Susuru's Head Chef Chris Schofield, has been at it again
Despite there being an enormous variety of ramen styles, Newcastle people are extremely fond of the hearty and full-flavoured tonkotsu ramen that’s popular throughout JapanSee our handpicked guides to Newcastle
Susuru's Head Chef, Chris Schofield, has been at it again. This time he's cooked up a thick and creamy Tonkotsu that Newcastle ramen lovers have been hollering for.
Susuru has been a smash hit since the specialty ramen and gyoza restaurant opened in October 2017 and keen to keep the flavours fresh the team at Susuru have continued to refine its flavours to in order to keep local diners Ramen happy.
The fortnightly specials that Chris and the team create have ranged from classic Japanese flavours right through to highly adventurous (and delicious) fusions. Some of the taste sensations he has incorporated into his ramen include wagyu marrow, spicy duck, lemon/lime cracked pepper, charcoal chilli and even vegemite!
This time Chris has answered the calls of ramen aficionados with a thick, creamy pork bone broth for Susuru's signature Tonkotsu ramen that vies with the very best Tokyo has to offer.
"Despite there being an enormous variety of ramen styles, Newcastle people are extremely fond of the hearty and full-flavoured Tonkotsu ramen that’s popular throughout Japan", he said. "This is the inspiration for this special ramen."
If you're licking your lips right now, don't dawdle - Susuru's Thick Tonkotsu ramen is available until April 21st only.
Don't forget to slurp!