Ramen Street
Ramen Street
P.º Marítimo Levante, 16,
Torre del Mar, 29740 Málaga
We travel the world in search of the perfect ramen.
From the streets of Japan to the heart of Hangzhou, our mission was one: to find ‘the perfect broth’—and we did it.
Our history
Akihiro Ramen Street was born from an endless quest to bring the best of Japanese cuisine to Málaga.
After traveling halfway around the world, we discovered that ramen is not just food—it’s a story with years of history behind it. At Akihiro, we’ve recreated the essence of Japan’s streets: the buzz, the aroma, and the passion of its markets—but above all, the warmth of its homes.
Meet Dani
Our Chef
“Hi, I’m Dani Kimura. My mother is Chinese and my father is Japanese, which means I grew up surrounded by the richness of both cultures. I’ve always felt a deep connection to Japanese cuisine, and after many years living in Málaga and learning the secrets of Chinese cooking from my mother, I decided it was time to experience Japan firsthand. It was there that I discovered what truly ignited my passion: the dedication and respect for ingredients, the simplicity of its techniques, and the way each dish tells a story.
My life in Japan was a journey of self-discovery. I worked in various restaurants, from ramen shops to izakayas. During that time, I fell in love with ramen and the philosophy behind it: the patience, precision, and passion poured into every detail.
Even so, I always knew my place was in Málaga. So after meeting some friends from Málaga during this journey and spending over 10 years in Japan, I returned to the place that gave me life with a clear vision: to fuse my cultural heritage, my experience in Japan, and my love for cooking.”
Step by step of ramen
01.
The base
In a large pot, pork and chicken bones are simmered for hours, resulting in a rich, concentrated flavor and aroma.
02.
The noodles
The noodles are the thread that ties all the flavors together. They’re made with flour, water, and kansui to achieve a firm and elastic texture. They’re cooked al dente to absorb the broth properly.
03.
The toppings
Tender pork chashu, soft-boiled egg with a creamy yolk, fresh scallions, bamboo shoots, and a touch of nori seaweed. Toppings vary depending on the region, but these are the most common.
04.
Ramen assembly
In a bowl, we add a base of freshly made noodles, topped with the chosen toppings and bathed in a rich broth that has been simmered for hours and hours.
