While you might stop in at Tenkomori Ramen House for the Tokyo street styling and buzzy atmosphere, you’ll return for their tonkotsu broth.
This stock is creamy from boiling pork bones, fat and collagen over high heat from many hours.
The resulting soup, enjoyed as Cha Shu Ramen ($12.20 extra large), is cloudy and full of porky flavour.
The generously proportioned pork loin slices that float on top of the toothsome, hand-rolled noodles only enhance the dish’s flavour.
It’s dressed quite simply with a pink and white fishcake, shallots and roasted sesame, though you can adjust the taste of your ramen yourself using their supplied vinegar and various chilli-based accompaniments from Japanese chilli powder to chilli sauce. The soup is so good; I’m almost loath to adjust it.
However in a second bowl of Chilli Pork Ramen ($9.90/large) where the pork slices are replaced with an over-sweet pile of lightly spicy pork mince, I go to town with vinegar and chilli to correct the imbalance. One extra it’s hard to go past is the Nitamago ($1.50) – seasoned boiled eggs - their creamy soft centres go gangbusters with the creamy tonkotsu broth.
From the self-service bar you can also add cooked corn kernels, Chuka Wakame ($0.90) seaweed, and Chinese Cabbage Kimchi ($1.30) to up the vegetable content of your noodle soup.
As I sit at a shared table in the slurping gallery punctuating mouthfuls of the slightly salty broth with Sapporo Draught Beer ($6/340ml), I can’t help but feel pretty satisfied with my under-fifteen buck dinner.
Tenkomori Ramen House
Shop 29, Regent Place, 501 George Street, Sydney