Secret Ramen: “The Spanner” I'm happy to present a shellfish bisque broth topped with spanner crab cake, rocket & roast tomato. Available in Imperial or metric while stock lasts. #sydneyramen#secretramen#newtown
#R3 here! I've been asking for tsukemen for a while and I finally got it over the long weekend.
When in Sydney and looking for tsukemen, the obvious (and best) answer is Yasaka. With a dish that emphasises the noodles more so than the broth, the noodles have to be nailed and Yasaka really gets them perfect every time. They have a special whole wheat noodle that they use only for their tsukemen, and it has a lot more flavour than their regular noodle.
I was a little sad there wasn't a fish based soup choice, so ended up going with the standard tonkotsu tsukemen soup with a shoyu base and 200g of noodles. The toppings include menma (めんま bamboo shoots), two slices of chashu (チャシュー marinated pork), naruto (ナルト fish cake), negi (ネギ spring onions), nori (のり dried seaweed) and a slice of lime which comes in handy when your noodles start to stick together. There was also some extra hidden chashu inside the soup.
The only let down was the chashu. It was quite fatty which would be good if it was served hot, but being tsukemen is was cold and so the fat had gone hard which wasn't the nicest thing to eat.
Other than that my only comment is that this does get salty towards the end, however the trick is to eat less noodles at a time and that way you don't get too much soup at once. I alternated between letting the noodles warm up in the soup and a quick dip, but by the end I was sticking to just a quick dip for the perfect temperature and noodle to soup ratio. ---
TL;DR still no fish tsukemen in Sydney, but until then Yasaka is ahead of the tsukemen game.
Score: : 🍜🍜🍜️🔴⭕️👍
Price: $15.00 AUD
Shop: Yasaka Ramen, 126 Liverpool St, Sydney, New South Wales, Australia 🇦🇺
Last Sunday night at @rising_sun_workshop was bittersweet. It was bitter because it was the last night of Slurpfest. But ending the series with Chef O-san’s ramen was beautifully sweet! My recap of the night is now up on the blog. Link in profile. #slurpfestrsw
#R1 - 押忍!!! We conclude our coverage of the inaugural Rising Sun Workshop Slurfest with the outstanding presentation by O-San Ramen.
Personally speaking, I can tell you for a fact that there is a con to eating Ramen all the time and that it is harder and harder to be left super impressed. When I started our search for the best Ramen, every new bowl was mind blowing but with experience, that mind blowing experience is less frequent. Having seen chef Oh-San attend previous Slurpfest nights to check out the event, I had a inkling something special was in the works.
The first Ramen to be presented was the Aussie Seafood; a clam infused tonkotsu Ramen highlighted with lovely roasted pork slices and capsicum. The aromatic clam flavour balanced the rich tonkotsu broth, the two elements complemented each other rather than competing for flavour. The use of raw capsicum was a nice touch and provided that hint of sweetness and contrasting texture to the dish.
The second Ramen was the Modern Classic; a snapper and katsuo dashi (鰹出汁 bonito stock) blended with chicken broth. I haven't tasted this intense dashi flavour outside of Japan and for me personally, is a precise reflection of double broth Ramens only made in Japan. The other highlight was the succulent chashu that had a beautiful texture and flavour to it.
Both Ramens presented by chef Oh-San were dishes that show characteristics of refinement and skill developed over years; showing a respect to tradition while being modern and creative. It's still September, but I'm confident these two Ramens will be my nomination for Ramen(s) of the Year.
TL;DR: Outstanding, very authentic Japanese flavour modernised with creative finesses.
Ramen: Aussie Seafood and Modern Classic
Style: Seafood / Fusion
Broth: Chicken (Aussie Seafood) and Pork (Modern Classic)
Price: $20.00 AUD (ticket price)
Shop: Ramen Rising Sun Workshop, 1C Whateley St, Newtown, New South Wales, Australia 🇦🇺
Ramen By: Ramen O-San, Shop F1A, Sussex Centre Food Court, 401 Sussex Street, Sydney NSW, Australia 🇦🇺
It’s a wrap folks!! Ended the first @rising_sun_workshop Slurpfest series with @osansydney and it was an amazing night! Thank you to everyone that came and supported Slurpfest and to all the chefs and their teams: @gumshara , @chaco_bar , @coolmaccafe , @haru24inukai and @osansydney . Thanks @ramenwithfriends for helping cover this event and Frankie of @mrandmrschopsticks for coming every single night haha. Also, thank you @nickusun and the rest of team @rising_sun_workshop for making a part of it. Mina-san, domo arigatou gozaimasu! 📸 @danielfranciscorobles #slurpfestrsw
@osansydney is in the RSW kitchen tonight wrapping up the first #RSWslurpfest ! Those who have tickets will be able to choose from either an 'Ozzy Seafood Tonkotsu' or a Modern & Classic Ramen all with O-san's house-made noodles.
Again thanks for all the support, it's been a blast!
Don't forget to visit all our guests at their restaurants and of course please come in and try @rising_sun_workshop's own ramen if you haven't already!
