That white-tile, pink-neon Slurp serves Copenhagen's best ramen makes sense: head chef Philipp Inreiter once worked at cult-status Tokyo ramen joint Hototogisu. The deeply flavoursome chicken-and-pork bone broth is cooked for more than eight hours, while noodles are made in-house with a pinch of freshly ground rye for added depth. Best of the trio of options (which includes a vegetarian ramen) is the shoyu.
Slurp is small, hugely popular and has a no-reservations policy: go as close to opening as possible, get your name on the waiting list and grab a pre-feed drink at one of the bars further down the street.
