Ramen Kan: Sydney's Famous Japanese Noodle Joint
Beloved by legions of noodle slurping ramen fans, Ramen Kan Restaurant is one of Sydney’s most famed Japanese ramen establishments. There are two incarnations of this noodle speciality shop, one in Haymarket in the Sydney CBD and the other (reviewed here), in Bondi Junction. Both are far more popular than the size of their dining rooms permit, and in authentic Japanese style you’ll inevitably be required to eat virtually shoulder to shoulder with your fellow diners at Ramen Kan.
The Bondi Ramen Kan restaurant is, despite its cramped quarters, a rather stylish little establishment, with a sleek contemporary fitout, a tall communal bar and subdued lighting offering a welcome change from the usual fluoro glare that signifies a cheap Asian eatery.
Ramen Kan is stupendously good value, offering up hugely generous bowls of steaming soup and plenty of combo options for added variety. In fact, the menu is almost too extensive, with not only several pages of ramen but also udon, sashimi, fried rice, Japanese curry and grilled and fried dishes.
Start with moreish edamame soy beans, light and gingery prawn gyoza and spongy takoyaki -- golden fried balls of luscious octopus topped with Japanese mayo or sweet chilli sauce. Of the ramen selections on offer, the famously rich tonkotsu, is a Ramen Kan’s speciality. Tonkotsu is a pork bone stock, simmered with herbs, vegetables and dried foods for no less than three flavour-infusing days. The result is an incredibly unctuous and creamy thick soup, with a silky white appearance thanks to a heart-stopping amount of pork fat. Lovers of rich, hearty comfort foods will instantly fall in love, but for the more health conscious there are lighter ramen options like tsukemen, a cold dish of ramen noodles, sliced tender pork and sprightly spring onions with a hot and spicy soup on the side.
If chewy, glutinous udon noodles are more to your taste, try the udon in spicy chicken broth, or tempura udon with crunchy, flavoursome fried prawns. Elsewhere, there’s a salmon don (grilled salmon on rice with Japanese mayo and chilli), fish katsudon (white fish fillets on rice with a sweet soya glaze) and an exceptionally delicious karaage chicken (succulent, deep fried chunks of chicken thigh fillet served with rice or noodles).
Posted on Mar 13, 2011 by Fiona Davies
