Maki & Ramen's Founder Puts the Broth and Tare Into a Cookbook
Teddy Lee's Maki & Ramen, out from Ebury on 12 November at £30, covers ramen, sushi and donburi from the UK Japanese restaurant chain.
If you've had a bowl at Maki & Ramen and wondered how the broth gets that way, the chain's founder has written it down. Maki & Ramen, by Teddy Lee, comes out from Ebury Press on 12 November 2026 as a 224-page hardback for £30, with an ebook as well.
According to Penguin, which owns Ebury, the book is inspired by the restaurants of Japan and teaches the foundations of Japanese cooking: broths and tare (the concentrated seasoning that goes in the bottom of a ramen bowl), sushi rolls and rice dishes such as donburi, plus sides like tempura and gyoza. The recipes go step by step, and the idea is that you can put together your own menu from them.
Lee grew up working in his family's restaurant kitchens and later trained at a sushi academy in Tokyo, the publisher says. He opened the first Maki & Ramen in Edinburgh in 2015, and the company now has branches in most major UK cities as well as in the UAE.
The gyoza are in there too, for anyone who always orders a side.
