Tonkotsu

Friday nights were spent prepping bubbling broth for hours (with condensation running down the windows of Emmas flat) making chashu and gyoza fillings, whilst drinking a couple of beers and talking about opening their first ramen restaurant. Then they’d be up at 6am on the Saturday to move all the ingredients to the pop-up restaurant, handmake 400 gyozas and get ready for the first sitting, with their adrenaline pumping. Ken and Emma met in 2002 and became great friends over their shared love of

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Friday nights were spent prepping bubbling broth for hours (with condensation running down the windows of Emmas flat) making chashu and gyoza fillings, whilst drinking a couple of beers and talking about opening their first ramen restaurant. Then they’d be up at 6am on the Saturday to move all the ingredients to the pop-up restaurant, handmake 400 gyozas and get ready for the first sitting, with their adrenaline pumping. Ken and Emma met in 2002 and became great friends over their shared love of

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