Thanks to: @gumshara @chaco_bar @coolmaccafe @haru24inukai @tarafukuramen @osansydney @ramenraff
#R1 - 押忍!!! We checked out Cool Mac Cafe’s opening night of their weekly Friday Night Ramens and tried their Torigara Shoyu Ramen!
Following up from their recent guest appearance at Rising Sun Workshop’s Slurpfest, we tried their Torigara Shoyu as their tonkotsu ran out earlier in the night. Out of all the Ramens I’ve had this year, this was by far the hottest Ramen that has been served with the entire bowl piping hot when it arrived on the table. Like any good chicken Ramen, it was simple by composition but rich in taste. Toppings included a perfectly cooked and gooey ni-tamago (煮卵; marinated egg), menma (メンマ; bamboo shoots), shirage negi (ネギ; green onion) and a piece of nori (のり; seaweed). The slow cooked chicken slices was nicely cooked but could use seasoning. The noodles are typical curly, medium thickness noodles that is does it’s job. The highlight is the torigara (鶏ガラ; whole chicken broth) with shoyu (醤油, soy sauce) tare (タレ; flavouring sauce) which on first impression will blow you away with its light bodied and rich chicken base soup, partnered with a very favourable shoyu that enriches with each slurp. However, by the end of the bowl, the shoyu does overwhelm the amazing chicken base and becomes a tad flat and salty so something to tweak there.
Overall, the Torigara Shoyu is a great choice for those looking for the opposite of their thick, creamy and subtle tonkotsu. It’s rich, it’s got tons of flavour, and with a few tweaks here and there, this Ramen definitely has the potential to be one of the best chicken Ramen going around.
TL;DR - simple toppings, eggcellent ni-timago, chicken piece needs seasoning, great chicken broth and can improve with tweaking.
Ramen: Torigara Shoyu
Price: $16.00 AUD
Shop: Cool Mac Cafe, 2/34 Burton St, Kirribilli, New South Wales, Australia 🇦🇺
Last but not least for @rising_sun_workshop 's Slurpest is Chef O-san! For those going this Sunday night, you get a choice of 1 ramen from the following:
1. Ozzy Seafood Tonkotsu
Blended broth: pork, chicken and clam
2. Modern & Classic Ramen
Blended broth: pork, chicken and dashi (Fish base stock)
Noodles are all made in-house by O-san and his team.
#R3 - Hello! It's been a while since I've had the pleasure of writing about Ramen!
I accompanied #R1 to Rising Sun Workshop for the most recent #Slurpfest special, this time featuring Haru-san from the now closed Ramen Ikkyu. It's been a while since we've seen Haru-san so it was really nice to see the famously creative chef back, and with his signature French cooking style too.
The truffle Ramen was similar to the last special at Ikkyu before it closed. The soup was a thick chicken soup blended together with potato and truffle oil. The truffle flavour was a little lost in the soup, but the thickness added by the potato was really satisfying. The noodles were wavy, and the bowl was topped with French style slow cooked chicken slices, rocket leaves, menma (めんま - pickled bamboo shoots), and a half egg.
It was so nice to see Haru-san and eat his Ramen again! French influenced Ramen is really in a league of its own, if you ever get the chance we really recommend trying it. ---
TL;DR - Thick chicken and potato blended soup is soothing and comforting, but a little lacking in the truffle flavour.
Ramen: Ruffle Ramen
Style: Shoyu / Truffle
Price: $20.00 AUD (ticket price)
Shop: Rising Sun Workshop, 1C Whateley St, Newtown, New South Wales, Australia 🇦🇺
Ramen By: Haru Inukai @haru24inukai 🇯🇵🇦🇺
Thanks to our guest on Sunday Haru San from @tarafukuramen for his epic #slurpfest ramen. It was a pleasure having Haru's smiling face in the workshop.
The event is almost wrapped up with only @osansydney left to takeover the @rising_sun_workshop kitchen. See you there slurpers!
#risingsunworkshop#sydneyeats#sydneyramen#rswslurpfest @haru24inukai 📷 @ramenraff
Throwback to last night's frankly ridiculous truffled chicken potage ramen at @rising_sun_workshop, dreamt up by a Sydney ramen legend, Harunobu Inukai (Ramen Ikkyu), as part of RSW's inaugural ramen invitational #Slurpfest . Toppings: chicken chashu, menma, ajitama tamago, wild rocket dressed in honey truffle vinaigrette and minced truffle. Even the flour for the noodles was specially milled for the event at the Nishin Flour Mill in NZ for a dough with extra bounce and chew! We want to eat this every day. If you've yet to check out Slurpfest, run don't walk to secure tickets to the final event this Sunday Sep-24, with Ramen O-San chef Kazuteru Oh at the helm ($20), should be a goodie. #9kitcheneats
Our second #SlurpfestRSW at @rising_sun_workshop. Ramen Ikkyu is a much beloved and much missed ramen shop for me... I always enjoyed @haru24inukai's creative ramen interpretations - from clam chowder ramen to tomato mozzarella ramen. When we heard Haru-san was coming back to make his limited truffle ramen we signed up immediately! And it was such a treat! The broth was so ridiculously creamy and smooth - with added potato to thicken it without adding too much richness. The truffle added earthiness to the broth without being overpowering... but the real revelation was the thick cut slices of sous vide chicken chashu. Omg! As @zaycake said I didn't know you could do that with chicken. So juicy and perfectly cooked 😍🍜 #ramen#sydneyramen
I was completely disappointed by my visit to Rising sun workshop. I'd read so much and was so excited to visit for what I was told was some of the best ramen in Sydney. Unfortunately on the night we visited, this ramen did not excite. In fact it was quite bland. Mixing the aioli in helped a bit with flavour. What was more annoying was that it was 15 mins after my ramen was served that em's mapo tofu arrived at that table. How does that even happen? The starter of gyoza however was delicious and the space at Rising sun workshop is awesome! What a great idea to have a ramen joint and Motorbike workshop together. #sydney#sydneyfood#sydneyramen#ramen#japanesefood#ラーメン#そば
#R1 - 押忍!!! Introducing our newest contributer #R5 ! She's a foodie with a insatiable love for Ramen that is up there with us so we had to invite her to join our cult...I mean group! Please welcome #R5 !
