The question of where to find Sydney’s best ramen causes heated debate amongst noodle nerds. But in our books, Head Chef Harunobu Inukai of Ramen Ikkyu, has hit the mark, producing more than 160 litre pots of broth daily, and handmade noodles aged for two days.
Whether you go for the classic Ikkyu ramen, kimchi ramen, or the tasty, and more adventurous pork rib ramen, you’ll definitely be left satisfied. Nestled in the heart of Sussex Centre Food Court in Sydney’s CBD, Ramen Ikkyu means serious business. Get there early, or there’ll be no soup for you!