Ramen pop-up Yamagoya are launching several new dishes for the hot summer months ahead…
What to Expect
Yamagoya founder Masatoshi Ogata taught himself how to make ramen in Fukuoka by rifling through ramen restaurants’ bins to compare their ingredients…the result 47 years later is a range of well-crafted and exquisitely flavoured ramens, with the addition this summer of a brand new Hiyashi Chuka (cold ramen).
What to Eat
For a different take on a classic ramen – and particularly appealing when it’s sweltering outside – try the new Hiyashi Chuka. This cold ramen is made with a Mangalista Chashu, Burford Brown egg and truffle sauce, and uses the Ogata family’s secret family recipe. Rather than the usual hot bone broth, the Hiyashi Chuka is served with a cool dipping sauce that’s packed full of flavour.
The special edition of Yamagoya‘s beautiful and delicate Raindrop cake, which this summer will be flavoured with pink salted cherry blossom. It’s different, authentic, and (dare we say it) utterly instagram-worthy…
Yamagoya | 1st floor of Shuang Shuang, 64 Shaftesbury Avenue, London W1D 6LU