Entering through the black noren, you find yourself in an industrious looking room. It had a minimal as in functional setup. This is a ramen joint after all, and could be seen as serving what would be considered a utilitarian food service or in this situation it served a niche version of it. Just ignore that wall of tattooed people and cigarette advertisements; were they rockabillies, yakuza or a rich cultural blend?
I didn’t feel like I had to vibe off the decor. I was much too distracted by the menu and the gadgets they have for you to to dress up your dish with: garlic crushers and sesame grinders, home made chile sauce and a pot of soy. At some point during the fiddling and the perusing of the menu, an Asahi with a stonkingly creamy head arrived. Intrigued by such a mighty head, I enquired. What followed was a lovely, long description of how the head came about. I lost the plot at some point; apart from the novelty, it was almost like a cartoony implausibility – the never ending creamy head. Next time, I’ll go for the Redchurch beer on offer – supping British beer and sucking up Japanese comfort food.
A big , cold, green artichoke; scaly, godzilla like was bestowed upon the table. I pulled the scales back and dipped them in the spicy yuzu kosho mayo; the cool and slightly bitter taste of the artichoke was warmed and pleasantly received by the wondrous citrus riffs, chile hits, and good salt heft that the mayo provided.
Did you ever sprinkle salt on your watermelon? Imagine adding sochu and plum liquor to the mix. Sweet, salty, sensational with a plum anchor and salt accelerator. This drink blew my lid but the price for this little piece of relaxation came in way too high for the resulting quantity – half a martini glass.
My tantanmen arrived post haste, the liquid, a slurry of mineral farming and rust: orange depth and a swirl of off-white, which was contrasted by the glazed blue bowl, that when half-way finished revealed.. a white explosive expression(you’ll see). This ramen dish played off of the Chinese dan dan noodle version of minced pork and chilli. Here the addition of sesame paste thickened the already silken and well balanced chicken bone stock. When you do ramen you have to get your eggs right and these little pre-cluckers were marinated and soft boiled(Ajitsuke Tamago). The noodles had bite, the bok-choy came with a vegetative crunch, it was a textural cornucopia of a bowl. Often with ramen in London, you feel like all the ingredients have just been flung in there – they sit looking knackered and unappealing. But, here everything held its own. Building to something bigger, creating a fully structured final, lasting emotive taste.
I powered through, I was happy to get my munch on alone; my slurp was keen and my lips smacked, the dish was spicy and I did not look pretty. I looked out the wide glass windows enjoying this dining experience in the dark early expression of winter.
One thing…..the music wasn’t loud enough. If you have the guts to play Japanese rockabilly, then I want hear it. Play it loud, play it proud – because I swear, I heard a Japanese Cramps cover, and I needed that turned up to eleven.
30-31 Peter St W1F 0AT
tel: 020 7287 8581
Have a read of what other people are saying about Bone Daddies-
1.This guy is the man, when it comes to noodles:
2.If you want to see some damn fine images of Bone Daddies, check this out:
3.Nice breakdown from the Culinary Creep:
4. Follow this lady as she tackles the ramen movement going down in the capital right now: