Kyoudai Ramen @ Temper & Brown

Kyoudai Ramen at Temper and Brown has turned Tuesday nights in the Jewellery Quarter into a weekly ritual. Bowls arrive wreathed in steam, the kind that hints at hours of quiet graft: deep, layered broths, springy noodles and toppings placed with intent. There is theatre to it, but also warmth; the kind of hospitality that lets the craft do the talking while the room hums along.

At the heart of it are chefs Liam and Ryan. His exacting eye meets his flair for balance, and together they thread authenticity with personality. The tonkotsu ramen is a rich, creamy comfort, crowned with chashu pork belly and a silky ajitama egg, while chicken paitan brings a lighter, punchy counterpoint with crisp fried thigh. For those chasing bolder edges, tantanmen rolls in with a nutty miso and sesame depth lifted by soy milk, and iekei ramen doubles down with a 50/50 broth and heft of protein.

Plates for the table keep pace with the bowls. Crispy nanban chicken with house tartare is dangerously moreish, tebasaki wings land sticky with honey, soy and chilli, and there is the soothing crunch of korokke alongside charred edamame. Extras of pork belly, chicken thigh or extra noodles let diners tune their own crescendo, all within a lively, convivial buzz.

Ramen Tuesdays are calling. Secure a seat, bring an appetite, and let the slurping commence—proper ramen, done properly.