At long last! Chef Haru Inukai (ex-head chef of Blancharu) has finally landed in Chinatown with his ramen bar, Ramen Ikkyu. Many of you have probably read my review of his ramen back when he did ramen lunch specials at Blancharu. Not only is he known for his French and Japanese fusion dishes, but his ramen has been highly praised by the likes of Chef Dan Hong.
|Chef Haru Inukai - super excited for Ramen Ikkyu's opening day|
|Ramen Ikkyu's touch pad ordering system|
Ramen Ikkyu is located at the Sussex Centre Food Court, Haymarket. This humble ramen bar aims to produce around 150 bowls of ramen a day. The ordering system starts with a touch screen pad where one chooses his/her choice of ramen. Then options of extras and sides like black fungus, chashu, egg etc. is also available to add with your order of ramen.
The Ikkyu (shio) ramen ($10.50) has a paitan broth base with salt to give extra flavour to the broth. Ikkyu's paitan broth is made from boiling chicken and pork bones. It has more of a chicken and light ginger-like taste, followed by subtle pork flavour. It has a similar consistency to tonkotsu broth but not as thick. The pork chashu is very tender with a slightly sweet roast flavour. I love the bouncy type egg noodles (made by Chef Haru himself) that they use. The flavoured soft-boiled egg, black fungus and a sweet-ish bamboo shoots complete this excellent bowl of ramen.
|Ikkyu (shoyu) ramen|
The Ikkyu (shoyu) ramen ($10.50) has a paitan broth with a touch of soy. It has the same toppings as the shio ramen but the soy sauce used gives the broth a deeper flavour. I personally prefer this over the ikkyu shio ramen.
Traces of Chef Haru’s French cuisine training and Japanese cooking roots are very noticeable on how the broths are executed and the toppings (such as the pork) are cooked. Ramen Ikkyu is definitely one of my top favourite places for amazing ramen in Sydney!
Shop F1A, Sussex Centre Food Court
401 Sussex Street
Sydney NSW 2000
Monday to Sunday 12pm - 8:30 (at present, subject to change)