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Still the best ramen in London? Shoryu new menu

Update (March 2013): my search for the best ramen in London continues! Shoryu has further enlarged its menu, with the addition of weird sounding like Dracula Tonkotsu (with garlic and balsamic vinegar, hence the name) and Japanese sides like hakata buns and takoyaki balls- full list here 

shoryu ramen new menu

I recently visited Shoryu again- and again (I am very thorough in my quest for the best ramen in London, hard work I know) and thought of writing a little update. I visited with a group of blogger friends (including Kavey Eats, Mr.Noodles, London Tasting, Feast To The World and Feed The Tang) and we noticed several differences, additions to the menu and some improvements – and some things still to improve as well.

In short:

– many new items on the menu: most notably, a new type of Tonkotsu (Karaka Tan Tan Tonkotsu, which sounds a lot like Bone Daddies Tan Tan Mien) spicy and with minced pork- I had it, and it’s very very good; new miso-based broths; a smoked salmon noodle salad and a wider selection of noodles including gluten- free ones.

– fresh ramen noodles (hosomen or hakata noodles- thin, square and chewy) are available to buy for a very reasonable price, if you want to replicate the ramen at home – or more realistically in my case to dress with spring onions and soy sauce and eat them Chinese-style ;)

– lots of new sides/starters: we tried the wakame salad with cucumber and avocado and the Shishito (AKA roast padron peppers), both very nice additions; for the rest, we sticked to the classic dumplings and fried chicken (good but frankly unmemorable). I am very curious to try more on future visits, especially from the selection of sushi and sahimi dishes, and homemade onigiri. 


You can see all of the changes on the Shoryu website so I won’t bother you further.

About the ramen itself- I liked it first time, but like many others (including authoritative voices like Guardian’s Marina O’Loughlin and Asian food guru blogger ‘Eat Love Noodles’) had noticed that the toppings didn’t match the quality of the tonkotsu broth. As I said previously, Shoryu manager Tak Tokumine has been laudably open to feedback from customers and has since the opening made many tweaks to its recipes and suppliers, and even in this case things have changed for the better. 

On my last visit the cha siu pork slices, if still not extraordinary, were a nice mix of fatty and lean layers, and are now served in a separate bowl with other toppings. Even the nitamago egg was now properly soft inside- because obviously, you need an egg yolk into a 20-hour-cooked pork broth with pork slices and minced pork, right? well I do especially when I am breaking my 5:2 diet fast day (but that’s another story). I am not sure if there has been a change in the tonkotsu broth itself, after some critics suggested it was somewhat weak and not flavoursome enough- I honestly found it excellent both times, so haven’t much to say on this front.


Speaking of changes and improvement- credit also goes to Bone Daddies, the ramen bar in nearby Soho, for listening to customers and always trying to improve. Competition is always good, and competition to be the best ramen in London is even better I hear that the almost overwhelming saltiness-porkiness of the broth has been rebalanced, so I’ll be revisiting Bone Daddies soon to see if my impression from the first two visits has to be updated too.

Although I refuse to face reality cant’ be arsed to compute the calories from a recipe couldn’t find anywhere reliable info on how many calories a bowl of tonkotsu ramen may have, my gut feeling is more than enough for a meal (not to talk about things like saturated fat and salt) – with so many places to try out and try again, and my hate of the food bloggers’ religion fo running, now you see why I need the 5:2 AKA the fast diet? Seriously, if anyone has info on the nutritional values for ramen, how many calories in tonkotsu/miso variety? please shout in the comments…

Shoryu Ramen on Urbanspoon

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