The 'traditionally inauthentic' ramen concept is the brainchild of chef Luke Findlay whose CV includes The Hand & Flowers, NOPI, and a stint as development chef at Patty & Bun.
Having started life as a super club hosted by Findlay in his own kitchen, Supa Ya Ramen has subsequently gone on to take part in a series of pop-ups, collaborations and take-overs across the capital.
The concept’s first permanent site will have space for between 10 to 15 covers, and feature a menu of ‘unique signature new-wave’ ramen bowls.
As well as three permanent options, the menu will also include a rotating special that will change weekly and be designed to showcase ‘unexpected ingredients and bold flavour combos’.
Prior to the launch of the Hackney restaurant, Supa Ya Ramen will be hosting a three-week takeover on Friday and Saturday nights at Mortimer House between 31 January and 15 February; as well as a one-day pop-up at Snackbar in Dalston on 17 February.
The Mortimer House menu will feature three ramen options: root vegetable, olive oil and sea salt with celeriac chashu; roast chicken with buttered chilli corn; and salt beef with Iberico pork fat and ‘Supa Ya’ pickles.