Street Eats: Yamagoya

Food  / 

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.

Don’t miss the Raindrop cake, which this summer will be flavoured with pink salted cherry blossom

Don’t Miss

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…

Yamagoya1st floor of Shuang Shuang, 64 Shaftesbury Avenue, London W1D 6LU

About the Author

Related Posts

The Company Below has scouted out the finest mixologists both sides of the river to treat us to...

Hang out with the coolest kids in town at smart, new Asian bar and restaurant, P.F. Chang’s Asian...

Help yourself and pay by the plate… Tibits is shaking up vegetarian and vegan dining in the city...