The Shoryu Ramen Restaurant Group, who specialise in authentic Hakata cuisine, are to launch their fifth restaurant in Covent Garden in December 2015. The restaurant will offer their signature Hakata tonkotsu ramen, Shoryu buns and Gekkeikan Royal Warrant Sake, as well as featuring a new ramen exclusive to the site, white truffle ramen with truffles from Northern Italy.
The interior will be designed by Blenheim (www.blenheimdesign.com/) with features a relaxed bar area, and an intimate sake lined dining area, decorated with white tiles and brick work creating a light, welcoming and relaxed atmosphere.
Launched in 2012 and owned by the Japan Centre’s CEO Tak Tokumine, Shoryu Ramen already have four sites located in Regent Street, Broadgate Circle, Soho and Kingly Court, as well as Shoryu Go, a dedicated tonkotsu ramen take-out bar on Air Street.
Tokumine says: “UK noodle culture has really become more sophisticated in recent years. As the British market has become more accustomed to noodles, we’re able to introduce very specific dishes, such as Hakata tonkotsu ramen, for those looking for the real deal. I want to make sure everyone can experience real flavours, real dishes on their doorstep. It was also important for me to create restaurants with authenticity, which is why many of the key staff are family members and are originally from Japan”.
Executive Chef, Kanji Furukawa, otherwise known as the ‘Ramen Boss’ has been working with Tokumine since Shoryu’s infancy. Acutely tuned in what makes the perfect bowl of Hakata Tonkotsu Ramen, Furukawa has created a highly crafted menu that focuses on flavours and ingredients rarely found outside of Japan. Furukawa regularly makes trips back to Hakata to keep up with the latest trends and techniques.
As well as ramen, the Shoryu menu also includes Japanese stables such as ‘Shoryu Buns’ – similar to the now well known ‘hirata buns’. These fluffy, steamed buns are handmade daily and Shoryu offers a selection of six fillings including BBQ pork. Another stable is ‘testunabe’ gyoza – a Hakatan version of gyoza, filled with pork and served in a sizzling tetsunabe cast-iron skillet, the only place to do so in London. Other dishes that feature on the menu are a range of tempura and sashimi.
Shoryu’s sake sommelier, Mimi Tokumine (Tokumine’s niece) is one of only a handful of sake sommeliers in Britain. Sake features prominently on Shoryu’s drinks menu and none more so than at Shoryu Soho, which boasts the largest selection of sake, shochu and umeshu plum wine in the UK. Cocktails at Shoryu include Yuzu Mojito – strawberries, lime, mint and sugar with white rum and yuzu citrus umeshu over crushed ice and Wasabi Martini – sake & shochu tini with lemon juice, wasabi shavings, red koji salt and nori seaweed garnish. Japanese beers such as Kirin, Asahi and Musashino Craft Beer are also available.
SHORYU RAMEN Covent Garden
35 Great Queen St London WC2B 5AA
SHORYU RAMEN Regent St
9 Regent St London SW1Y 4LR
SHORYU RAMEN Soho
3 Denman Street London W1D 7HA
SHORYU RAMEN Carnaby
G3-5 Kingly Court London W1B 5PJ
SHORYU RAMEN Shoryu go
19 Air Street London W1B 5AG
SHORYU RAMEN Liverpool Street
33 Broadgate Circle London EC2M 2QS
For press enquiries and further information Shoryu please contact Bianca Russell at Me:Mo Interactive
Bianca@memointeractive.com Tel: +44 (0) 20 3651 5000
Notes to Editors
Hakata tonkotsu ramen originates 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.
Creating tonkotsu pork stock takes over 12 hours cooking at a rolling boil. Traditionally the stock is then combined with ‘motodare’, a concentrated base to create the final soup. Shoryu’s motodare is made using the best soy and spices from Japan. For the noodles, Shoryu have worked extensively with a UK based Japanese noodle-making master, using strong Cotswold flour to create the perfect original hosomen (meaning ‘thin noodle’) for their ramen. The final component are the toppings – Shoryu use Burford Brown eggs to make their nitamago, soft boiled eggs marinated overnight in soy, mirin, sake and ginger. Pork, marinated and slow simmered for 4 hours in soy, kikurage mushrooms, spring onion, sesame, ginger, nori & mayu (caramelised black garlic oil) are also added.
Japan Centre began life in 1976 with a suitcase full of Japanese books and an idea to cater for the community of Japanese people living in London. The Centre has since grown to become one of the largest and most influential Japanese shops in London, adding a supermarket, bakery, deli, restaurant, home-ware department and online service to its repertoire.
The mission has always been to offer the best value Japanese food both in store and online, the best variety and the best service. Japan Centre has a diverse range of services for Japanese living in the UK & Europe, and for those simply interested in the exciting world of Japanese food and culture.
Tak Tokumi – Shoryu Ramen and Japan Centre CEO
A successful entrepreneur and a key figure in the ethnic food market, Tak gained invaluable business skills working for his family’s steel mill in Fukuoka, before marrying and settling in the UK in 1975. Opening the first Japan Centre on London’s Brewer Street in 1980, the Japan Centre has become one of the most influential Japanese stores in the UK and Europe.
Kanji Furukawa – Executive Chef
A native of Hakata for 31 years and a certified Washoku chef, Kanji was head hunted by Tak and first joined Japan Centre as Head Chef of Toku, the company’s contemporary Japanese restaurant, before establishing Shoryu Ramen in 2012.
Mimi Tokumine – Restaurant Manager & Sake Sommelier
Mimi, Tak’s niece, is an integral part of the Shoryu family having previously managed Toku with Kanji before coming on board as manager of Shoryu Soho. Another Fukuoka native, Mimi is one of only a handful of sake sommeliers in Britain and is passionate about her hometown’s ramen as well as spreading sake knowledge throughout the UK.