmered for 18 hours, seasoned with Ra-yu oil, served with spicy minced pork, bok choy and mu-err mushrooms.
VEGAN RAMEN
With homemade red and white miso tare Creamy broth made from dried tomatoes and shiitake mushrooms served with zucchini, tomato paste, menma, edamame, nori, seasoned with homemade negi oil (leek oil). If you’re vegetarian, try it with a slice of butter!
SPICY RED VEGAN RAMEN
With homemade red and white miso tare Creamy broth made from dried tomatoes and shiitake mushrooms served with zucchini, kara miso, tomato paste, menma, edamame, nori, fermented kimchi, seasoned with homemade ra-yu (aromatic chili oil). If you’re vegetarian, try it with a slice of butter!
ALL KIDS RAMEN

RAMEN WITHOUT SOUP

DAN DAN NUDELN
Our special noodles, cooked to perfection. Blended with a creamy base of chicken, chili and peanuts, accompanied by spicy ground pork, mu-err mushrooms and bok choy
MAZEMEN RAMEN
Choose garlic oil or chili oil base. With all the traditional toppings (see above) served with a delicious Onsen Tamago egg (Also available vegetarian on request)

CONTACT

You can reach us via email, Facebook or phone.

opening hours:

13.00 – 16.00 | 19.30 – 23.00

Share Your Ramen Moments: Submit Your Photos or Email Us at iloveramen@ramenotaku.es

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opening hours:

13.00 – 16.00 | 19.30 – 23.00

C/ de la Volta de la Mercè, 2
07002 Palma De Mallorca, Sp