Japanese
This food court spot does ramen Hakata-style: firm, thin noodles, a broth cooked so long and so ferociously it’s thickened by kilos of dissolved bone marrow and kaedama, extra noodles for just $1. Everything here is expertly made but unfathomably cheap. The porky soups start at $7.80 and come with rich garlic oil, roasted sesame, chilli or various cuts of pork or prawns. Sides of gyoza, chicken wings and pork katsu are fresh, fried and under $4. The open, wooden fit-out and authentic style makes it the closest thing you’ll get to a southern Japanese ramen cart in Sydney.
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