The pork rib ramen ($20) also uses shoyu paitan soup as its base broth. It's pretty much like their Ikkyu shoyu ramen but with a massive slab of twice-cooked ribs. The ribs has been braised in a special stock for many hours and then lightly seared. The meat is so tender that it fell off the bones. It was flavoursome and slightly sweet just like their chashu.
Last but not least is their sweet and spicy dry noodles ($14), which is also known in Japan as abura-soba. It is dry egg noodles dressed with any sauce or oil but Ikkyu uses a sweet and spicy sesame oil and shoyu for theirs.Then topped with chashu, soft boiled egg, bean sprouts, corn kernels, sautéed onions and carrots. It is mind blowing! Another kind of perfection in it's simplicity of both presentation and taste. The combination of sesame, light soy, sweet, spicy and more sweetness from the veggies works together in harmony to please the taste buds.
After trying some dishes from the special ramen range, I'm very keen to return to try the rest! Chef Haru Inukai has harnessed his cooking prowess and techniques once again to take ramen dinning experience to another level.
Ramen Raff dined as a guest of Ramen Ikkyu.
Shop F1A, Sussex Centre Food Court
401 Sussex Street
Sydney NSW 2000
Monday to Sunday 12pm - 8:30pm (at present, subject to change)