"At the beginning of April 2018 the Nui Ramenbar opened directly at the Untertrave in a visual axis to the Holstentor as a depositor of the already existing Nui Sushibar . This gave and now, for the first time in Lübeck, there was a possibility to taste this Japanese **** national dish: of course, I had to go immediately. A staircase leads to the guest room of the really small restaurant, while the toilets are in the basement. An elevator unfortunately did not find any space in this old building, which unfortunately limits the suitability for the disabled. Exterior sites are also available. The guest room itself is decorated in purple and white and welcoming. The bar really only includes a beverage bar, which is connected to the kitchen to the rear. To my visit in April 2018 during the noon time, the guest room was almost full, with fortunately a table at the large sofa bench could be offered to me. It was, of course, somewhat narrower than in a large room restaurant, but I did not feel it as a depressing one. Since this is probably a smaller place for short periods of stay, during my visit, which was also only managed by a gentleman, the service was limited to serving, cleaning and paying. This was done friendly, but also without noticeable cordiality or great attention. In addition to the mentioned ramens, similar to the main restaurant, additional different Asian dishes and also sushi are offered. I personally came to the same-named bar because of the ramen and chose the “Udon Shio” which were served with thick Udon noodles, chicken, egg, leek, soy sprouts, Nori, carrot, Soi Sam Art Pak Choi and Tongu, and Enoki mushrooms. “Udon Shio Ramen”: Udon noodles, chicken, egg, leek, soybean sprouts, nori, carrot, soi Sam and Tongu, as well as Enoki mushrooms. Even after less than 10 minutes, the hot steaming soup was on the table before me. So, for a lunch break, a return here is really suitable if you also get a place. The chicken meat was contained in an appealing amount, but if it could have been a bit more delicate and more juicy was probably classically boiled to death. However, due to the use as a soup insert, this did not seem too negative. The vegetables were crisp and fresh, but I would have liked to be included in a slightly larger amount. The dish was of course dominated by the thicker Udon noodles and the broth. The former had a pleasant bite and gave the court such a good fullness. In broth, I would have liked a little more tasteful intensity. Of course, you can also consider it positive, it seems to confirm the motto of the place without glutamate. Nevertheless, I felt the Umami degree here somewhat lower than in a good meat broth. This certainly takes everyone else, but I had to help with something soy sauce. Nevertheless, the ramen soup was quite a round-tasting thing, even if not a highlight. I also experienced the same in July 2018 when I wanted to try the restaurant again and chose the “Ramen Wantan”. Ramen Wantan : thin noodles with dough pockets with shrimp filling, with added cloth, soy sprouts, enoki mushrooms, carrots, nori, soi Sam and egg. In contrast to the Udon variant, these were made of thinner noodles, as well as Wantan dough pockets with shrimp filling, with rags, soy sprouts, enoki mushrooms, carrots, Nori, Soi Sam and, on my request, egg. The Wantans were used here in a non-fried form, they would have been softened in the soup anyway. Better, however, would I have wished to fill the shrimps, which were quite low in taste and in which I would have liked more freshness of the seafood. This time, however, the vegetable insert was present in more than sufficient quantity and had the same quality as the first visit. Unfortunately, there was no change in the rather low aroma of broth compared to visit No. 1 I was very happy when I heard about the opening of the Ramenbar, as I am always very open to any culinary change and news. During my visits, the Nui Ramenbar did not disappoint my anticipation, but for the reasons described, no storms of enthusiasm were triggered. Above all, more aromatic Umami depths, e.g. in broth, are characterized by Japanese cuisine and should also be more lovingly lived here. The service should also be more warm. ; Nevertheless, it is certainly worth a return for everyone who has not yet tried this classic Japanese cuisine."
