Apart from making excellent ramen, Ippudo explains that they consider it part of their mission to ‘promote regional ramen from other parts of Japan’. Who am I to argue with that? This was my first time trying a seasonal special – the Tokushima Niku ramen, made from a blend of pork and chicken broth and topped with a soft egg, slicd beef, bamboo, spring onion and chilli. Mmm. Before the ramen though, my friend and I shared gyoza – delicate and flavoursome – and pork buns – very tasty, with a good bao-to-meat ratio. I also had a glass of umeshu on the rocks, my favourite Japanese drink. They offer a couple of different brands, but I like the sweet Choya one. Anyway, back to the ramen. I took the waiter’s recommendation that it be served with white rice, and delved in to break the beautifully runny egg. The beef was sweet and tender, thinly shredded and generously portioned. The broth was quite light but complex, without being overly salty. It complemented the beef, egg and bamboo to create a harmonious blend of flavours. The ramen had great bite to them and I’d recommend getting the rice with this one – it works so well. Seasonal ramen you say? Yes please.
Ippudo, Westfield Sydney, Level 5, 188 Pitt Street, Sydney NSW http://www.ippudo.com.au