From Ramenhead at the Time Out Market Cape Town to the dive bars of the East City precinct and the bright lights of the Sea Point strip, ramen is having a moment in Cape Town.
And what’s not to love: a rich broth simmered over hours (or days) filled with tender noodles, sliced egg and – if you like tonkatsu style – a generous slice of pork belly. Throw in slivers of nori seaweed sheets and you have an umami bomb to remember.
Now Bree Street – check out our Bree Street restaurant guide here – is getting in on the act, with news this week that Cape Town’s buzziest restaurant strip is set to welcome a brand-new ramen bar in mid-November.
Yatai - Ramenbar is Cape Town’s newest Japanese-inspired ramen destination. It opens in the sexy urban space below Nikkei at 87 Bree Street. That’s no surprise, as Yatai joins the PAN Collection Hospitality Group’s portfolio of restaurants that dominate much of Bree Street: the likes of Hacienda, IRON, Scala, and Burger & Lobster.
And now Yatai brings a taste of Japan to the strip, with a menu that takes inspiration from traditional Japanese food stalls – known as yatais – while offering a contemporary dining experience.
Behind the menu are chefs Rikku O'Donnchu and Warwick King, who established Gåte in the Stellenbosch winelands and Exhibit A in the city. Together they plan to bring a fine-dining flourish and a theatrical twist to the ramen concept.
‘Cape Town is an incredible city, full of vibrant energy and a deep appreciation for diverse culinary experiences,’ says O'Donnchu. ‘Ramen is not just a dish; it's an experience that brings people together. We are excited to share this experience with Cape Town.’
The focus at Yatai will be a modern take on the ‘kotteri’ style, so expect creamy richness rather than clear ‘assari’ broths. The signature ramen dish will be the 72-hour Tonkatsu broth, but you’ll also be able to dip a spoon into Shio broth enriched with fresh clams. Ramen noodles will be made using an authentic noodle stretcher from Japan.
Alongside the ramen the menu will extend to a wagyu katsu sando, a selection of dumplings, robata-grilled dishes, seafood, and speciality desserts, all served up alongside Japanese-inspired cocktails, sake, and whisky.
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