Ramen in Barcelona

Koku Kitchen is one of Barcelona's veteran ramen bars. The owners are two Irishmen, Mark Liston and Ross O’Doherty, and the chef, Robert Johansson, is Swedish. 'We don't want to confuse people. We serve Japanese food, but we aren't Japanese,' they say. Don't worry, their excellent ramen is indisputably a Japanese recipe – the chef studied for a year at the renowned Oraga Noodles in Tokyo, and ensures that everything is home-made, except the marine algae of course. (Rice noodles are also available for those avoiding wheat.) Their Irish touch gives the place a pub feeling, and their dessert menu even includes banoffee (a combination of 'banana' and 'toffee', which must be tasted at least once in your life). To help you out, instructions are written on a chalkboard so you know just how to eat your ramen: 'Slurp loudly: don't be shy! If you love the soup, show your appreciation with an empty bowl.' 'I just got my entire face wet!' says a young woman next to us, laughing, as she puts the instructions into practice.

Red Ant is the younger sibling of Mosquito, so you know it's going to be good, and did we mention it's the less expensive younger sibling as well? You'll get creative and informal dining for a great price, featuring tapas and a lot of noodle dishes, which come to your table accompanied by exotic treats that are the signature of the house. The menu features four different types of top-quality ramen dishes – remember that they make their own noodles here – and with a signature touch in line with other restaurants in the group as each chef has his own recipe for broth. You'll also find plenty of versatility: a good pork 'bao', craft beer, and hearty ramen and you're in cuisine heaven without the hefty bill.

At this small and cosy spot you can get a good bowl of ramen at great value for money. They've got a complete set lunch menu: you can choose salad, gyoza or kimchi, among others, for a starter, and your main dish is a ramen that you choose from among the many varieties including the classics (miso or 'shoyu') as well as two vegetarian options.

They take what they do in this restaurant in Gràcia very seriously. The mechanics of it can't be simpler: take a shoronpo and dip it in vinegar. Then put that on the soup spoon. Pierce the shoronpo with chopsticks so it absorbs the broth. Eat. Now you've got a new addiction. These little steamed Japanese dumplings are manna from heaven. Our favourite is the foie gras, an explosion of flavour that will have your taste buds holding you hostage for more. But don't be dazzled by the stars of the house without trying the steamed bacon variety, which is an ode to simplicity. And take note of what we're about to tell you: they make possibly the best ramen in Barcelona here as well.