About
Founded in 2017 by Austrian chef Philipp Inreiter — formerly of Noma and Tokyo’s RyuGin — Slurp is a ramen shop grounded in Japanese tradition, but shaped by local ingredients, culture, and creativity.
Our broths are slow-cooked and umami-rich, our noodles are handmade with locally milled Børneholm flour, and our toppings shift with the seasons. This isn’t about authenticity — it’s about integrity, imagination, and soul.
We’re a small but growing team serving bowls with heart in Copenhagen — starting with our original 22-seat shop and now also in our second location in the city center, opened in January 2025.
“My family’s favorite ramen shop — and mine too.”
René Redzepi, Noma
“The best ramen I’ve had outside of Japan.”
David Chang, Momofuku
Philipp Inreiter
Founder
22 Seats
11:30-15 and 16-21
Nansensgade 90
1366 Copenhagen
Our OG spot. Tiny, loud, and full of energy—with just 22 seats and no reservations, it’s best for solos or small groups. Come for the rich broth, stay for the buzz.
36 Seats
11:30-15 and 17-22
Borgergade 16,
1300 Copenhagen
Same ramen, more room. With 36 seats, this one’s better for small groups and a little more breathing space—but still fast, fun, and full of flavor.
Behind the Bowl
Ethos
We believe great ramen isn’t just cooked — it’s crafted.
At Slurp, we do things our way. Rooted in Japanese technique but shaped by the people, places, and ingredients around us. It’s about honouring the process, not copying tradition.
Everything we serve is made from scratch with care and intention. Slow-simmered broths. House-made noodles cut daily by our custom-built machine, Suzy. Toppings that shift with the seasons and the city.
This isn’t about being the most “authentic” ramen shop outside Japan. It’s about doing things with integrity. Staying curious. Keeping it real. Because if it doesn’t taste like us, it’s not worth serving.
Small team. Tight menu. Big flavour.
No shortcuts, no compromises.
Process
At Slurp, every bowl begins with intention. We do everything from scratch — noodles, broth, tare — made fresh in-house and adjusted daily to match the season, the humidity, and the rhythm of the kitchen.
Our broths simmer for hours to entire days, to build depth, clarity, and flavour. Our noodles are rolled and cut each morning to the exact texture we want. Every component is crafted with purpose, tested, and refined until it’s right.
We don’t cut corners. We taste, measure, and adjust until every bowl hits the mark — simple, consistent, and uncompromising.
Every bowl is crafted — never repeated, always perfected.
Supplier List
Our ingredients come from people we trust — farmers, millers, and producers who share our respect for quality and craft.
We use organic whenever we can, sourcing locally from Denmark — like Øland flour from Bornholm and organic free-range Danish pork. For the few things we can’t find here, we look to Japan: soy sauce, miso, and other essentials that define true ramen.
It’s simple — we keep it as local, honest, and affordable as possible. When we can’t, we go straight to the source.
Are you an independent farmer or producer? We’d love to hear from you - get in touch with us.
A Love Letter to Suzy
Silent, but saying everything.
You wake before us—
steel hands, soft heart.
Pressing, folding, cutting
with ritual, not routine.
No ego. No shortcuts.
Just golden strands,
lined like soldiers,
ready for broth, steam, fire.
They call it craft.
We call it care.
It starts with you, Suzy—our Japanese clockwork,
our calm in the chaos,
our heartbeat in the heat.
