Honest Bao

Welcome back!  After the world-class Omakase and hidden distillery bars of Japan, coming home to the UK food scene can definitely be a bit of a "reality check." While doom-scrolling through Japan travel content, I suddenly realised there was a local ramen pop-up in a pub, so I decided to give it a go. Before going, I made sure not to set my expectations too high, especially after a painful experience at Maniken Ramen last time ( here ). The Vibe It’s a classic British pub—a cozy, red-brick pub. Since it's a pop-up, the atmosphere is laid-back, but as you noted, that sometimes translates to "pub-speed" service. A 40-minute wait for ramen when it isn't busy is a bit of a stretch, but hopefully, they’ll tighten that up as the residency continues. The Food Breakdown Generous portion and decent quality Nanban Chicken : This was the star of the show. A generous portion with a crispy, light crust and juicy meat. Even if the seasoning was subtle, a good Nanban is al...

Founded in 2010 by Shotaro Iida, this shop is located in the quiet hot-spring town of Yugawara. Iida-san’s family was originally in the dried seafood and nori business, and he actually started the shop in their old warehouse. Since then, it has become a cult phenomenon, winning the "Tokyo Ramen of the Year" (TRY) award multiple times and holding a legendary status for its "100% natural" approach to ingredients. Best Shoyu Ramen Let’s talk about the "fuss." To eat here, you have to survive the weekly bloodbath on Omakase.in. If you win that battle, you then face a 2-hour train ride from central Tokyo. Unless you’re already visiting the onsens in Atami, you really have to be a "ramen manic" to do this. The shop itself is a temple—minimalist, open kitchen, and a ritualistic atmosphere where they make their own silk-like noodles right in front of you. The Food: Is it great ramen? Definitely. The Shoyu has incredible depth, a beautiful amber clarity, ...

If you’ve watched the documentary Ramen Heads, you already know the man, the myth, and the legend: Osamu Tomita. A disciple of Kazuo Yamagishi (the "God of Ramen"), Tomita-san has spent decades perfecting a bowl that has won every award Japan has to offer. This isn't just a meal; it's a pilgrimage to Matsudo, Chiba. Classic Japanese store front Let’s be real—getting a seat here is like trying to score Glastonbury tickets. You have to battle it out on Omakase.in the second bookings open. Then, you have to make the trek to Chiba. It’s accessible by train, but it’s a commitment. Once you arrive, the vibe is strictly "ramen fine dining." It’s an open kitchen where every bowl is served with military precision at the exact same time. Exceptional quality and beautifully presented  A whole range of Chashu  The Tsukemen is, as expected, a masterpiece. The broth is incredibly rich and thick but manages to stay balanced—the fish notes provide depth without being an uma...

If there’s one thing I’ve learned in Tokyo 2026, it’s that "famous" usually just means "you’ll be standing on a pavement for two hours." That’s why Shinjiko Shijimi Chuka Soba Kohaku (Ikebukuro) was such a breath of fresh air. I rocked up for an early weekday dinner and—surprisingly—no queue. Just a handful of people tucked into their bowls. This is exactly how ramen should be: high-quality food without the soul-crushing wait. A very nice shoyu broth and generous toppings This isn't your standard pork-fat bomb. They specialise in "Chuka Soba" (Chinese-style noodles) using Shijimi clams from Lake Shinji. The shoyu broth has an incredible depth; it’s complex and rich with umami but stays light enough that it doesn't overwhelm your palate. It leaves this beautiful, subtle aftertaste that makes you want to drink the whole bowl like a thirsty marathon runner. The toppings are equally elite. You get a variety of tender cha siu, and because it’s a "C...

If you’ve ever Googled "Best Ramen in Tokyo," Ginza Kagari has definitely popped up. It used to boast a Michelin Bib Gourmand, but that little red sticker is nowhere to be found these days—and honestly, that should have been my first warning sign. Really average ramen Kagari specialises in Tori Paitan, a style of ramen that’s a bit of a rarity compared to the usual soy or pork. Think of it as the chicken version of Tonkotsu; the bones are boiled for hours until the collagen and fat emulsify into a thick, milky-white, creamy soup. On paper, it sounds like a dream. In reality? It’s a bit of a "meh" in a fancy bowl. The broth is undeniably thick and creamy, but it lacks any real layers or depth—it’s just a one-note chicken punch and taste quite like a Campbell's cream of chicken soup. I also dislike the idea of addling truffle oil. The chicken toppings were the real heartbreak; they weren’t tender or juicy, just standard, uninspiring bits of bird. If you do find yo...

After reviewing the British ramen chain in the last blog . It is time for the proper one. Forget those soggy, soulless chain bowls; today, we're at Ramen Motto, a tiny but mighty spot in central London. Cosy spot and prepare to sit close with other guests Service and Atmosphere London restaurants are a masterclass in spatial efficiency, and Ramen Motto is no exception. It’s snug. You’ll be close to your neighbours, but that's part of the charm, isn't it? My advice? Arrive early or join the hungry queue. The service is quick, almost like a ramen-delivery ninja. It's efficient, and when it’s this busy, that’s all you can ask for. Great Shoyu ramen - best one so far I have tired in London But we're here for the main event: the ramen. First, the Shoyu ramen, it was a revelation. The broth was a symphony of flavours – rich, layered, and perfectly balanced of broth, tare and oil. It had that deep, soulful soy flavour without being overly salty. The noodles were decent, th...

Ramen is a serious business. Like, SERIOUS. It's not just a bowl of noodles in hot water, you know. It's an art form, a symphony of flavour, a warm hug on a cold day. My expectations for the UK ramen scene are, let's just say, "optimistic." But after a tour of London's most famous ramen chains, my optimism is currently in a cryogenic state. Let's dive into the broth, shall we? Ippudo A OK ramen, looks not very appealing Ah, Ippudo. The name brings back fond memories of a decent, no-frills bowl in Fukuoka. It was the dependable friend you knew wouldn't let you down. But somehow, on its journey across the sea, it seems to have lost its way. The broth in their London branches? A watery whisper of its former self. It's like they've taken the essence of a rich, creamy tonkotsu and stretched it thinner than my patience when a bus is late. The chashu is just... pork. The egg is sad. And the lack of minced garlic to pimp your bowl? A criminal offense. ...

Got off the plane from Madrid and straight back into Brum. Today, we're tackling a new ramen spot that's been on my radar: Maneki Ramen in Birmingham's Jewellery Quarter. I've been eyeing this place since the whispers of its Jewellery Quarter opening began. Now, I understand it's a fusion concept, not traditional ramen. However, given the limited Japanese restaurant options in Birmingham, it seemed worth a try. First impressions were positive regarding the decor. It features an industrial-chic design, which, with some Japanese elements, creates an appealing atmosphere. The place was lively and appeared to be well-received by other diners. However, this is where my experience began to turn less favourable. 'Award' winning Ramen Service Speed: A Test of Patience To be frank, the service was notably slow. While the staff were friendly, the wait time for our food was approximately 30 minutes. Furthermore, a table seated 10-15 minutes after us received their main...