Riku Ramen

A mere stone’s throw from the cathedral, you’ll find a row of steaming hot noodle bowls on a DIY’ed wooden bar, appearing like a Japanese mirage… Busying about behind said bar is Rik van Hooydonk, who headed off to Japan to learn all things ramen, before perfecting his skills at Antwerp’s finest, Dim Dining and Dojo. The chef makes it a point of honor to not use MSG in his soups, because life doesn’t need to be complicated as long as your ramen is! Come see his creations (while trying your best to ignore the uninspiring decor and fluorescent lighting): delicious Tan Tan ramen with an absolutely umami-esque creamy and spicy soup, with a swirl of thick homemade wheat noodles (made using flour sourced from Robuust!, just down the road) topped with minced pork, bean sprouts and garlic chili oil; or the Ebi version, whose broth base is made using North Sea shrimp, in which you’ll find bobbing about some grilled corn, a jammy egg and a whole shrimp – don’t forget to suck the head, de-lish! Oh, and the chef has a knack for making meat fall off the bone, like the pork ribs simmered for 16 hours, or the tender chicken thigh doused in peanut sauce. It’s Japan in a bowl! // Coco Bianca

FEELING THIRSTY? Nothing fancy: homemade iced tea (€4.50), Asahi beer (€5 for 330 ml) or Sawanotsuru Sakagura Junmai sake (€7 a glass).
PRICE: Ramen €19-26, small plates €5-10.