01 Jul, Friday
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REVIEW: Shoryu, Shoreditch

Shoryu ramen

REVIEW: Shoryu, Shoreditch

Shoryu ramen

WHAT? Warm and comforting bowls of flavoursome 12-hour bone broth served up with fluffy bao, sashimi and heaps of nori seaweed. Decor is chic and minimal, long, high tables softened with warm lighting and pretty Japanese murals.

WHY GO? A fine selection of premium spirits, cocktails and special sakes sits alongside steaming bowls of lip-smacking ramen, that come topped with char siu barbecue pork belly, nitamago egg, kikurage mushrooms, spring onion, sesame, ginger and nori seaweed. Roll up your sleeves, tie your hair back and breathe deep – things will get messy and you won’t regret a second.

Shoryu ramen

Variations on the Tonkotsu offering include Piri Piri, Kimchi Seafood and our personal favourite, the gloriously pungent Dracula, dotted with caramelised black garlic and garlic chips. 

Specials range from Miso Wafu Chicken (cooked with tonyu soy milk) and Green Curry Ramen (chicken karaage and mama adding some seriously powerful flavours) and finally, Curry Ramne, with the addition of a naruto fish cake and nitamago egg.

If you don’t fancy ramen, an array of pillow-soft buns stuffed with BBQ pork, halloumi, prawn tempura and Waygu beef should tempt you. Sides of edamame, salt & pepper chicken wings and soft shell crab tempura are all too tempting, but save room for tuna sashimi or a refreshing bowl of salmon poké, the latter served over sushi rice & topped with avocado, stem broccoli, baby corn, edamame beans, radish, chuka wakame, kikurage, pine nuts and nitamago egg. 

WHERE? Springing up across the capital and further afield (you can now count 12 locations on their website, not including an outpost in Japan), Shoryu offers the ultimate ramen noodle fix close to most places of work in Central London. We stopped by the beautiful new outpost in the middle of Shoreditch, opposite Boxpark. 

Shoryu shoreditch bao bun

ANYTHING ELSE? Dessert’s worth sticking around for, the matcha cheesecake satisfying most sweet tooths. Sesame and chocolate miso make awesome ice cream flavours, and the Yuzu sorbet is not to be missed.


Amy was a guest of Shoryu

Amy Everett is FashionBite's food and travel editor, she also writes for national newspapers and magazines including the Guardian Travel, Stylist, Shortlist, Red, Cosmopolitan and more.

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