It’s set to be a super Spring at Shoryu Ramen

Abi White | 23rd April 2018

Sipping on Spring-inspired cocktails, basking in the sunshine and indulging on Japanese ramen with a light t-shirt and sunglasses on, it’s almost hard to believe that this was last week… In Manchester.

 

Fast forward five days and we’re back to the moderately chilly overcast skies, longing to relive last week where Shoryu Ramen invited VIVA Magazine to test out their new cocktails.

 

Perching on the tables outside looking out over Piccadilly Gardens, our wonderful waitress wasted no time to welcome us to the restaurant and helpfully guided us through the extensive Japanese menu.

 

Heavily focussed on their speciality ramen bowls, we opted for the Dracula Tonkotsu- based on their signature dish of Shoryu Ganso Tonkotsu with added black garlic mayu and garlic chips. Served with char sui belly pork and a beautifully tasty nitamago egg this was a great twist on their classic ramen.

Ramen Dishes at Shoryu Ramen

We also opted for a slightly different ramen bowl, the Green Curry Ramen; I would return to the restaurant for this dish alone. Served with crispy chicken karaage, green curry and another of the delicious nitamago eggs, this is perfection in a ramen bowl.

 

Obviously, we would need something to wash it down with, so we sampled our first two spring cocktails. The Lavender Yuzu Sour was a refreshing combination of yuzu gin and sour mix with the floral touch of lavender scent whilst the Shiso Tonic consisted of jinzu gin and josen sake with the herbal touch of shiso leaf finished with tonic water.

Shiso Tonic (left) and Lavender Yuzu Sour (right)

We also ordered two of the signature sides. The pork Shoryu buns were a highlight of the visit and easily one of the best items on the menu. Sticky Char Siu pork belly is in a light, soft and pillow-like bun, and together they work as a fantastic combination of exploding Japanese flavours and textures.

Pork Buns

It would be rude not to try all the new Spring cocktails, after all, it was the perfect weather for it. The next two we sampled were the Haru No Raspberry; a fruity and floral combination of fresh raspberry and st germain mixed with shochu with a gentle spiciness from fresh jalapeno, and the Murasaki Mojito; a sour mojito with blackberry, bacardi white rum and yuzu umeshu, topped with soda water.

Haru No Raspberry (left) and Murasaki Mojito (right)

Overall, I favoured the Mojito as Shoryu Ramen applied a Japanese twist on the classic cocktail and beautifully garnished it with lashings of fruit.

 

To book a table to try out their wonderful ramen bowls and super Spring cocktails, visit https://www.shoryuramen.com/bookings/78-book-a-table