You know sometimes how quality of food differs from one branch to another, and in general lowers as years go by? This happens to many chain restaurants (let’s not mention names) as they expand, and fail to manage their inventories/ manpower properly. Scarcity of resources forces the value:money balance way off, which drives away even the most loyal customers.
But Shoryu holds on. Even though it’s been 4 years since it first opened its doors in London, it stays true to its quality.
Hence this longer post than usual. But it’s worth writing about.
I’ve not been there for almost a year, but things haven’t changed at all. Hence it deserves a second post. (Shoryu part 1 can be read here)
Shoryu prides itself on it broth as its website states the following:
“Traditionally the stock is then combined with ‘motodare’, a concentrated base to create the final soup. Our motodare is made using the best soy and spices from Japan. Kanji spent over six months perfecting his recipe until he was satisfied it was good enough to compete with his favourite ramen bars back home.”
And true enough, its stock is boiled to perfection (better than Ippudo in my humble opinion). The rich, creamy, opaque broth that takes 12 hours to make contains “collagen, fat, marrow and calcium (not for the faint-hearted!)”. Both of us ordered the Shoryu recommended Kotteri Hakata Tonkotsu Ramen with a richer, thicker, meatier tonkotsu broth. It comes with double nitamago egg (£12). Here’s the full menu at Regent Street.
The next most important thing about ramen is of course the texture of the noodles. Shoryu focuses a lot of the quality of its noodles as well. It works with a “UK based Japanese noodle-making master, using exclusive Shoryu flour to create the perfect original hosomen (meaning ‘thin noodle’) for its ramen”. You’ve a choice for hardness too- very hard, hard, medium, soft. My personal preference is hard; I like it chewy!
After perfecting the noodles and soup, the toppings are the next most important stuff that will either make or break your ramen experience. Imagine a “half f***ed” egg or like a piece of soggy pork? Eww.
But at Shoryu, rest assured. The soft boiled egg has a gooey and rich yolk. Eggs are marinated overnight in soy, mirin, sake and ginger. Its pork is simmered slowly for 4 hours in soy, mirin, sake and sugar. The egg, pork and noodles marries with the broth to form a perfect bowl of ramen. Oishi!
Even though it has multiple branches in London, Shoryu tries to distinct each branch from the other by focusing on different things.
The Liverpool street one differs from the one in Soho, which in turn has some differences with the one at Regent Street too. Amazing isn’t it? Chain restaurants seldom have such stuffs isn’t it? And that is what sets Shoryu apart from other chain restaurants. Imagine how much more people Nandos can possibly bring to their stores if they’ve version 12345 for their Piri Piri chicken at different outlets or how Wasabi could even gather more fans if they had a “Kings cross 9 3/4 bento box only available at kings cross station”?
Anyhow, If you wanna know more about the Hirata Bun, from what’s written in the screenshot above, read here.
I’ve truly had a great night at Shoryu despite not having any umeshu that it’s famous for as well.
Thanks to its commitment towards quality, Shoryu remains one of my favorite ramen places that I’ll recommend my friends to patronize.
Slurping noodles like there’s no tomorrow. My life is complete. Loads of love. *burps*