Manpuku

Manpuku is adept at a variety of ramen styles, from the miso-based soups popular in Hokkaido to the swine-heavy tonkotsu most common outside of Japan. But the one you can eat everyday here is gara-shoyu – and it’s easy to see why. What this chicken-and-soy-based broth lacks in viscosity and intensity, it more than makes up for in depth of flavour. For an even lighter soup, you can order the gara-shoyu cut with a shio (salt-based) chicken broth.

But most people come here for the signature “long name” ramen, called so for its 15-word Japanese translation. It features a soy-based chicken-and-pork broth livened with chilli-fish paste and topped with pork chashu, a half-egg and beans sprouts. The noodles, Manpuku-made, are medium thickness and more al dente than most in Sydney.

As well as ramens, you’ll find Japanese staples including curry and donburi, plus starters such as takoyaki (deep-fried octopus balls) and gyoza. There’s also a short list of desserts, and an import-heavy drinks list involving Japanese beers, sakes and soft drinks.

Situated close to the Kingsford metro stop on Anzac Parade, it’s not hard to spot Manpuku. A burgeoning line forms at lunch and dinner, which some of the nearby Indonesian and Sichuan restaurants don’t always enjoy. But as with the Chatswood location, the wait is worth the rewards.