Tonkotsu
Cuisine: Japanese
Price:    pound pound_grey pound_grey
4 users have been
Verdict based on 5 critic, 6 blogger and 0 user reviews and awards
Restaurant Profile »

Address: 63 Dean Street, London W1D 4QG

Website: Visit restaurant website

Telephone: +44 20 7437 0071

Japanese ramen served in Tonkotsu (pork & chicken bone) stock. Charmingly, the restaurant (from the team behind Tsuru) encourages the Japanese style of eating noodles and announces on its website, “If you want a lesson in slurping, ask our team.”

Latest reviews of Tonkotsu

Into The F World Headshot

Serena Mariani, Into The F World

25 June 2013

Expectations were high on the ramen. It has a nice, tidy look with ingredients orderly arranged in the bowl, and a yummy looking egg on top. The egg was indeed a highlight – the yolk still runny, fresh tasting, and the white delicately flavoured – a sort of younger ‘century egg’…

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giles_coren

Giles Coren, The Times

16 February 2013

And then some chicken karaage, which was four wonderful, sweet, dark, juicy thigh fillets in a light golden batter and perfectly fried, as only the Japanese can, light and dry and fragile as spun sugar. Every bit as wonderful as the million-dollar-a-mouthful duck at HKK, for £6 a portion…

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PickyGlutton

The Picky Glutton, pickyglutton.com

18 December 2012

Tonkotsu’s tonkotsu broth remains unrivalled however – its creamy, fatty, viscous, lip-smackingly addictive moreishness is simply the best. Combined with the fatty slices of pork and the firm noodles, Tonkotsu’s tonkotsu is easily my favourite…

Read full review »
jay_rayner

Jay Rayner, The Observer

25 November 2012

And then the deep, luscious Tonkotsu ramen arrived filled with silky noodles, slices of soft pork belly, half a seasoned soft-boiled egg and with a slick of black garlic oil across the top. It is what greed is for. It is a bowl full of maternal instincts. It is the way to make a bad day good. This is what delayed gratification is for…

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What the Critics say

giles_coren

Giles Coren, The Times

16 February 2013

And then some chicken karaage, which was four wonderful, sweet, dark, juicy thigh fillets in a light golden batter and perfectly fried, as only the Japanese can, light and dry and fragile as spun sugar. Every bit as wonderful as the million-dollar-a-mouthful duck at HKK, for £6 a portion…

Read full review »
jay_rayner

Jay Rayner, The Observer

25 November 2012

And then the deep, luscious Tonkotsu ramen arrived filled with silky noodles, slices of soft pork belly, half a seasoned soft-boiled egg and with a slick of black garlic oil across the top. It is what greed is for. It is a bowl full of maternal instincts. It is the way to make a bad day good. This is what delayed gratification is for…

Read full review »
Evening Standard

Liz Hoggard, Evening Standard

23 August 2012

As the veggie, I opt for miso and shimeji mushroom ramen with bean sprouts, bamboo and a perfectly cooked floating egg. A big soup of different depths and flavours, it has top notes and base notes just like perfume…

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metro

Marina O'Loughlin (Metro), Metro

25 July 2012

It almost comes across like a street food stall brought indoors – vast pots bubble away, parping out delicious, porky steam. For hours afterwards, I can taste the haunting flavours of the eponymous pork bone stock, boiled for 18 hours until the fats and collagen leach out and turn it milky, so rich it sticks your lips together…

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Time_Out

Rashmi Narayan, Time Out

2 July 2012

The menu covers a short, yet impressive array of starters and sides. The tofu hiyayakko is a large chunk of creamy-textured fresh tofu garnished with spring onions and dried fish flakes bathed in a light soy sauce. The pork gyoza (…) was also just right, with a crisp batter and moist ground meat inside…

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What the Bloggers say

Into The F World Headshot

Serena Mariani, Into The F World

25 June 2013

Expectations were high on the ramen. It has a nice, tidy look with ingredients orderly arranged in the bowl, and a yummy looking egg on top. The egg was indeed a highlight – the yolk still runny, fresh tasting, and the white delicately flavoured – a sort of younger ‘century egg’…

Read full review »
PickyGlutton

The Picky Glutton, pickyglutton.com

18 December 2012

Tonkotsu’s tonkotsu broth remains unrivalled however – its creamy, fatty, viscous, lip-smackingly addictive moreishness is simply the best. Combined with the fatty slices of pork and the firm noodles, Tonkotsu’s tonkotsu is easily my favourite…

Read full review »
grumblinggourmet

Rich Major, The Grumbling Gourmet

11 November 2012

The noodles were perfectly cooked with a slight snap to them (though I’m no expert on the subject) and sank into the life giving, clear and umami packed stock. With expertly crisped chicken karaage alongside, it’s a simple, satisfying and savoury lunch…

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Andy_Hayler

Andy Hayler, andyhayler.com

12 September 2012

The pork had good flavour, the egg worked well and the broth was rich; this tasted pretty much like ramen I had eaten in Tokyo: a simple but very satisfying dish…

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Hugh Wright

Hugh Wright, TwelvePointFivePercent

11 September 2012

Sides, too, show attention to detail. Chicken kara age – Japan’s rather more civilised take on fried chicken – sees chunks of tasty thigh marinated in soy, ginger and garlic before being dusted in flour and deep-fried; the resulting nuggets are moist, tender and (…) packed with flavour…

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Edward Smith, Rocket and Squash Avatar

Edward Smith, Rocket and Squash

20 July 2012

There was a comforting level of creaminess and salt in the eponymous Tonkotsu dish, and a modicum of heat in the spicy one (Tokyo). More heat was easily available in the form of a punchy garlic and chilli paste. Noodles were springy. Egg halves were gooey and soft yolked. Pork, whether shredded and spicy, or pale and sliced, was spot on…

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