Agora’s Ramen
The Universe in a Bowl
They say you can see the universe in a bowl of ramen. At first glance, it’s simple—a steaming broth, delicate noodles, and carefully placed toppings.
But within that bowl, layers of complexity exist—an intricate harmony of flavours, textures, and techniques that have been refined for centuries. At Novél ramen is more than just a dish; it’s one of our stories of patience, passion, and precision.
The Broth: Where it All Begins
Ramen broth is the foundation of the dish, and here it is treated with the reverence it deserves. Our Shio Ramen is a light yet-umami packed bowl, inspired by the flavours of Hokkaido. It starts with a chintan broth, a delicate two-stage process:
Pork Broth: Simmered for over 24 hours, extracting rich flavours from collagen-packed pork bones.
Dashi: A blend of kombu seaweed and katsuobushi (bonito flakes), steeped separately and combined with the pork broth after resting, to create a balanced, deeply savoury base.
“It takes three, four days to make a bowl of ramen,” Aleks shares.
Time is the secret ingredient. You can’t rush ramen. The broth needs time to mature. It is a process of transformation.
A Dance of Texture: The Noddles
Ramen noodles don’t just sit in the bowl—they bring it to life. Made in-house, ours strike a balance of chew and bounce, designed to absorb the richness of the broth while maintaining structure.
"The noodles carry the richness of the broth,” Aleks shares. When the noodles hit the hot broth, the fat clings to them, creating a silky, satisfying bite.
The Kitchen’s noodle process is a node of their dedication to quality and authenticity.
Using high-protein flour and alkaline water, the dough is kneaded with precision, rested, and cut to ensure the ideal texture. The result? Noodles that hold their own, delivering the full depth of umami in each slurp.
Toppings: The Art of Balance
Every ingredient that lands in the bowl has been carefully considered, each one adding its highlight to the dish:
Chashu Pork: Marinated in soy, mirin, and sake, slow-cooked, and seared for an aromatic finish.
Ajitama (Marinated Egg): Soft-boiled and infused with umami-rich soy marinade.
Menma (Bamboo Shoots): Pickled for a crisp, tangy contrast and an added crunch.
Semi-Dried Tomatoes: A unique Agora twist, adding a natural umami sweetness.
Pickled Shiitake Mushrooms: Our newest addition. Marinated in black vinegar for an earthy flavour.
Spring Onions & Yuzu: A fresh, citrusy lift to balance the rich broth.
Ramen is about harmony. Every element should work together. One bite should make you crave the next.
A Bowl Worth Lining-up For
Ramen Nights at The Agora
When we first introduced Ramen Nights, there was nowhere in Cyprus serving authentic, handcrafted bowls of ramen. The response was immediate and overwhelming, and each week became a must-try culinary experience.
"For me, it is an ever-evolving bowl. I think there are always small tweaks that you can do here and there to make it an even heartier bowl of ramen."
Join us every Thursday for Ramen Nights, where each bowl is a testament to tradition, technique, and time.
Reserve your spot and experience ramen made from scratch— the way it was meant to be.
And next time you’re staring into your bowl, take a closer look. Just maybe, you’ll see the universe.