There’s nothing like warming up with a bowl of ramen as the winter chill settles in. Fortunately for Sydneysiders, we’re spoilt for choice when it comes to finding a big bowl of Japanese noodle soup.

New ramen joint Mashi No Mashi, which has just opened in The Star, is devoted to showcasing Ozaki beef from Japan, a premium Wagyu reared on a single farm in Miyazaki Prefecture. The diner is the sister brand of Wagyumafia, one of Tokyo’s most exclusive restaurants, and the group’s first venue in the southern hemisphere.

“Our main purpose isn’t about selling the noodles; our main purpose is selling Ozaki beef,” head chef Benjamin Tan tells Broadsheet. “The main characters on the plate will be the beef and then the noodles. There’ll be other ingredients like vegetables and egg that will complement the beef.”

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This hero ingredient is showcased throughout the menu and features in all five signature ramen dishes. There’s the tokusei tsukemen (house special dipping noodles), served with thinly sliced and lightly seared Ozaki beef, bamboo shoots, cabbage, egg and a concentrated, umami-heavy Wagyu dipping broth. A spicy version comes with a “samurai bomb” ball made from beef fat mixed with togarashi.

Or, taking the form of a more traditional ramen, the Wagyujiro is prepared with rich Ozaki beef-bone stock imported from Japan. The generous bowl of house-made noodles, which are almost udon-like, comes with thick slices of Wagyu that have been stewed for eight hours until tender, and is topped with fresh bean sprouts, bamboo shoots and minced garlic. Or, opt for a broth-less version. In line with the ingredients used, the pricepoint for a bowl of ramen sits higher than you’d typically find around Sydney: expect to pay from $38 to $48.

A small selection of izakaya-style plates is available alongside Moshi No Mashi’s signature dishes. There’s delicate pan-fried Wagyu gyoza, and Wagyu char siu bao, in which thick Wagyu slices, mushroom jam and wasabi are sandwiched between pillowy soft steamed bao. To complete the meal, the restaurant is serving up its own canned whisky highballs and house-brewed beers.

The 50-seater is Mashi No Mashi’s biggest space yet, featuring a mix of stool seating at the ramen bar and booth seating in the main dining space – both offer views of the open kitchen. Bursting with the brand’s signature bright yellow and black wall art, the space will also be pumping out tunes all day long so it feels like a house party.

“I want to change the definition of going to eat ramen. If you don’t want to use the stools, you can take them away, stand up and slurp like a boss and dance. That’s the vibe I want to create. It’s a party ramen house,” co-owner Hisato Hamada told Broadsheet during his recent visit to Sydney.

Mashi No Mashi
Level G, The Star, 80 Pyrmont Street, Pyrmont

Hours:
Mon & Tue 12pm–3pm, 5.30pm–9.30pm
Wed & Thu 12pm–3pm, 5pm–10pm
Fri 12pm–3pm, 5pm–midnight
Sat 12pm–3pm, 5.30pm–10.30pm
Sun 12pm–3pm, 5.30pm–10.30pm

mashinomashi.com.au
@mashinomashitokyo