Pizarro, whose restaurants include José and Pizarro in London’s Bermondsey, has collaborated with Tonkotsu’s Ken Yamada to create a new Spanish-style Iberico pork ramen, with piquillo peppers and a shot of sherry on the side.
It will be served at all of Tonkotsu’s sites (except its concession stands at Selfridges London and Birmingham), for six weeks from 1 February.
This will be the first collaboration for the group, which is also expecting to work with other groups to create new recipes, including Indian-style pop-up-turned-permanent-site Kricket, Caribbean-style brand Rum Kitchen, kid goat suppliers Cabrito Goat, and food writer Gizzi Erskine.
The collaborations also come in light of Tonkotsu’s new menu, which will offer gyozas with chicken and prawn. This is to reflect the idea that in Japan, ramen is nearly always served with a plate of gyoza.
The new menu also includes sweet potato korokke (deep fried veggie balls), seafood ramen with in-shell scallops, and sides such as the carrot and daikon namasu (crunchy slaw).
Tonkotsu opened in 2012, and is run by Ken and Emma Yamada. It now runs to seven sites, including its concession spaces, and London’s Notting Hill, and Bankside.
Oroginally from Spain but now based in the UK, José Pizarro runs three sites in London, and regularly appears on TV shows such as BBC’s Saturday Kitchen. He specialises in traditional Spanish food and tapas, including the use of Iberico pork, pimentón, anchovies, chorizo, and other signature ingredients.