Nanban Brixton

Nanban is the ramen restaurant from former Masterchef UK 2011 champion Tim Anderson. When it comes to ramen he really knows his stuff having lived for a time in Fukuoka aka the Japanese home of ramen. I’d been wanting to check out his place for a while, so as soon as lockdown restrictions on restaurant lifted I headed straight down to Brixton. I went for the Lazy goat ragù-men ramen. This is one of Nanban’s signature dishes and is inspired by Brixton’s West Indian history and culture. Several years ago now it won the Evening Standard dish of the year, so I was keen to try it out and my expectations were high. The ramen consists of slow-cooked boneless goat leg and noodles in a spicy Indo-Caribbean curry sauce, topped with seafood sawdust, fried shallots, scotch bonnet bamboo shoots and a tea pickled egg. An innovate twist on the traditional ramen, but it worked. The goat was beautifully tender and tasty. It sat in what was definitely more of a sauce than a broth and had a good spicy heat to it, without being blow your head off hot.

Tonkotsu Soho

I absolutely adore ramen. It’s one of my favourite things in the world to eat. It’s so delicious and comforting, even thinking about it now I’m salivating. I get proper cravings for it. If you’ve got a cold or feeling a bit under the weather there’s honestly very little better than a hot steaming bowl of ramen. There’s now handily many great ramen restaurant in London to choose from, however my absolute favourite has to be Tonkotsu. I’ve tried loads of different places, but I always end up coming back here. They’re famous for their tonkotsu ramen that the restaurant is named after. They enrich their broth with extra lardo and it’s just the best. Invariably I almost always go for it, though their chicken ramen is also great. They’ve got several different branches across London now. The one in Selfridges Food Hall is particularly useful after a hard day’s shopping in the West End. I do wish they had non-mushroom gyoza on the menu there though as they have in their other branches. Also worth picking up while you’re in the restaurant is a jar of their delicious ‘Eat the bits’ chilli oil which is delicious to keep at home and used to add spice to just about anything.