A standout appetizer. Breaded and fried to a golden crisp, the chicken is tender inside—the kind of kara age that makes you want to order a second serve. Reviewers single this out as one of the best versions in Amsterdam. Arrives hot and ready to eat.
Tips from diners
Order 2–3 servings to share—they're generous-sized and pairs well as a starter before ramen.
The karaage is city's best' according to multiple reviews. Eat it immediately while it's hot for the best texture.
The signature dish across multiple reviews—the shoyu broth carries a balanced heat that builds rather than burns, layered with umami from bone and fish stock. The house-made noodles are wavy and chewy, with just the right chew. Reviewers consistently order this as their go-to; it's ramen done with precision.
Tips from diners
The spice level is approachable—not aggressive. If you want more heat, ask for an extra spice drizzle, but the broth is perfectly balanced as-served.
This was voted best ramen in Amsterdam by local food press—come early to beat the lunch crowd.
Takoyaki traditionally uses octopus, but Hinata's vegan takoyaki substitutes with marinated mushroom—getting the texture and flavor intent right. Served hot with takoyaki sauce and mayo, these are a satisfying starter.
Tips from diners
The takoyaki arrives hot—be careful, the exterior is crispy but the inside stays warm. Eat immediately.
For vegans, the restaurant offers a fried vegetable version—often mushroom or tofu—with the same meticulous breading and oil temperature management. Reviewers note it's not a lesser version; it's a full commitment to the technique.
Tips from diners
Ask what today's vegetable kara age is—it rotates based on seasonal availability. Equally crispy and satisfying as the chicken.
The house policy: all vegetable ramen is vegan (no egg in the noodles). The kara miso uses a fermented bean and chili base rather than animal stock. Reviewers praise the depth—it tastes like intention rather than compromise. Great for diners who want spice and substance without animal products.
Tips from diners
All vegetable ramen uses egg-free noodles as standard—you don't need to ask. The miso broth is rich enough to stand alone without animal stock.
Named 'Hinata' (where the sun shines), this Jordaan fixture spins house-made ramen noodles daily—no MSG, no shortcuts. The broth menu rotates (shoyu, miso, spicy kara), and the kitchen is open so you watch your bowl come together. No reservations, no fussing; they've built a loyal line for good reason.
No reservations, first-come-first-served. Lunch (12:00–15:00) has a line, especially weekends. Come at 12:00 opening or after 14:00 for a faster seat.
Closed Mondays. Open Tuesday–Sunday, 12:00–22:00. The kitchen moves quickly even with a line—expect 15–20 min wait on busy days.
Counter seating is first-come; you'll sit shoulder-to-shoulder with other diners. This is part of the charm—you'll overhear ramen conversations.
About 50% of the menu is vegan or vegetarian. No egg in the noodles for vegetable ramen, and the kitchen takes dietary needs seriously.
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