Try another? This is a hidden gem in the middle of Sydney's downtown. No food has captured the imagination of Earth’s student population quite like ramen. The hum of chilli tingles in your mouth after you’ve put your spoon down, but you’ll be picking it up again for more in no time.It’s a beautiful space here: an open kitchen and coffee bar downstairs with the motorbikes (and requisite bikers) off to one side, fiddling away. Debates about who makes the best, thickest and cheapest bowls are almost unavoidable. You’ll find Ramen Manupuku in both Kingsford and Chatswood.

When Ryosuke Horii opened his restaurant in 2003, barely anyone outside of Sydney’s Japanese community knew what ramen was. Try another? Try another? And try a glass yuzu shu – the bright citrus nip is the perfect accompaniment to the hot salty broth.This number packs a serious payload courtesy of the three kinds of chilli used in the broth – Korean chilli for the flavour, Thai chilli for the kick and spicy habanero to round it out. Broadsheet is a trade mark used under licence by Broadsheet Media Pty Ltd from BM IP Pty Ltd as trustee for the BM IP Trust. Standard or experimental?

Best ramen in Sydney! In summer, it might be a cold ramen with a light chicken shoyu broth, topped with folds of prosciutto and rocket. We get brilliant service from our waitress – the kind of service where they sit down to chat with you as if they have all the time in the world and aren’t, you know, working.From the moment you enter Yasaka (and are rewarded with extra-loud 'Irasshaimase!'

Firm hand-cut noodles or soft squiggly noodles?

The heart of the dish is the broth, which is bold in flavour but not too salty despite the addition of soy seasoning – it's like liquid roast pork and is thick enough so your spoon disappears after being dunked in just a centimetre, but manages to not be too heavy. Déjà vu! Get us in your inbox The taste of the chashu ramen is my favourite, so well prepared as if being in Japan.

Upstairs there are a few long tables and a comfy-looking Chesterfield.

The base packs an umami punch, the noodles are firm and the eggs are soft, seasoned and warm.Tonkotsu shoyu with extra grilled chasu pork. The Light Zundo takes the clear chicken broth and adds in a hearty punch of pork, so it’s not quite as heavy as your typical tonkotsu. They specialise in tonkotsu here, with miso, salt and soy seasoning options, alongside specials like the black garlic and extra spicy ramen. Try another?

Look out for your first newsletter in your inbox soon! The noodles are made in house and are best served a little firmer.Despite cropping up at every other shopping centre (you’ll find Ippudo’s at Central Park, Macquarie Centre, Chatswood and Sydney Westfield), this Japanese chain has managed to maintain a high quality of service and consistency (which hasn’t been a trend for many international chains trying their luck in Sydney).
We already have this email. The service is great and the prices couldn't be better. Check with the venue to see if you need to make a booking before your visit, and be aware that opening times may have changed. The grilled, rolled pork is delicate and smoky with just the right amount of fat, so order an extra slice.

Look out for your first newsletter in your inbox soon!Thanks for subscribing! greetings) you'll believe they live their motto: 'No ramen, no life.'


The broth is clear but buttery, the chicken chasu is a slither of soft, lean chicken thigh instead of the fatty pork, and the strands of coriander wilt into the soup. You can choose your noodle firmness and get extra toppings.Usually ‘specials’ are anything but, but Ippudo manage to pull off some seriously tasty seasonal dishes. This newbie on Glebe Point Road may not be slick on service, but they make a solid bowl of ramen. Given that the best ramen is usually cooked up in the city, Kuroneko Ramen is a great choice for people down south. In winter you’ll find their tonkotsu topped with an extra round of fatty pork, coriander, garlic and parmesan. Here pak choy, carrot and sweet corn freshen up the tonkotsu base; or the try the Karami with hot chilli pork mince. Yeng and Allan serve up four kinds of ramen away from the action of central Sydney; tonkotsu, spicy tonkotsu, miso, and prawn and chicken. Look out for your first newsletter in your inbox soon!We hunt down Sydney’s best ramen shops – from fancy curtained restaurants, to chaotic Chinatown food courtsGogyo comes from the same people that brought Japanese ramen juggernaut Ippudo to Australia.

He did so with great success – on any given night you’ll find a queue of 20 people waiting for a taste.


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