Wednesday, 12 December 2012

Shoryu Ramen - The Listening Restaurant

In a world where some in the restaurant industry use social media really badly, it's refreshing to see Shoryu Ramen use it so effectively. For instance, when some old grumpy-bollocks (that's me by the way) had a whinge on twitter about the thick noodles Shoryu used during the soft opening, not only did they introduce a new, thinner noodle but I also received a tweet from @shoryuramen to let me know about it. Other punters lamented the nitamago egg had to be ordered separately. Again, Shoryu listened, and half an egg was introduced as standard in the noodle bowls. I know listening to feedback is the whole point of a soft opening, but it doesn't always pan out that way.

Thick noodles aside, I enjoyed my bowl of yuzu tonkotsu ramen, but as a rule I don't judge anywhere solely on a soft opening, so I made plans to return when the food was being sold at full price. It seemed I wasn't the only one with that idea, as the restaurant was nearly full at 11.45am the Saturday morning I went.

I ordered the basic Hakata tonkotsu ramen (£8) to see how it stacked-up against rival tonkotsu. The first thing that struck me was the broth; it was milky white, there was lots of it and it was steaming hot - all good. It was thinner than the tonkotsu broth found at some rival London joints, but it retained sufficient porkiness and also had a pleasing smoky quality about it. On the minus side, the chashu bbq pork and the half a nitamago egg were somewhat pedestrian. I liked the other toppings of red ginger, kikurage (wood ear fungus), nori, beansprouts, spring onion and sesame, but it would've been good to see some menma (fermented bamboo shoots) in the bowl.

The thinner hosomen ramen noodles are an improvement on those used during the soft opening. These had a nice 'bite' to them, and I ordered an extra portion (£1.50) to soak up the broth. I was pretty full after this and got me thinking that Shoryu probably offers the best value tonkotsu ramen in London.

Shoryu also probably offers the most options for tonkotsu ramen in London, with no less than seven different tonkotsu-based dishes including the likes of wasabi and piri-piri (incidentally, non-tonkotsu fans can plump for miso and shoyu-based soup noodles). On my most recent visit, I went for the top-of-the-range yuzu tonkotsu ramen (£10.40) - a bowl of the Hakata tonkotsu ramen topped with a dollop of yuzu jam and some chilli. I was glad that, with the exception of the thinner noodles, it hadn't changed since the soft opening. I like this particular combo, as the tart citrusy notes of the yuzu jam and the spiciness of the chilli lift the smoky porky tonkotsu soup-base, without overpowering it.

I also ordered some gyoza (6pcs/£5); these were OK without being outstanding. Perhaps these humble pork dumplings should be the next dish to get some love and attention in London. After all, when was the last time you could say you had really top class gyoza in the capital? Having said that, I'm probably being a bit harsh; these dumplings were better than say those at Tonkotsu or Ittenbari. On the non-food front, the service is good although the dining room is a bit clinical for my liking.

So what's the overall verdict? I like Shoryu a lot, but it isn't quite the definitive ramen bar that London is screaming out for. For instance, both Bone Daddies and Tonkotsu serve better quality pork and egg in their dishes. However, I prefer the way the broth is served at Shoryu i.e. plenty of it, steaming hot. In terms of a favourite, I can't really split Shoryu and Bone Daddies; I like them in different ways with the former being more traditional, the latter more radical.

There is, however, one winner: London. There is now a genuine ramen rivalry in the capital, not only between my current favourites but also with other 2012 openings such as Tonkotsu and Ittenbari as well as old stagers like Cocoro and Nagomi. I'm hoping that this competition, with maybe some more contenders in 2013, will further raise standards.

One last thing! Shoryu sell fresh hosomen ramen noodles (£1.50 for 125g) to take home. These are pretty good, but if you do buy them I recommend an extra step in the cooking instructions: rinse after cooking before adding to the soup. This is to remove the alkali soapy taste from the noodles.

Shoryu on Urbanspoon

Shoryu Ramen, 9 Regent St, London SW1Y 4LR
Nearest tube: Piccadilly Circus


  1. But I like the alkali soapy taste!!!

    1. Wingz~* - I think it's important to rinse the noodles, otherwise the 梘水 (soapy water) taste will taint the flavour of the soup.

  2. The milky stock doesn't look all that appetising I have to say... but then again, if it tastes good... Haven't been to either Shoryu or Bone Daddie yet, maybe I wait till the hype dies down? Although a bowl of steaming noodle soup sounds very tempting just now...

  3. Agree totally with what you say, was really happy with the generous portions they served, but compared to Bone Daddies, it was more watered down and no where near as yummy. But it was ok. At least the bloody music was at a nice level where you cold have a conversation. I wish Bone Daddies would listen to that piece of advise.

  4. Ute - the milky appearance is what makes a good tonkotsu broth! A good point on hype, as I find it sometimes does pay to wait!

    Mzungu - I think we need to have a ramen 'supergroup' where we take the best elements of the various ramen joints and create a superbowl of tonkotsu ramen!

  5. Maybe it was because I tried it after a lengthy bout of veganism but I thought the Bone Daddies' tonkotsu almost too porky, while I found Shoryu's pretty good. Liked the toppings, but Bone Daddies' pork definitely pips them. Apparently though Shoryu are introducing a fattier pork cut from yesterday onwards.

    1. Lizzie - I saw on twitter that shoryu are upgrading their pork. If they crack nail it, that just leaves the egg to be pimped up.

  6. Wasn't that impressed here today, pork slices were small and had little taste, gyoza skins were too thin and the innards tasteless (Tonktosu does these better IMHO), Egg was way too well done with a pale yellow yolk with only a tinge of orange, wasn't keen on the pickled raddish as it turned the milky broth a shade of pink.

    Personally I much prefer the regular tonkotsu style broth, this version might appeal to people who really love dishes like carbonara but I just found it too creamy and had an unnerving fishy tone to it. First time in my life I haven't completely finished a bowl of ramen.

    Service was good, prices are good (but I'd rather pay the extra at tonkotsu), lighting is way too strong and feels like I'm sat in starbucks.