Open 7 days noon still 8pm or sold out.
Raman Ikkyu was started by Harunobu Inukai, former Chef/Restauranteur of Blancharu, the French-Japanese fusion restaurant located in Elizabeth Bay.
There are 3 types of 15-hour broths Shoyu (soy sauce), Shio (salt) and Miso, which is pictured below. 160 litres is made a day from pork and chicken bones. According to a good food article, Chef Haru’s business plan is to sell 150 bowls of ramen every day and then close for the day once it is all sold.
I had the Ikkyu Miso. This is $11.50 a bowl. The broth is extremely flavor-full, with a sticky salty-sweet delicious taste as you sip every spoonful. It is lighter than the broth at Gumshara, which makes it something I would eat on a more regular basis. The pork is tender and just the right amount of salty bite, with some fat still rendered on the meat, so it is not dry and simply melts in your mouth. I must say there is a lot going on in the bowl – corn (which is my favourite); onions, spring onions, cabbage and bean sprouts which I must admit I leave till the end; and half an egg which is cooked just so the middle is still slightly oozey. A lot of love and attention has been placed into every bowl, which is why I would highly recommend it and come back again and again without hesitation.
One final remark is that Chef Harunobu Inukai, decided to give customers an extra serve of noodles, so if you are still hungry and have saved some soup (as they do not refill soup and other delicious bits) you can redeem an extra serve of noodles as long as you have your receipt in hand.
The second serve tastes a little more like pasta, as I think it doesn’t have as long a time to soften in the broth, but still yummy and worth every additional bite!
Value for money: 9/10
Overall Score: 31/40