"At the beginning of April 2018, Nui Ramenbar opened the holstentor directly on the Untertrave in a visual axis as an inserter of the already existing Nui Sushibar. A staircase leads to the guest room of the really small restaurant, while the toilets are in the basement. An elevator unfortunately did not find any space in this old building, which unfortunately limits the suitability for the disabled. External pages are also available. The guest room itself is decorated in purple and white and welcoming. The bar really only has a beverage bar that connects the kitchen to the back. To my visit in April 2018 during the lunch time the guest room was almost full, with luck a table could be offered to me at the big sofa bench. It was, of course, somewhat narrower than in a large room restaurant, but I didn't feel it as depressing. Since this is probably a smaller place for short stays, during my visit, which was also only managed by a gentleman, the service was limited to operation, cleaning and payment. This was friendly, but also without noticeable cordiality or great attention. In addition to the mentioned knights, similar to the main restaurant, various Asian dishes and sushi are also offered. I personally came to the bar of the same name because of the rams and chose the “Udon Shio”, which were served with thick Udon noodles, chicken, egg, leek, soy sprouts, Nori, carrot, Soi Sam Art Pak Choi and Tongu, and Enoki mushrooms. “Udon Shio Ramen”: Udon noodles, chicken, egg, leek, soybean sprouts, nori, carrot, soi Sam and Tongu, as well as Enoki mushrooms. Even after less than 10 minutes, the hot steam soup was on the table before me. So, for a lunch break, a return here is really suitable if you also get a place. The chicken meat was included in an appealing amount, but if it had been a bit more delicate and more juicy was probably cooked classically to death. However, due to the use as soup use, this did not seem too negative. The vegetables were crisp and fresh, but I would have liked to be contained in a somewhat larger amount. The dish was naturally dominated by the thicker Udon noodles and the broth. The former had a pleasant bite and gave the dish such a good fullness. In broth, I would have liked a more tasteful intensity. Of course, you can also consider it positive, it seems to confirm the motto of the place without glutamate. Nevertheless, I felt the Umami degree here somewhat lower than with a good meat broth. This certainly takes all the others, but I had to help with some soy sauce. Nevertheless, the ramen soup was a round thing, even if not a highlight. Also in July 2018 I experienced the same thing when I wanted to try the restaurant again and chose the “Ramen Wantan”. Ramen Wantan: thin noodles with dough pockets with shrimp filling, with additional towel, soy sprouts, enoki mushrooms, carrots, nori, soi Sam and egg. Unlike the Udon variant, these consisted of thinner noodles, as well as Wantan dough bags with shrimp filling, with lobes, soy sprouts, enoki mushrooms, carrots, Nori, Soi Sam and on my request egg. The wounds were used here in a non-fried form, they would have been inflated again anyway. Nevertheless, they were not hard or too sticky. However, I would have liked to fill the shrimps that were very tasty and in which I would like more fresh crumbs of seafood. This time, however, the use of vegetables was more than sufficient and had the same quality as the first visit. Unfortunately, the rather low aroma of broth was also compared with visit No. 1, nothing changed I was very happy when I heard from the opening of the Ramenbar, as I am always very open to any culinary change and news. During my visits, the Nui Ramenbar did not disappoint my anticipation, but for the reasons described no enthusiasm storms were triggered. Above all, more aromatic Umami lows, e.g. in broth, are characterized by Japanese cuisine and should also be more lovingly lived here. The service should also be warmer. Nevertheless, it is certainly a return for those who have not yet tried this classic Japanese cuisine."
