On Rundle Street in the former Sushi King site is Minimono, serial restauranteur Tong Guo’s first foray into the world of ramen.
The name Minimono is a fabricated word that reflects the restaurant's spatial concept: clean, modern minimalism. Guo’s regular collaborator Faculty Design, worked closely with graphic designers and branding specialists Studio OK-OK and Peculiar Familia to bring that concept to life.
A tiled bar is flanked by five stools, and there are a handful of tables against the walls. A noodle-like lighting feature hangs from the ceiling above a series of illuminated illustrations on the wall – various representations of bowls of ramen.
Executive chef Benjamin Liew oversees the menu (he’s also the sous chef at Madame Hanoi), which includes a few different ramen styles. You might find a classic tonkotsu – a 12-hour pork broth with chashu pork, menma (fermented bamboo shoots) and ajitsuke tamago (a jammy marinated egg) – and a soupless tantanmen ramen (similar to dan dan noodles) with pork mince, bamboo and bok choy, plus non-traditional variations such as an umami-packed truffle ramen with chicken broth. A lobster ramen is made with a lobster-head broth and served with a lobster tail.
For vegetarians, there’s a kombu broth ramen served with plump cubes of fried tofu and a medley of oyster, king oyster and shiitake mushrooms plus raw enoki for crunch.
Beyond ramen, the menu features up to three Japanese curries – chicken katsu, pork katsu and a cheeseburger curry with a Wagyu patty and melted cheese – and a tight edit of sides including gyoza, karaage chicken and that crisp fried tofu.
There’s no liquor license, so the drinks list is limited to soft drinks, including Japanese brands Ramune and Calpis, and cold and hot tea.