Having been to Bone Daddies and a being regular at Tonkotsu, Shoryu was next on the list. It’s highly coveted by fellow obsessive noodlemeisters as the place to go to too. Have I just sparked off a fierce ramen debate already? I love the cult factor of die hard fans grumbling and debating as to which one conquers noodle land. So Shoryu Denman Street opened this summer as an addition to it’s older sibling on Regent Street and more recently Shoreditch, that review can be seen here. You can also stay lubricated with a plethora of saki’s available at these larger premises.
AA Gill throws in his tuppence – it’s good enough for you sir, it’s good enough for me!
As I walk in, half the ramen folk here are Japanese – that is a good sign of things to follow. My litmus test of good cuisine is when it’s full of natives, it generally works anyway. There are 6 different tonkotsus’ and 8 miso based broths to choose from.
There was an added benefit of knowing exactly what ramen you are eating, if you’re delicate or allergic, gluten free is available too, a nice touch there.
I can’t wait to try out the other dishes for a future visit – it would be rude not to!
The booze choice is also very respectable;
I opt for the Karaka Tan Tan Tonkotsu. It was awesome beyond words. “Tonkotsu with a twist, rich and spicy fried mince pork in white miso & garlic with added garlic and chiu chow chilli oil”. Albeit the garlic was subtle in flavour, the rest of the dish really clicked with my taste buds, creamy broth, well seasoned egg, equally so for the pork mince too, it made for an intense, hearty, rich bowl of ramen. The heat boosted floating hot oil will guarantee some next day ring sting too. Other knick-knacks such as the pickled ginger, wood ear mushrooms, bean sprouts and nori really complimented the dish, side condiments weren’t necessary. I love the angular spoon made for slurping that milky broth.
My pal opts for the Tori Kara-Age Men; “shitake and konbu soy broth with gluten free aka miso, fried chicken, nitamago, kikurage, nori kelp, mushrooms, spring onion and fishcake”. What a mouth full, but he enjoyed his chicken nugget ramen for sure!
The hirata buns, London’s latest foodie fad were delicious but not memorable. Of course, I order the belly of pork, the sweet mayo, cucumber and lettuce work well to brighten up the bite. It’s not a bad dish at all though, expectations are just set quite high based on the ones I had at Ippudo in NYC, which were an instant hangover cure and a sensory overload for the taste buds. What didn’t help their cause were mainly the duff buns. Having been in Flesh & Buns moments before, theirs were fluffy, springy and came with a great chew and blows these ones out of the park.
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