Shoryu is a Michelin guide recommended Ramen bar that specializes in the thick, rich white pork soup Hakata tonkotsu ramen. Chef Kanji Furukawa, who was born and raised in Hakata brought the highly crafted, rare flavors of tonkotsu that is rarely found outside of Japan to Regent, Soho and Carnaby.
Each pan is cooked on a rolling boil for over 12 hours until it contains enough collagen, fat, marrow and calcium to turn opaque. Thin straight noodles are made by a Japanese noodle master using Cotswold flour to create the perfect original hosomen ('thin noodle').
There are four locations in London: Soho, Regent St, Carnaby, and Picadilly. We were at the Soho location for a quick bite. Upon entering a small modest traditional Japanese sushi bar space, we were ushered to a room with minimal modern japanese aesthetic where we were the only guests. By the end of the meal the place was packed.
Jong ordered the King Tonkotsu with cool slices of char siu ( marinated pork, slow simmered for 4 hours in soy, mirin, sake and sugar). I had the Fire and Ice Salmon Tsukemen: cold ramen with a warm wasabi-tonkotsu dipping sauce, bbq pork, isle of ewe hot smoked salmon and nitamago. The cold ramen and salmon are served over a bowl of ice with the hot soup is served on the side. I was completely unnerved at how to tackle this dish but once I got the hang of it I relished the clash of hot soup with the cold chewy noodles.
I always judge all noodle bars by their eggs and char siu. A great place will have gooey, brilliant orange yolks. At Shoryu, Burford Brown eggs are used to make their nitamago - soft boiled eggs with rich, orange, gooey yolks marinated overnight in soy, mirin, sake and ginger. More than acceptable!
A nice, clean, experience at a decent price point. A bowl will run you around £12 which isn't too bad in London.