From the team behind Japan Centre, Shoryu Ramen serves Hakata style ramen soups.
Latest reviews of Shoryu Ramen
Hugh Wright, TwelvePointFivePercent
10 February 2013
The dish that blew me (…) away on my first visit was Wasabi Tonkotsu, which saw a sinus-purging whack of potent fresh and pickled wasabi added to a gari-free Shoryu Ganso. It was in many ways the perfect meal; lovely to look at, nourishing, complex – each mouthful slightly different in taste and texture from the last – and filling without leaving one bloated…
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Chris Pople, Cheese and Biscuits
5 February 2013
I tried the standard house Tonkotsu (“Ganso”) which was (…) rather nice, with a soothing milky broth and generous helping of bouncy egg noodles. Perhaps the slices of rolled pork weren’t quite as powerfully flavoursome as those at Tonkotsu, and perhaps Bone Daddies has a slightly more exciting variety of styles, but this was still a good ramen…
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AA Gill, The Sunday Times
3 February 2013
I enjoyed this so much more than the Wag sophistication, the minimal etiquette of sushi restaurants, with their laughable expense and regrettable clientele – the aimless international, the crookedly commercial and the coarsely available…
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Richard & Peter, Harden's
24 January 2013
Star of our visit, though, was a fresh and delicious ‘chuka wakame’ salad, with avocado and cucumber. Friendly but slightly chaotic service completes a general air of authenticity…
Read full review »What the Critics say
AA Gill, The Sunday Times
3 February 2013
I enjoyed this so much more than the Wag sophistication, the minimal etiquette of sushi restaurants, with their laughable expense and regrettable clientele – the aimless international, the crookedly commercial and the coarsely available…
Read full review »
Richard & Peter, Harden's
24 January 2013
Star of our visit, though, was a fresh and delicious ‘chuka wakame’ salad, with avocado and cucumber. Friendly but slightly chaotic service completes a general air of authenticity…
Read full review »
Marina O’Loughlin, The Guardian
21 December 2012
The menu is short: six varieties of tonkotsu plus a few soy- and miso-based options. They use Hakata-style hosamen noodles: thin, pale and straight, with nice springiness and bite. But the chashu pork in the tonkotsu has a greyish, cheap roast dinner quality, and the soup lacks body…
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Celia Plender, Time Out
26 November 2012
A good ramen has three key components: a well-flavoured broth, bouncy noodles and interesting toppings. The basic Hakata ramen we tried had a rich, milky pork-and-chicken-bone broth with plenty of pale egg-yolk-yellow, own-made noodles crowned with slices of unremarkable barbecued pork, crunchy cloud ear mushrooms and slivers of bright red pickled ginger…
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What the Bloggers say
Hugh Wright, TwelvePointFivePercent
10 February 2013
The dish that blew me (…) away on my first visit was Wasabi Tonkotsu, which saw a sinus-purging whack of potent fresh and pickled wasabi added to a gari-free Shoryu Ganso. It was in many ways the perfect meal; lovely to look at, nourishing, complex – each mouthful slightly different in taste and texture from the last – and filling without leaving one bloated…
Read full review »
Chris Pople, Cheese and Biscuits
5 February 2013
I tried the standard house Tonkotsu (“Ganso”) which was (…) rather nice, with a soothing milky broth and generous helping of bouncy egg noodles. Perhaps the slices of rolled pork weren’t quite as powerfully flavoursome as those at Tonkotsu, and perhaps Bone Daddies has a slightly more exciting variety of styles, but this was still a good ramen…
Read full review »
The Picky Glutton, pickyglutton.com
18 December 2012
I tried out the Hakata Tonkotsu and was immediately unimpressed with the soft, bog-standard noodles. The broth was reasonably creamy, but instead of the fatty richness I expected to find, it tasted predominately of sesame seed oil and pickled ginger…
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