A Glaswegian-Tokyoite owner is behind Ramen Dayo, and upon returning from 12 years living in Japan's capital, wanted to bring with him the same kind of ramen that he had enjoyed for so long. The team wants to create an authentic dining experience by using high quality ingredients to produce delicious ramen, which can be enjoyed at an affordable price. Traditional methods are used when preparing the restaurant's ramen, from scratch, with freshly simmered tonkotsu broth, slow cooked meats and seasoned eggs.
The new wave Tokyo style ramen is made with a light chicken broth, chicken chashu, water spinach, spring onions and nori seaweed for a refreshing, hearty taste. A vegetarian favourite is the shiitake and porcini, with a soymilk based broth, shiitake and porcini concentrate, kikurage mushrooms, spring onions, mema bamboo, pickled ginger and burnt garlic oil. There are great katsu options on the menu, too, each served with rice and one of two katsu curry sauces, with protein options of chicken, prawns or crispy mixed vegetables. The pumpkin korokke-don donburi rice bowl is a flavour explosion, with kewpie mayo, fruity tangy sauce, rocket, pickled ginger, spring onions and sesame seeds.
You can fluff up your main meal with a selection of sides, gyozas and snacks, including crispy Japanese fried chicken with a spicy sauce, and togarashi fries coated in a delicious seasoning. There are also crispy pumpkin croquettes, steamed rice, garlic sesame salad and bulgogi beef gyoza dumplings. Enjoy one of the restaurant's delicious cocktails, such as the Lychee Saketini with a sake and lychee liqueur with a measure of Haku vodka, or the Suntory Highball with Suntory whisky and sparkling water, with a twist of lemon over a generous serving of ice.