Ramen fans, Japanese lovers, rejoice! Ross Shonhan, chef proprietor of Bone Daddies Ramen Bar, and Flesh & Buns, will combine his two acclaimed restaurants at a new branch in Whole Foods this November
Opening to huge applause in 2012, Bone Daddies had us falling in love with its delicious bowls of authentic ramen noodles. Such was its popularity that it seemed an impossibility to get into the Soho restaurant without first having to queue. Hot on its heels last year came Flesh & Buns, an Izakaya eatery that served mouth-watering mains like crispy duck, pork belly and teriyaki salmon – all served in steamed Asian buns. And now comes the latest incarnation: Bone Daddies Kensington.
Situated on the first floor of Whole Foods Market at 63-97 Kensington High Street, it will be the first time that Shonhan’s signature ramen and buns will appear on the same menu. The all-day service and dining area, open from 11am, will incorporate a bar and original cocktail menu. Excitingly, while favourite dishes from both restaurants will appear on the menu, new signature ramen bowls have been added such as Curry Ramen and new styles of Tonkotsu.
Buns will appear on the menu as ‘tiger eating…’ – the literal translation of ‘hirata’ (as they are often known). Tiger eating chilli chashu pork, and other fillings, will be served assembled, as opposed to DIY style Flesh & Buns. As a first for Bone Daddies, and typical to the ramen bars of Japan, gyoza will also be available, with fillings such as chicken and prawn, and pork and truffle, alongside snacks such as chashu pork, jalapeño and cheese croquettes. To finish, desserts will include soy caramel filled chocolate fondant served with green tea ice cream.
As ever, expect a lively atmosphere with rock ‘n’ roll music and brash decor in the company’s signature colours of red, black and white. There will be a 110-cover dining area and a wall of five-metre tall paned windows allowing for a light and spacious feel.
Opening planned for November. bonedaddiesramen.com