MissDissent (missdissent) wrote,
MissDissent
missdissent

Review - Yasaka Ramen




Chef Takeshi Sekigawa is experienced at making ramen, even by Japanese standards. After four years at the famed Gumshara, he opened his own store, Yasaka Ramen. Here you’ll find Chef Takeshi not just reproducing ramen recipes, but also creating his own.



Worship at the altar of the giant pressure cooker where the master broth is made by pulling up a stool downstairs. The pressure cooker cuts down the time it takes to make broth out of slow cooked pork bones. The bones release collagen and fat, leading to a thick, creamy tonkotsu ramen.



Those seated at the bench will slurp soup while watching Chef Takeshi drain basket after basket of handmade noodles.



His resulting Grilled Chashu Ramen ($16.80) with miso flavouring is thick and clings to the handmade noodles, ensuring each and every bite is rich and flavoursome. It’s topped with a golden, runny soft egg and a generous amount of chashu. The four pork slices have a lovely charred flavour from a light searing.



Venturing up the stairs the narrow space expands into a more relaxed dining room. It’s full, even on a Tuesday evening, and they’re all eating ramen.



So while you can start with soft, fluffy Takoyaki ($6/4 pieces) octopus balls topped with creamy mayo. and spring onions, or Osaka’s squid pancake: Ikayaki ($6) topped the same way, they’re pretty much distractions from the main event.



Not so with the perfectly matched combination of my favourite Japanese rice beer, Koshihikari Echigo ($15/500ml), and a Karaage Set ($22.50); though you might need to come with friends to get through all eighteen pieces of fried chicken. It's served up three different ways, the best being with spicy sauce.



For a completely different take on ramen, try Tori Paitan ($16). It’s basically tonkotsu’s cousin, but instead of being made on pork bones, it’s made on chicken, using a two-phase cook. In the first phase, flavour is extracted from the chicken, before vegetables and aromatics are added in the second phase. You’ll find it lighter, but no less creamy and satisfying.



And if the thinner noodles, soft-boiled eggs, chicken meatballs, house-made chicken loaf, bamboo shoots, shallots and seaweed aren’t enough to keep your palate interested, you can load up on additional toppings right there in the dining room. Sesame seeds and chilli oil both added interesting twists to this remarkably soothing ramen.

NOTE: If you love Japanese cuisine as much as I do, become a member of Washoku Lovers (for free) and receive half price noodle refills or soft boiled egg when you dine: http://www.washokulovers.com/


Yasaka Ramen

126 Liverpool Street, Sydney
Ph: (02) 9262 9027


Yasaka Ramen Menu, Reviews, Photos, Location and Info - Zomato
Tags: food
Subscribe

Recent Posts from This Journal

  • Review - Bibimbar

    With the addition of a few bright menu boards depicting colourful Korean soul food, like the wartime hangover favourite, Korean army stew,…

  • Review - My Lua

    My Lua occupies an interstitial space between towering office blocks. The all-day café is owned by Candice Anh Nguyet who immigrated…

  • Event - Double Delicious, Sydney Festival

    In a darkened cabaret set-up where a hundred guests are arranged in parties of ten around black table-cloth draped tables, you could hear a pin…

  • Post a new comment

    Error

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 0 comments