There’s certainly no lack of ramen joints in Sydney. There’s the rib stickingly thick tonkotsu ramens from Gumshara, Yasaka, Osan, Manpuku, Ryo’s; the Hakata style ramen from Hakata Maru, Ippudo and Ikkyu and then the places that have chicken, fish and pork based broths like Ichiban Boshi, Menya, Zundo, Chaco Bar and newly opened Sokyo Ramen.
Katsu Yachiyo is a tiny Japanese restaurant on Devonshire St (sister restaurant to Sushi Yachiyo in Darlinghurst) and is known for a menu of all things deep fried. But in recent weeks they have been pumping out ramen on Saturdays (previously Sundays) until sold out.
Noods chooses the Shoyu Tonkotsu ($13) and is extremely happy with the firmness of the straight noodles and the perfectly gooey yolk. The broth is flavourful and not too heavy with a smattering of sesame seeds and shallots, a tangle of black fungi and bamboo shoots. The pork chashu is visibly ribboned with fat but is a tad on the chewy side but he slurps up the entire bowl with a satisfied grin.
Will has chosen the Shoyu Torigara ($13), a rich chicken broth with dashi. It’s rich enough that it feels like a warm hug but light enough that it’s perfect for this almost Spring weather. There are bamboo shoots, shallots, sesame seeds, a perfectly gooey soy egg and just the right amount of bean sprouts that it doesn’t distract from the overall flavour and texture of the ramen.
But the star of the lot is my Garlic Tonkotsu ($15) with a puddle of garlic oil that’s dark and murky and oh so garlic-y (well, duh but it was seriously intense). Yes the broth is lighter than my fave tonkotsu haunts but I like that it doesn’t leave me feeling like I need to be rolled down a hill.
Katsu Yachiyo’s ramen is a very welcome addition to Surry Hills and a lil birdie told us that if you ring them on a Monday morning and they’re not too busy then they just might whip up a bowl of ramen for you…
208 Devonshire St
Mon – Fri: 12pm – 2.30pm
Mon – Sat: 6pm – 10pm
Ramen only on Saturdays during winter