Four years after winning MasterChef, Tim Anderson is to open his first restaurant, Nanban in Brixton this September.
Since 2011, the chef has been running regular pop-ups, supperclubs and residencies under the Nanban name, and has even released a Nanban recipe book.
The new eatery will be a cross between a ramen bar and an izakaya - a form of Japanese pub - and will offer a mixture of bar, booth, and table seating where diners can enjoy traditional southern Japanese food.
The menu serves up dishes such as: Kumamoto Ramen - tonkotsu ramen with braised pork belly, fermented mustard greens, burnt garlic oil, garlic chips, tea-pickled egg, and Dead Ringer Chanpon - pork, chicken, and seafood broth ramen with stir-fried shellfish and vegetables, seafood sawdust, salted duck egg. For dessert there will be Whippy-san, which is Japanese soft serve ice cream).
Anderson has collaborated with Hackney brewery Pressure Drop to create NanbanKanpai, a yuzu-orange-grapefruit wheat IPA, and there will also be draft Kirin lager amongst others.
The bar will also serve the classic ‘chu-hi’ (shochu highball) with a range of mixers including Ting, Old Jamaica ginger beer, and sodas from Square Root. The will also be a good range of Japanese whiskies and a variety of shochu from Kyushu as well as sake and Japanese tea.