I always feel like I should come up with some food-blogger-y intro for these. But l worry that if I ever start writing mouth feel seriously, I’m going to begin looking for high windows to jump out of pretty soon after. So let’s just get to the point: you love ramen, I love ramen, ramen is dope, here’s where to get the good stuff in Sydney.
Cool little food court place that offers insane value for basic chicken ramen ($5.50!) and some wild specials including a clam ramen that uses cream, tomato, and mozzarella. If you like things hot, they make a very nice little chilli sauce that really gets you going.
CBD and Neutral Bay
‘No Ramen No Life’ is the slogan on the staff shirts, which is pretty much my attitude to things these days. Yasaka specialise in tonkotsu (pork bone) ramen, which tends to be on the richer (read, more delicious) side of things. Try their Tsukemen, dry noodles with the soup on the side to dip them in.
Tucked away in World Square, Zundo has you covered for pretty much any kind of ramen you could imagine. Light broths, soy broths, shio broths, tonkatsu broths, all kinds of tsukemen… this joint is dishing up some of the best ramen in Sydney. It can get pretty busy, which shouldn’t be surprising given they’re churning out bangers all day ery day.
Salaryman is the cool kid on this list of the best ramen in Sydney. Modern Japanese, awesome ambience, smug feeling of satisfaction about getting in, you know what I’m talking about. They do a shio and tantanmen ramen, and both are pretty damn good. I lean towards the tantanmen—but I’m a bit of a chilli guy, so push comes to shove that’s where I’ll go.
Ippudo is a part of a big international chain, they’ve got franchises in over 10 countries, so if you’re the type to be concerned about Big Ramen crushing the little guy you might want to look away now. If you’re still here, good call—Ippudo is dope. Try the Tori Shoyu ramen, a Sydney exclusive that includes chicken chashu, bamboo shoot, and chopped leek.
It’s almost too obvious to mention, but the noodles really do make a difference to the ramen experience. And this is where Gumshara shines. They’re not quite hard noodles, but they definitely have a bite to them. Am I allowed to say al dente ramen? Because that’s what you’re getting here. Past the noodles, the tonkatsu is the star of the show.
For years now Ryo’s has had a reputation of being one of Sydney’s best ramen houses. And truly, it’s not difficult to see why—it’s just old school awesomeness. Go off menu and try the special. I’ll not spoil the surprise for you, but I will say it’s probably the best char siu in town.
Rising Sun Workshop
Rising Sun Workshop is just about peak Newtown, possibly even outdoing that hippy vegan sushi place. They describe themselves as Sydney’s first communal motorcycle workshop and cafe, serving single origin coffee, baked goods, and ramen. The twain have well and truly met in their breakfast ramen: with buttered toast, bacon, and grilled tomatoes being added to traditional tonkatsu broth. It’s a hell of a way to start your morning, one that I really can’t recommend enough.
Chaco Bar is where the cool kids come to play on Crown Street. It’s a dope little izakaya, seats about 20 people max, so call ahead if you’re feeling it. The ramen is sooo good. It’s light, but meaty, and loaded up with enough fat to have you calling in your cheat day. Hakata ramen is one of my favourites, and Chaco Bar have nailed it, dishing up some of the best in Sydney.
Manpuku Ramen is a lot of fun. Got a really chill, happy, vibe that I pretty much always dig in a restaurant. Check out their speciality ramen—#7 of the menu. I’m not even going to try and list it here because the name is about twenty words long, but they’re the only place in Australia that’s doing it. It’s soy-based, featuring both pork and chicken in the broth, and tastes totally and utterly delicious.
Last, but by no means least, Hakata-Maru Ramen rounds out our list of the best ramen in Sydney. As you might have guessed from the name, hakata ramen is the speciality here. Hakata ramen is made with a milky tonkatsu broth—rich, but not too rich. If you’re a genuinely cooked individual and aren’t into that, check out the shoyu ramen—it’ll give you a lighter, cleaner, and almost equally delicious flavour.
Now you know where to get Ramen how about a good Katsu Curry?
Image credit: Federica Portentoso at Rising Sun Workshop