Collab with Goemon Ramen in Brighton- available ‘til 31 May
We’re bringing you the Bone Daddies take on a traditional dipping ramen, with our mates at Goemon Ramen.
Tsukemen is a Japanese dish of ramen noodles dipped into a separate bowl of heavily seasoned thick broth. It was invented in the 1950’s by ramen pioneer Kazuo Yamagishi, and initially was just a secret treat for staff, until customers started asking to buy it. Tsukemen literally means “dipping noodles”.
HOW TO SLURP IT
The noodles and toppings are served in a separate bowl to the broth. Grab some chopsticks and dip a mouthful of noodles into the broth to season the noodles.
Tsukemen broth is thick and flavourful – and in Japan slurping your noodles and sipping the sauce is considered a sign of enjoyment, so the louder the better!
GOEMON
We knew we wanted an epic collaborator to bring the Tsukemen to life – which is why we had to hit up our mates at Goemon.
Goemon is a Brighton-based ramen bar. Its Japanese founders Rui and Nobu – who is also head chef – founded their restaurant with a commitment to authentic Japanese ramen.
Rui told us that when they opened Goemon 10 years ago, there was one Soho-based ramen bar they knew they had to check out…
‘Before we opened Goemon, I checked around London, and Bone Daddies was the leading ramen in London. We checked out Bone Daddies in Soho and they had a queue!
‘That’s when we thought if we could do similar to Bone Daddies, we could be successful in Brighton. So this collaboration is very special to us, and we are really happy.’
AUTHENTIC JAPANESE MEETS ROCK ‘N’ ROLL
Why did we choose a tsukemen?
Rui explained: ‘At Goemon, we try to be very, very authentic, close to more Japanese style ramen – and then Bone Daddies is doing more innovative Western style ramen.
So, me and Nobu discussed and then the answer was: Tsukemen, let’s do it.’
When you order the Tsukemen ramen, your first bowl will be full of thick chewy noodles perfect for dipping, and topped with charred chashu pork, beansprouts and spring onion.
This ramen is BIG on flavour, which is why we’re scooping on a generous helping of yuzu tobiko. Similar to caviar, tobiko is made from the roe of flying fish. More rich, salty flavour comes from bonito flakes – super thin flakes of smoked, fermented fish.
Your second, smaller bowl will be filled with epic thick homemade dipping tsukemen broth. Rich pork flavours married with the salty taste of the sea – you won’t be able to stop going back for more.
Bone Daddies X Goemon dipping tsukemen pork broth, charred chashu, yuzu tobbiko, bonito, beansprouts, spring onion and thick chewy noodle – 15.9
