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Specialties
Our restaurant Tonkotsu is named after the lip-smacking, creamy ramen typical in Kyushu, Japan’s southern-most island, but found all over Japan. Tonkotsu ramen’s smooth, silky consistency is created by cooking pork bones for up to 18 hours, which allows collagen and other porky goodness to be emulsified into the stock.
Toppings vary hugely depending on the kind of ramen and the chef, from sweetcorn and butter to black sesame and garlic paste, but in almost all cases, there’ll be pork and a perfectly marinated gooey-yolked egg.
Fresh noodles are essential for the best ramen experience — bouncy, soft and perfect for slurping up tasty stock.
You’ll find that devouring your bowl of ramen using the traditional Japanese method of slurping will make it highly pleasurable experience.
We’ll admit it feels a bit weird the first time you try it and in this country, it might even be considered bad manners, but here at Tonkotsu it’s positively encouraged!
History
Established in 2012.
Tonkotsu started as a result of the owners not being able to find decent ramen in London. Ken and Emma, the owners, ran a series of pop up ramen events at Tsuru, their sushi and katsu joint in London for six months before opening Tonkotsu on Dean Street in Soho, London.
Meet the Business Owner
Kensuke Y.
Business Owner
Ken is from the costal Japanese town of Shimoda. He’s been living in the UK since his early teens and after school trained as a chef at Le Cordon Bleu where he honed the cooking skills he’d been taught by his mother.
He gave up cooking for a few years to focus on his other love, furniture making, but returned to food in 2007 when he opened Tsuru restaurant. There are three Tsurus in London and he now Tonkotsu on Dean Street in Soho.
Ken believes in making proper, tasty Japanese food, that’s authentic (but not necessarily traditional).