YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki, head chef at Dinings SW3 may well be the best ramen I’ve had in London and one of the best outside Japan.
When living in Tokyo, Masaki-san spent years researching how to make the perfect ramen — full of flavour, but without the MSG. It may seem pretty straightforward, it takes both patience and the right ingredients to excellent, or even very good, ramen. YUZU RAMEN with PORK CHASHU was perfectly light with a touch of yuzu (it’s in season). Warming yet delicate, simple yet complex. It will be available in “do it yourself” kits from this January. Grateful for the opportunity to try it first! A real culinary pleasure.