Supa Ya Ramen

By Luke Findlay

Eclectic, playful and delicious. – Yotam Ottolenghi

Welcome to a bold new world of possibilities in this game-changing recipe collection from the founder of cult-status restaurant Supa Ya Ramen.

Having spent time exploring Tokyo in 2019, Luke Findlay became obsessed with the idea of pushing the ramen rules to their limit. What started as a wildly successful supper club in his home in Hackney, has since become two hugely popular restaurants in Dalston and Peckham, London. Eager customers queue round the corner for a bowl of this ‘traditionally inauthentic’, ‘new-wave’ ramen.

In his debut book, Luke shows us an eclectic cooking style that carefully considers each element of a perfect bowl. Flavoured oils, pickles and ferments, seasonings, broths, and toppings appear alongside Luke’s recipes for radical flavour combinations including the infamous Cheeseburger Mazesoba complete with Bread and Butter Pickles, and the ever-popular Celeriac Chashu bowl. Sides, sauces and desserts feature, too, with essentials like Hot Honey Drizzle, Classic Chilli Oil, Smacked Cucumber Pickles, and the tantalizing Malt Noodle Ice Cream with Miso Caramel.

Supa Ya Ramen is all about celebrating the craft of ramen without limits – this is a masterclass in infusing traditional techniques with the ingredients you love, while Luke effortlessly gives you the confidence to experiment with flavour to create your own perfect bowl and revolutionize your ramen game.

Format: Hardcover
Release Date: 31 Oct 2023
Pages: 192
ISBN: 9780008602512

Having fallen hard for ramen culture after a 2019 trip to Japan, Luke Findlay started his first ticketed ramen supper club in his Hackney home. Three years later, Supa Ya Ramen manifested a permanent home in Dalston, to serve its signature bowls of untraditional ramen toppings and broths. Luke opened his second Supa Ya site in Peckham in 2022 and has ambitions to expand into further cities around the UK and overseas. @supa_ya_ramen

“This book made me want to slurp up a comforting bowl of ramen. In a down-to-earth style, Luke tells a story of his journey through the world of ramen as if he was chatting with me at his Supa Ya shop. Eclectic, playful and delicious.” – Yotam Ottolenghi

“Imaginative, warming and always wacky, this tome cracks the code for making unique broth at home.” ES Magazine

“Supa Ya Ramen has a verve, simplicity and slurpable magic that feels, thrillingly, like the future.” – Jimi Famurewa, Evening Standard

“A perfectly imperfect take on fusion food.” – Kate Ng, The Independent

“There’s a lot of ramen places in London, but there’s nowhere quite like Supa Ya.” – Jake Hawes, About Time Magazine