I remember attending the launch of Ramenhead back in 2022 and being thoroughly impressed back then. So, when I was invited back this time around, there was no way I was going to pass it up. Spoiler alert: I left with a full belly and plans already brewing for our next visit.
Two masterminds in the chef world are behind this edgy ramen house in the Mother City: Chefs Peter Tempelhoff and Ashley Moss. So, it’s little surprise that Ramenhead has quickly been dubbed the best ramen spot in Cape Town.
At its heart, Ramenhead is all about top-tier noodles and refined sipping. As part of the FYN Group, this casual eatery continues to put its own spin on beloved Japanese noodle bowls.
Everything here is done properly — there are absolutely no shortcuts. The dishes are prepared the slow, traditional way, and you can taste the difference in every bite. One standout feature? Ramenhead is home to the first Yamato Noodle Machine on the continent — a top-of-the-line piece of Japanese engineering designed to create high-protein, low-hydration noodles with that signature springy texture. Once made, the noodles rest for 2–5 days, allowing the gluten structure to develop through fermentation. This meticulous process gives the noodles the resilience they need to hold up in a steaming bowl of ramen, while also letting the chefs replicate regional ramen styles with incredible precision.
To kick things off, you can pick and choose from their Otsumami snacks: pork chashu bites, edamame, and ramen chips (the latter made from excess noodles as part of their sustainability efforts). You’ve also got gyoza (dumplings) and shareable small plates like okonomiyaki fries, kingklip katsu and karaage (Tokyo-style fried chicken). We opted for the crispy chicken gyoza and the okonomiyaki fries to start.
From the moment the starters hit the table, I could tell this wasn’t going to be your usual dinner — it was going to be an experience. Something as simple as a chicken dumpling is elevated to something unforgettable. (But fair warning: don’t get too carried away, because the ramen bowls are filling.)
The fries were a bit of a showstopper. When they arrived, it actually looked like the dish was moving. Our lovely and super-helpful waitress, Simone, explained that the effect came from the katsuobushi flakes on top — ultra-thin slices of fish that have been dried for up to three years. When heated, the flakes move on the plate. But it wasn’t just the theatrics that impressed us. The flavour hit all the right notes — spring onion, kewpie mayo, soy sauce and nori gave it that proper traditional Japanese feel.
And then, the main event — ramen! The menu offers five mouth-watering options: two pork, one chicken, one wagyu and one tofu for the vegetarians (or those just in the mood). I fell into the latter camp and went for the tofu, while my partner went all-in on the torched Cape wagyu.
Disclaimer: if you’re expecting a tiny, dainty bowl of food, you’re sorely mistaken. These bowls are generous, hearty and packed with flavour. From the very first slurp, it was excited “hmmms” all around — a true sign that they’ve nailed it.
And it’s not just me who thinks so. Ramenhead fills up quickly, and that’s exactly what happened on our visit. The atmosphere was buzzing with laughter, conversation and the occasional clink of chopsticks against bowls.
Their drinks menu is packed with options, from wine and beer to Japanese whisky, mocktails, soft drinks and warm beverages. And, of course, saké. I went for the strawberry & sakura slushy, which was such a treat that I had to order a second round. It’s topped with boba and served in a glass that fits right in with the whole Japanese vibe.
If you still have space for dessert, you can choose between the chef’s ice cream and a Japanese cheesecake (which I’ve already mentally bookmarked for next time).
As if all this wasn’t enough, the staff at Ramenhead are a dream — professional, attentive and genuinely lovely. From the moment the door opens to the moment you’re seated, you feel like you’re in good hands.
Ramenhead is open for lunch from Thursday to Saturday (12:00–14:30), and for dinner Monday to Wednesday (17:00–21:00), and Thursday to Saturday (18:00–22:00).
While walk-ins are welcome, it is advised that you make a booking.
ALSO SEE: Q&A with the talented creators behind Ramenhead in Cape Town
Q&A with the talented creators behind Ramenhead in Cape Town
