Rainbow cake with kuromitsu and kinako Courtesy Yamagoya
Cold varieties of Hiyashi Chuka: cooked in cold water, will also be available with either smoked chashu, chicken or tofu, all served with marinated egg and garnished with seasonal vegetables.
Yuzukara: Green tonkotsu broth, layered with sliced chashu pork and topped with a salty, spicy paste made from the zest of Japanese yuzu and green chillies (£9.90).Tobanjan: a hot tobanjan spiced broth known in Japan as ‘the fire of food’, finished with chilli (£9.00).Yamagoya: handmade noodles in tonkotsu broth, garnished with traditional Japanese chashu pork belly, marinated bamboo shoot, Kikurake mushroom, nori and marinated Burford Brown egg (£9.50).Our focus remains the same, with ramen at the heart, but we’re excited to bring more of our favourite Japanese dishes to London too, not to mention the raindrop cake.” Ogata said in a statement. “We’ve spent the past few months testing and experimenting in our pop-up kitchen and after such a warm reception, we are now ready to build Yamagoya’s first real home in London in a bigger and better space, with an added takeaway option. The “simple” interior will have a stripped back feel and Shoji wood paneling throughout, which is said to be reminiscent of Masatoshi Ogata’s original ramen shop in Fukuoka, which was founded in 1969. The new site is located on The Cut, close to Waterloo station.
The restaurant will open on Monday 9 October. It follows a successful temporary residency above the Chinese hot pot restaurant, Shuang Shuang on Shaftesbury Avenue, on south edge of Soho. Next month, Yamagoya - “a traditional Japanese ramen and raindrop cake restaurant” - will open its first permanent site in London.
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