Bone Daddies

Three years on since the ramen boom of 2012, when Bone Daddies Ramen Bar arrived in Soho with a bang, London’s hunger for ramen shows no signs of waning. Bone Daddies’ Soho site was a first for chef proprietor Ross Shonhan, the former head chef of Zuma London and Nobu Dallas.Playfully named in honour of the rich bone stock that forms the basis of ramen dishes, Bone Daddies offers a menu featuring up to ten innovative and exciting flavours, different toppings and the crucial ‘Nitamago’, a marinated soft-boiled egg, as well as a variety of snacks. The traditional cloudy broths of fish, pork and chicken bones are stirred up with a delicious dash of originality, with Ross taking full advantage of the lack of conventional rules regarding ramen noodle dishes to push the boundaries and shift perceptions of what Japanese food can offer. Bone Daddies’ decor imitates the rough and ready style common in Japanese Izakaya. High stools and benches furnish the restaurant and bottles of seasonally infused Shochu (try saying that after a few beers) are displayed on the walls, creating a casual venue.