Ramen Samurai

Ramen Samurai isn’t your traditional Japanese ramen bar.

But despite its spacious interior and a penchant for playing jazzy hip-hop during service, Ramen Samurai still shares plenty of common ground with the tiny ramen-yas of Japan. The noodles are made in-house, as are the components for the restaurant’s broths (the stocks, the all-essential tares that season each bowl). Diners can also customise their soup – right down to the firmness of the noodles.

On offer are 10 different ramen styles, ranging from well-established ones such as a Hokkaido's miso and sweet corn, to more adventurous house creations including a black garlic number and a "very spicy" Devil’s Ramen. The bowls are as big in size as they are in flavour.

Noodles aside, donburi (rice bowls) topped with curry, deep-fried katsu and the same chashu served with the ramen are further wins for Japanese comfort dining. Supple house-made gyoza serve as another menu go-to while a small selection of sake and other Japanese drinks is worth investigating.