click to enlarge Will Richardson wants to tempt you with ramen and more at Shoryuken Ramen in the heart of VCU.

Scott Elmquist

Will Richardson wants to tempt you with ramen and more at Shoryuken Ramen in the heart of VCU.

Tuesday, April 14, 2015

Ramen Comes Home

Chef Will Richardson's Shoryuken Ramen gets a permanent place.

Posted By on Tue, Apr 14, 2015 at 1:00 AM

Shoryuken Ramen can breathe a sigh of relief — if that’s something a restaurant can do. More likely, chef and co-owner Will Richardson (along with partners Josh and Jessica Bufford) is both breathing a sigh of relief that he finally found a spot for his ramen concept to land and also experiencing a few expected jitters about opening in the old Dash Kitchen + Carry spot.

Richardson has been selling his ramen since last winter on Monday and Tuesday nights at a pop-up inside Lunch, located next to Supper on Summit Avenue. Lines formed outside, the ramen bowls sold out regularly and a brick-and-mortar location seemed inevitable. A Kickstarter campaign was begun to help with start-up costs and is still rolling along.

Now that Shoryuken has found a permanent home, Richardson is able to expand his menu. Expect to find soy-seasoned ajitama deviled eggs ($5), tater tots lavished with chashu, scallions and spicy Kewpie mayonnaise ($7), rice bowls ($10) that can be topped with tofu or pork ($10) and of course, ramen — from the classic variety ($10) to one made with a milky pork-bone broth ($10). A plethora of toppings and accompaniments from pickled mushrooms to a togarashi butter can make your dinner specific to your taste — or entice you to do a little experimenting.

The ABC license is in effect, so fancy cocktails — Sheng Long's Defeat ($8) made of gin, house-made matcha cordial, sake and coconut cream or the Flash Kick ($8) made of vodka, ginger beer, lime and chili are a few choices — will be offered, along with usual local beer suspects and three wines by the glass.

From tonight on, the more-than-ramen spot will be open Mondays-Thursdays from 5 to 11 p.m., and Fridays and Saturdays from 5 p.m. to midnight.

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