We worked hard to improve our tonkotsu ramen after your feedback last time and came up with a richer, stinkier, heavier broth (no collagen shot side orders yet @goingwithmygut) and we’re pleased to say that you liked it! It took over 18 hours of boiling and combining ingredients to make the stock and so it means a lot that so many of you took the time to tell us what you thought on both occasions. We’re now happy for it to go onto the menu when we open our ramen bar in London his year.
For those who missed it, here’s a picture to drool over…
Tonkotsu Ramen V2
Seafood ramen last Saturday was a different challenge altogether. People had imagined (and were dreading in some cases, I found out!) seafood ramen to have a light, and therefore a bit bland, fish stock soup. Come on, you know us better than that by now, surely! Our seafood ramen was flavour-packed, rich and complex with an umami punch and topped with seared seabass, prawns, clams and of course a marinated runny-yolked egg. Even hardcore Tonkotsu guzzlers were satisfied with it!
Seafood Ramen topped with Seabass, clams and prawns
Thanks to our regulars, of which there are quite a few now. We’ll be announcing the name of our restaurant in the next couple of weeks. Hopefully see you at one of the remaining events: Tokyo Spicy 3rd March or Shoyu on March 17th. Both of these events have now sold out I’m afraid, but if you didn’t manage to get tickets and would like to come, email me to go on the cancellations list: ramen@tsuru-sushi.co.uk.
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