IT'S IN OUR BONES
Jay Rayner's ramen 'top tip', The Guardian4* AA Gill, The Times'ramen royalty', Time OutOur Heritage
From the team behind Japan Centre, Shoryu Ramen launched in November 2012 and has been recommended in the Michelin Guide 2014, 2015 and 2016. Shoryu Ramen specialises in Hakata tonkotsu ramen from the Hakata district of Fukuoka city on the southern island of Kyushu, Japan. Hakata tonkotsu ramen is a style of ramen made with a thick, rich, white pork soup and thin, straight ramen noodles. Our Hakata tonkotsu ramen recipe has been specially created by our Executive Chef Kanji Furukawa who was born and raised in Hakata, to provide the UK with highly crafted, genuine tonkotsu rarely found outside Japan. Shoryu's owner Tak Tokumine is also a native of Fukuoka city and along with Kanji is dedicated to championing his hometown’s local speciality.
Find us at 9 Lower Regent Street, 3 Denman Street Soho, G3-5 Kingly Court, 33 Broadgate Circle, 35 Great Queen Street and 19 Air Street take out. Our Methods
- Creating rich, creamy tonkotsu pork stock is a labour of love. Each pan takes over 12 hours cooking at a rolling boil to contain enough collagen, fat, marrow and calcium (not for the faint-hearted!) to emulsify perfectly turning it opaque; the famous white tonkotsu appearance. Traditionally the stock is then combined with 'motodare', a concentrated base to create the final soup. Our motodare is made using the best soy and spices from Japan. Kanji spent over six months perfecting his recipe until he was satisfied it was good enough to compete with his favourite ramen bars back home.
- As well as the perfect soup, the right noodles are vitally important for Hakata tonkotsu ramen, they must be thin and straight, with plenty of bounce and chew. We worked extensively together with a UK based Japanese noodle-making master, using exclusive Shoryu flour to create the perfect original hosomen (meaning ‘thin noodle’) for our ramen. You can customise your noodles by choosing how you wish them to be cooked - very hard, hard, medium or soft.
- The final component which goes into the perfect bowl of ramen are the toppings. We use Burford Brown eggs to make our nitamago - soft boiled eggs with rich, orange, gooey yolks marinated overnight in soy, mirin, sake and ginger. Quality pork, marinated and slow simmered for 4 hours in soy, mirin, sake and sugar for our char siu bbq pork and caramelised black garlic (called mayu) from Hakata itself to add a rich, earthy tone.
- You can't have ramen without gyoza, at Shoryu we serve an amazing handmade Hakatan version of these juicy, pork filled pot-stickers called 'tetsunabe' gyoza. Tetsunabe gyoza originates from the Nakasu area of Hakata and are lacy, crispy, bite size gyoza served in a sizzling tetsunabe cast-iron skillet, the only place to do so in London.
- Shoryu Ramen introduced the term ‘Hirata Bun’ to the UK, launching our handmade, bbq pork-filled buns at our first ramen bar in 2012. Now offering 6 types including a wagyu beef filled bun, the newly named 'Shoryu Bun' is iron stamped with the Shoryu mark because we are so proud of our handmade, fluffy buns made daily at our bakery from all-natural ingredients. Shoryu means 'to bring good fortune', so with our iron stamped Shoryu Buns you can now eat your way to prosperity!
- In Shoryu Liverpool Street, our state-of-the-art drinks bar stocks a huge range of wine, as well as Japanese favourites including shochu, umeshu and of course sake. Shoryu Liverpool Street Manager Mimi Tokumine is a qualified sake sommelier, so if you're unsure what to go for please let her guide you.
- At our ramen bar at Shoryu Soho, we have the largest selection of sake, shochu and umeshu in the UK, with over 130 to choose from including royal warrant Gekkeikan. Our extensive sake menu was devised by Mimi.