Ramen holds a special place in our hearts. Noodles and topping on their own become too dry, liquid broth nothing but a savoury hot drink. However when combined to make Ramen, the result is truly a thing of beauty. Salt, Protein, Umami, Carbs, Greens- Ramen has all you want (apart from Ice Cream) for a soul-nourishing meal. Pho isn’t too far behind as it has been the driving force behind thrusting Vietnamese cuisine into the cultural limelight, spicy, wet and slurpingly good. Here we celebrate the noodle and everything that can be done with it
Ramen Ya is as close to authentic Tokyo as you're going to find in Bristol. Heavily condensated windows obscure the restaurant's interior from the outside, which on a cold winter's evening is a welcome sight. Stepping inside the restaurant the first thing you see is a big broth-filled soup kettle where the steam emanates from. Paper lanterns adorn the ceilings gifting the shop a delightful glow, which certainly hands itself to the wholesome food they serve. The ramen comes in 3 different forms, tonkotsu, shoyu and spicy seafood, all of which come with an assortment of classic ramen toppings such as Black Fungus, Crispy Shallots, Bean Sprouts and a perfectly Soft Boiled 'Shoyu' egg.