A Tokyo Legend, Right Here in London

Born in Tokyo in the late 1960s, Jiro Ramen is the stuff of legend, and one of the most talked about (and divisive) dishes in Japanese history. And finally, you can get Jiro Ramen in London.

Over the decades, Jiro Ramen has built a near-cult following (and plenty of controversy to go with it) with fans calling it the ultimate bowl of ramen and critics calling it “too much of everything.”

Now, for the first time, you can try Jiro Ramen in the UK, right here at Shoryu. Big, bold, unapologetically garlicky, this is ramen as you’ve never tried it before.

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Jiro Ramen isn’t just dinner. It’s a cult classic.

Too much? That's kind of the point.

Jiro Ramen is bigger, it's bolder, and it's absolutely more garlicky.

Here’s what to expect:

8 hour kakuni pork belly
Thick futomen noodles
A mountain of bean sprouts
Extra seabura back fat
Heaps of minced garlic

This bowl is not for the faint-hearted. Just ask the ‘Jiro-rians’ (the most dedicated fans of this dish!).

And yes, Jiro Ramen even has its own fan club. And they're a passionate bunch.

You either love Jiro Ramen, or you hate it.

Jiro Ramen has a reputation for dividing opinion, and that's half the fun.

The size, the richness, and the unapologetic garlic kick make it one of the most talked-about ramen styles in the world. And people love getting involved, because everyone wants to form their own opinion.

But that’s exactly why we love it. It’s hearty, it’s honest, and it’s a true celebration of Japanese soul food. It's food that makes people think twice.

And who doesn’t love a good debate over the dinner table?

Are you ready for Jiro Ramen?

Super fans of Jiro Ramen call it:

“The ultimate ramen bowl”
“The best thing you’ll ever eat”
They even have a name for themselves… ‘the Jiro-rians.’

Haters of Jiro Ramen call it:

“Too much of everything”
“Like a punch in the face”
So which side are you on? Time to book a table and find out.

Warning: This ramen bowl isn’t for beginners.

A note from our chef!

“Jiro ramen is a guilty pleasure for me, a cult classic for Japanese. It’s so big, very messy and makes your head sweat. We use 8 hour kakuni pork belly, thick futomen noodles, a mountain of bean sprouts, extra seabura back fat and minced garlic (my no. 1 favourite). I hope the UK will love it as much as me and I'm sure our Japanese customers will be excited to see Jiro on the ramen.”

— Kanji Furukawa, Founder & Executive Chef

BOOK YOUR TABLE NOW

Book a table now, and make sure you're the first to try jiro ramen in the UK.

Jiro Ramen isn’t just dinner. It’s a cult classic.

Too much? That's kind of the point.

Jiro Ramen is bigger, it's bolder, and it's absolutely more garlicky.

Here’s what to expect:

8 hour kakuni pork belly
Thick futomen noodles
A mountain of bean sprouts
Extra seabura back fat
Heaps of minced garlic

This bowl is not for the faint-hearted. Just ask the ‘Jiro-rians’ (the most dedicated fans of this dish!).

And yes, Jiro Ramen even has its own fan club. And they're a passionate bunch.

Scroll down

You either love Jiro Ramen, or you hate it.

Jiro Ramen has a reputation for dividing opinion, and that's half the fun.

The size, the richness, and the unapologetic garlic kick make it one of the most talked-about ramen styles in the world. And people love getting involved, because everyone wants to form their own opinion.

But that’s exactly why we love it. It’s hearty, it’s honest, and it’s a true celebration of Japanese soul food. It's food that makes people think twice.

And who doesn’t love a good debate over the dinner table?

Scroll down

Are you ready for Jiro Ramen?

Super fans of Jiro Ramen call it:

“The ultimate ramen bowl”
“The best thing you’ll ever eat”
They even have a name for themselves… ‘the Jiro-rians.’

Haters of Jiro Ramen call it:

“Too much of everything”
“Like a punch in the face”
So which side are you on? Time to book a table and find out.

Warning: This ramen bowl isn’t for beginners.

Scroll down

A note from our chef!

“Jiro ramen is a guilty pleasure for me, a cult classic for Japanese. It’s so big, very messy and makes your head sweat. We use 8 hour kakuni pork belly, thick futomen noodles, a mountain of bean sprouts, extra seabura back fat and minced garlic (my no. 1 favourite). I hope the UK will love it as much as me and I'm sure our Japanese customers will be excited to see Jiro on the ramen.”

— Kanji Furukawa, Founder & Executive Chef

Scroll down

BOOK YOUR TABLE NOW

Book a table now, and make sure you're the first to try jiro ramen in the UK.