Winter is well and truly here and there’s no better way to stay warm than with a hot bowl of ramen. The traditional Japanese soup will heat you up from the inside out through a combination of noodles, broth and meat (or veggies) of your choosing. Sit down and snuggle up to our top 5 ramen to try this cold season.


Bar H Dining

Bar H’s Head Chef, Hamish Ingham, has some impressive credentials, including a nine-year stint at the helm of Billy Kwong’s. So we’re expecting big things from his slightly left-of-centre ramen. He delivers in spades, dishing up a chuka-style soup, with udon noodles, duck, scallops and purslane in a beautiful chicken broth. The hybrid flavours work brilliantly, resulting in a complex soup that’s sure to have your tastebuds tingling.


80 Campbell St, Surry Hills
02 9280 1980
See our Smudge Eats listing

Ramen Ikkyu

The ramen world is your oyster at Ramen Ikkyu, with the restaurant dedicating a large part of their menu to the tasty treat. Head Chef, Harunobu Inukai, runs the kitchen, having refined his skills at fine-dining French-Japanese Blanchuru before turning to the noodle soup. Every bowl is made to order, as you choose between shoya, shio or miso and add extra spicy black fungus, roast pork or a boiled egg. Once the steaming broth comes out, spice it up with sauce, minced ginger and garlic, and chilli before settling in.


Shop F1A, 401 Sussex Street, Haymarket
(02) 9281 0998

Ippudo Sydney

Ippudo is arguably Sydney’s most well-known ramen restaurant, having 80 branches in Japan and outputs in Taipei, Hong Kong, New York and Sydney. Based on the tonkostu-based ramen from the southern city of Hakata, the pork-bone broth is paired with ultra-thin noodles, made from Australian flour. For a classic experience, try the shiromaru motoaji, an Ippudo original tonkotsu broth served with thin noodles, pork loin, bean sprouts, black mushrooms and shallots, or if the miso flavour takes your fancy, the akamaru shinaji, featuring tonkotsu broth with miso paste and garlic oil, noodles, pork belly, black mushroom and shallots.


Westfield Shopping Centre, 5021/188 Pitt Street, Sydney
(02) 8078 7020

Ramen Kan

Ramen Kan is the epitome of the saying ‘don’t judge a book by its cover.’ Its bare entry and lanolin smelling lift (there’s a sheepskin store above) give way to a modern restaurant boasting white walls, timber roofing and some of the best ramen in town. Order off the comprehensive menu with the tablet-toting waiter for an extra big bowl of goodness. We’re big fans of the miso ramen, a combination of miso broth, ultra-soft noodles, gooey egg and thin pork slices. But be warned: the bowls are much larger than normal, so make sure you’re hungry.


90 Hay Street, Haymarket
(02) 9211 6677

Gumshara Ramen

Situated in the Eating World food court in Chinatown, Gumshara Ramen is the brainchild of Mori Higashida. The Japanese expat struggled to find authentic ramen in Sydney, so quit his job and returned to Japan to complete an apprenticeship at Muteppou noodle restaurant in Kyoto. Upon his return, he set up shop and let the people come to him for their tonkotsu ramen, the now-signature dish. The thick broth made out of 120 kilograms of pork bones, fat and collagen is simmered for hours and paired with black garlic, tomato or miso. Due to the traditional cooking methods, Gumshara’s broth is the thickest around, so expect to walk out with your stomach bulging.


211/25-29 Dixon St, Haymarket
0410 253 180
Gumshara Ramen Facebook


Emily Square 

by Emily Jacobs

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