Club Ramen Returns to Tokyo Tina with the Midweek Comfort We’ve All Been Craving

That’s where Tokyo Tina steps in. Every Wednesday night through winter, Tina adds a short, sharp ramen menu to its usual offering, and it’s quickly becoming one of the most reliable reasons to leave the house.

Club Ramen isn’t about novelty. It’s built on technique. At the heart of each bowl is a broth by Head Chef Ciara Mae Ohori that starts with an overnight double chicken stock. It’s layered with kombu, dried shiitake and white miso, giving it the sort of quiet complexity that lingers long after the last slurp. The vegetarian version is made with a house stock of its own, and it holds up beautifully.

There are three ramen in the line-up. The Shoyu is classic, with slices of char siu pork belly and a soy egg that’s properly jammy. The Miso takes a gentler path, layered with mushrooms and corn, while the Tan Tan brings heat and depth from spicy chicken mince and fermented bean paste. All three feel deliberate, balanced and genuinely warming. The kind of dishes that remind you why ramen became a cold-weather essential in the first place.

You can add extras if you like, but they’re not necessary. The bowls arrive ready to go, already tuned to hit that savoury, slippery sweet spot. That said, an extra egg never hurts.

I tagged on a yuzu spritz from the main drinks list, which turned out to be an excellent palate sharpener. Bright, clean and just citrusy enough to snap me back to life. Dessert followed in the form of the Strawberry Snow — all icy textures and bursts of mandarin — a surprising counterpoint to the warmth of the main act.

Club Ramen is available one night a week, but it’s more than a novelty. It’s a compact, well-executed side project from a kitchen that clearly understands its brief: comfort, flavour, and a good excuse to get out on a Wednesday.