Ramen! A broth that fills the stomach and warms the soul, what more do you need on a winters night in Sydney.

Walking from Redfern station, eager to write my name on the wait list which greets you on arrival, however the wait is more than worth it. Within a short time my name was called, and we were offered a spot at the bar for a quick drink while we wait for our table to be ready. Upon entering the restaurant, I’m hit with the amazing smell of shrimp on the barbie! One of the most Aussie but not Aussie things (just like drinking Foster beer). The hustle and bustle of a busy restaurant instantly puts a smile on my face, and the warmth from the open kitchen helped defrost my nose caused by the cold winter night. An ice cold Asahi draft was the preferred choice while munching on steaming edamame beans, showered in salt and chilli flakes, a great bar snack to wake up the taste buds for what’s ahead.

Mathew?... Your table is ready.

Being seated on a bar top in front of the kitchen, having a clear view of the three chefs who are responsible for this madness around me, working in perfect harmony, completing docket after docket to feed the countless customers coming in and out of the sliding door. As I peek my head over the bench, I glanced over the grill, where I can see flames kissing the chashu pork as it caramelises and rendered the fat to give a golden-brown colour and delicious crispy texture.

We had ordered the RaRa tonkotsu shio with black garlic and chilli, and another Asahi to keep me hydrated for what’s to come. After a great conversation and half a beer later, the time had arrived, the waiter with a big smile dropped two bowls of steaming ramen, A smile then hit my face as I peeked over the bowl to see the caramelized pork, bamboo, black fungus, a handful of shallots and the perfectly cooked seasoned egg, all sitting on top of a small mountain of homemade noodles.

What a ramen! The chilli oil coats your mouth, the taste of the broth is like a punch in the face, however not too rich, with perfect heat from the chilli and a background taste of that delicious black garlic, collectively working in perfect harmony for maximum umami flavor. The homemade noodles are perfectly cooked and complement the rich ingredients. The black fungus and bamboo give more than taste, but also add great texture to the amazing broth. The chashu pork tasted as good as it looked, with the fat all rendered to give a succulent and rich meaty pork hit to the amazing meal.

What an experience, as I look around the restaurant watching fellow patrons huddled around a bowl of steaming hot ramen melting their face, enjoying what looked like the highlight of their day, as they enjoy the company of their friends, partners and/or family members who were sitting across the table.

Overall, the restaurant ticks all the boxes, amazing food, friendly service and good vibes.