Newly opened Shoryu Ramen in Kingly Court follows the latest trend of ramen mania in Central London. 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. Their tonkotsu broth is boiled for 12 hours to break down the fats with a perfected soy added at the end to create a soup.
As you walk in you are greeted by the shout of hello by the chefs and staff, very traditional welcome seen in noodle bars across Japan. Clean wooden benches and booths give off a feng shui feel with a little hint of Swedish sauna thrown in. Authentic Japanese style with stools and drapes over the door, straight out of a bustling sushi bar in the middle of Shanghai.
Shoryu Ramen have a selection of signature cocktails, our waitress Siyoung recommended some gems:
Yuzu Mojito Fruity freshly muddled strawberries, lime, mint and sugar with white rum and yuzu citrus umeshu over crushed ice. Served tall this cocktail packed a punch! zesty with a citrus fruity twist, fresh and summery.
Umeboshi Smash – muddled umeboshi plums with rebel yell bourbon whiskey, orange curacao and egg white. Smokey malty maple tones from the whiskey sweetened by the plums and orange curaçao. Don’t drive after you have another round of these!
Hirata buns are inspired by the Taiwanese street food Gau Bao, mini buns that are steamed for a bouncy squidgy texture. The soft, spongy, light floppy buns are filled with your choice of BBQ pork, salmon or chicken and topped with a red spicy sauce. A type of Japanese sandwich the bun is chewy and moreish however I was disappointed at the amount of meat to bun ratio. I know these are starters but one slither of chicken with a dollop of mayo was like eating a McChicken sandwich.
On to the gyozas served on a sizzling hot iron skillet the three min dumplings are filled with well seasoned minced pork with a yazu fruity yet sour dipping sauce. Should of ordered more!
All tonkotsu ramen comes in a rich tonkotsu pork broth with BBQ pork (excl. Karaka Tantan Tonkotsu), nitamago egg, kikurage mushrooms, spring onion, sesame, ginger, nori & mayu (caramelised black garlic oil) unless stated.
The King tonkotsu is loaded with extra noodles, char siu and beansprout mountain, with a king prawn crown. I looked down into the giant size bowl and regretted ordering all those starters. Big portion lovers will not be disappointed. Salty fatty creamy broth covers the hidden treasures of fresh vegetables and strings of ramen. pink plump prawns sit proudly on top of the piled noodles, happy to say de-veined and not over cooked despite sitting on the hot broth.
Piri Piri Tonkotsu a spicy chilli powered bowl, floating jalapenos, bronzed caramelised onions and slices of succulent pork swims in a sea of thickened tongue numbing heat soup. Wholesome, filling, and total comfort food. Although there was a lot chillies it did not overpower the dish, not a burning sensation but warming. Vibrant in flavour and colour quite a manly meal or those who like a kick of spice in their food.
Massive thank you to our waitress Siyoung who was so informative about the menu (a rare quality in some restaurants), sweet and attentive. To be honest I didn’t care if the food was authentic or not, I wanted hearty, delicious, quick food somewhere central and that’s what I got and more. For me Shoryu Ramen rated higher than Bone Daddies and Tokontsu not just for it’s food but customer service, atmosphere and decor.
£15 for a bowl of steaming hot ramen might be stretched for some but you get your monies worth in taste and portion size.