London’s Best Ramen | Where to Eat Tonkotsu and Shoyu Ramen Noodles | Eater London
"Expect large queues and raucous music at this ramen joint from Ross Shonhan, as diners perch on stools, neck cocktails and dive into noodles, surrounded by images of bequiffed Japanese rockabillies. Choose from rich tonkotsu ramen with broth made from 20-hour simmered pork bones, the popular “T22”, kimchee seafood or soy ramen, made with chicken broth, or three vegetarian options made with mushroom broth. Crab and yuzu specials riff on the tonkotsu, while summer specials include the brothless crispy duck aburamen with pickled padron peppers, roast corn and duck fat in a coating tare sauce. There are now many other branches, not to mention offshoots like Shackfuyu and Flesh & Buns." - MiMi Aye
