The almost constant queue outside the original Kanada-Ya in Covent Garden, gives a hint as to how well these guys know their way around a ramen. This second branch, in Soho, should theoretically make getting your lips on one a little easier. But don't count on it.
Here, as at the original, the speciality is tonkotsu ramen, with a broth made from pork bones simmered for 18 hours. The 'original' adds hand-pulled noodles (cooked to order: extra firm, firm, regular or soft), chashu pork, wood ear mushroom, nori and spring onion. You can also add more noodles, ma-yu (a charred black garlic sauce), karamiso (a spicy red miso paste), extra nori or a hanjuku egg.
The Haymarket branch extends the ramen offer with a broth made from corn-fed chicken bones, another with a porcini truffle paste and a vegetarian option made with a broth made from porcini and soya milk. Karaage, gyoza and korokke also feature.