When ramen took over London in 2012, Emma Reynolds and Ken Yamada quickly stood out with their rich 18-hour broth and their bouncy daily-made noodles. Since then, their little Soho joint has spread all over the city and beyond.

People queue up to enter the original dark long room, and slurp on their oh-so comforting recipes. Start with a couple of gingery prawn gyozas and crunchy edamame beans washed down with the house yuzu pale ale, before moving on their classic pork belly bowl or the curried pumpkin and spicy corn in a shiitake broth.

Valentine Benoist

Last update: 27/03/2019

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