Wok and Noodle Bar
Ramen O-San is the Dixon House Food Court stall famous for serving one of Sydney’s most intensely thick tonkotsu broths. And this Potts Point noodle joint is another venture by its owner.
The speciality is tonkotsu. And while it appears in a similar form to the broth at Ramen O-San (it’s a bit lighter and uses thinner noodles than the Dixon Street version) the rest of the menu is made up of much wilder ramen varieties.
The Sydney Black is a mix of chicken, pork and fish stock; black garlic oil; bamboo shoots; Chinese yam; broccoli; onion; leek; shallots; chilli; mushroom; and a clump of shredded Parmesan cheese.
There’s also a miso ramen made with pork and chicken stock that’s mixed with wok-fried vegetable juices. And a laksa-like vegetarian ramen made with vegetable stock and soy milk. It's a creamier version of vegetarian ramen.
Depending on the day and time you go, you’ll also find a range of home-style bento-box fillers, and maybe fish-head soup or gyokai ramen, a viscous tonkotsu and fish-stock blend that’s recently become popular in Tokyo. The fish is provided by owner Jun Toyoda’s other restaurant, Busshari, which Wok and Noodle Bar backs onto.
The tiny space contains no more than a few bar seats, two outside tables and the kitchen. It’s representative of Japanese dining; narrow seating from which you can see the chef in action.
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