Rara Chan

Cult Redfern ramen joint Rara and its Randwick sequel are both built on a signature tonkotsu ramen. But at the team’s third instalment, it’s all about tsukemen – a dipping-style ramen, with cool, thick noodles and toppings served in a separate bowl to the broth. As for the name, chan is an honorific Japanese term for someone you find endearing, like a cute little sister.

Here, you might order two types of tsukemen – ebi (prawn and pork) and gyokai (fish and pork). The noodles, which are thicker and chewier than traditional hakata-style ramen noodles (tapioca flour is used to get a firm, bouncy texture), are rinsed in cool water before serving.

Both the broths and noodles are made off site at Rara Randwick and recipes are top secret. But what we do know, is that the tare (a concentrated sauce that seasons the soup) in the ebi broth is made with a blend of ingredients including fish and niboshi (dried sardines or mackerel). Crisp fried prawn-shell segments are then sprinkled on top of the soup. It’s creamy, salty and rich with umami.

Beyond tsukemen, you’ll find Rara’s popular Tokyo-style ramen, a vegan rice bowl and a katsu curry with crumbed free-range chicken breast. For snacks there’s crisp pork gyoza and chicken karaage.

To drink, it’s Suntory Premium Malt beer on tap, a tinnie of Yulli’s lager (a collaboration with the nearby brewery and Rara) or a non-alcoholic Japanese drink from the Suntory-branded vending machine out the back. (It’s reminiscent of the deep-blue machines you’ll find scattered along the streets of Tokyo.)

At the rear of the restaurant is a common eating area, shared with neighbouring food outlets such as Fishbowl. Customers can dine al fresco out front – though the mode for both areas is takeaway only, meaning disposable bowls and cutlery. But inside is where you want to be. The nine-seater bar experience transports you to a buzzing evening in Tokyo, packed in next to other diners, eagerly awaiting your food.