Ramen Samurai isn’t your traditional ramen bar. Owner Michael Thum is okay with that. He reckons you're better off flying to Japan if you want to try authentic ramen places.
But despite its spacious interior, wall-hugging mural and a penchant for playing jazzy hip hop during service, Ramen Samurai still shares plenty of common ground with the famed ramen-yas of Japan. The noodles are made in-house, as are the components for the restaurant’s broths – the stocks, the all-essential tare (TA-ray) that season each bowl – and customers can customise their bowls to the finest detail, right down to how long the noodles are cooked.
Ramen styles range from well-established styles such as a Hokkaido-style miso and sweetcorn number to more adventurous house creations: think black garlic ramen as well as a “devil’s ramen” brimming with Korean chilli powder. The bowls are as big in size as they are in flavour.
Noodles aside, donburi (rice bowls) topped with curry, deep-fried katsu and the same chashu served with the ramen strike further blows for Japanese comfort dining. Supple house-made gyoza serve as another menu go-to while a small selection of sake and other Japanese beverages is worth investigating.