#R5 - Today’s feature is from the crew at Ramen Zundo, with their limited stock (pardon the pun) bowl Butter Corn Ramen.
This varietal hails from Hokkaido, Japan’s northernmost island, where simmered corn & butter are added to miso-based ramens. Zundo shakes it up a bit, opting for a shio (salt) base instead, in a chicken broth which is very drinkable & nourishing. The noodles were on the thin side (my personal preference - all the better to soak up more soup), and beautifully soft. The pork slices were soft & tender but didn’t really taken on much flavour from the broth, so were slightly bland in taste. They would benefit from a bit of seasoning. For pork to work well in a lighter style broth, it needs to be seasoned well as fattier/thicker/more intensely flavoured ramen gets away with it because the pork takes on the flavour of the broth. The egg yolk was really gooey, the whites were a little tough in comparison, but still a good ramen egg. The other toppings were the standard inclusions of bamboo, shallots, and sesame seeds (a common addition to chicken broths), and last but not least, butter and corn. Corn is a massively underrated ramen ingredient – it lends a juiciness, sweetness & crispness which works so well in contrast with a salty savoury broth (and works best with chicken). And if you’re a popcorn fan like I am, then the addition of butter is warmly welcomed, plus adds a fattiness to the chicken stock.
On a side note, they claim to limit this to 5 bowls a day, but their staff counter that, saying it’s limited to 5 bowls per table. A tad confusing, and not quite as limited as they make it out to be.
TL;DR - Slightly bland pork, nourishing light broth, juicy corn, creamy corn, solid lunch time option as a lighter style bowl.
Ramen: Butter Corn Ramen
Price: $14.90 AUD
Shop: Ramen Zundo, 644 George St (inside World Square), Sydney, New South Wales, Australia 🇦🇺
#R1 - 押忍!!! We attended last night's 3rd Slurpfest event by @rising_sun_workshop to finally try out @coolmaccafe 's tonkotsu Ramen in the form of the OG Kumamoto!
If you've been following @ramenraff , you would've seen his earlier posts about Cool Mac's spontaneous Ramen weekends and their amazing tonkotsu. Due to schedule conflicts, we haven't had a chance to try their Ramen so expectations were high going into last night when we finally tried thieir Ramen. For the Slurpfest event, the small team presented the OG Kumamoto Ramen. Cutting through the basic details, we start with the wavy medium thick noodles and toppings including a gooey ajitama (味玉; marinated soft boiled egg), menma (メンマ; bamboo shoots), negi (葱, spring onion), nicely grilled thick chashu (チャーシュー; marinated pork) and nori (のり, seaweed). The highlights include a thick and creamy tonkotsu (豚骨; pork bone broth) and nutty shoyu (醤油, soy sauce) tare (タレ; flavouring sauce). Considering these guys were cooking in a small pot , we were very impressed with the thick and creamy nature of the broth; I would say it's probably top 4-5 thickest broth I've tasted in Sydney. Based on my discussion with chef Junichi-San afterwards, the nutty flavour that was prominent in what is otherwise a subtle broth is probably from the mix of shoyu and saké tare used, giving it a nice sesame aroma. The thing that was most interesting about the broth was that all the elements, including the nutty tare, is subtle and nothing really jumps out or dominates. However, all these subtle flavours fuses together (including the noodles, toppings) into one harmonious and pleasant bowl of Ramen. We were very impressed at what was achieved by this small team.
For those who missed out last night, don't worry as Cool Mac have announced that starting on the 22nd of this month, they will have Ramen available on Friday nights! Now that you know it's available weekly, pencil in your Ramen session at Cool Mac and you may even catch me and the rest of the #R team down for a end-of-week Ramen session there very soon!
Another amazing Slurpfest night by @rising_sun_workshop and an amazing ramen by @coolmaccafe. A recap of the Cool Mac night and a review of Junichi's おいしい OG Kumamoto ramen now up on the blog. Link in profile.