Ramen

Originated in Kumamoto, Ajisen Ramen now operates over 500 stores around the globe. The specialty here in Melbourne is the Paiku Ramen(Tender Rib Ramen). Spare rib bones are stewed until the point of dissipating and then marinated in Ajisen’s secret sauce recipe. The rib bone is so soft, and its mellow taste spreads through one’s mouth. This authentic Kumamoto tonkotsu (pork bone) soup is rich in flavour, giving off a taste that will make one become addicted to it. The type of noodle used is of course the thin angel hair noodle, making it a dish of firm substance bonded with a luscious soup base. Head off to Ajisen first if you are yearning for Kumamoto tonkotsu!

Furthermore, the second and the third Melbourne stores have been opened in Hawthorn (367 Burwood Road) & Glen Waverley (82 Kingsway) this year in addition to the popular city store. The new stores are definitely worth a visit to for those who are close by.

“You can see the city from Dontac but you can’t see Dontac from the city” is a catch phrase that best describes this eating/drinking spot located in South Melbourne.

“There will be different flavour as long as chefs are around, just like there will be love as long as people are around.” This ramen involves a good sized pork culet on top of a very simple soy sauce ramen. The meat is refrigerated to prevent it from becoming too tough because of freezing; the refrigerated meat is deep fried once an order comes through.

Apparently this ramen is based on a Tonkatsu ramen that the chef (from Hakata) had eaten at Captiol Hotel Tokyu in Japan. When the not so extravagant soup is combined with this spectacular pork cutlet, the two bring about an indescribable tastiness – this is Dontac! This house specialty is something that can’t be missed after drinking or during lunchtime.

You could order a Japanese styled ramen for $10 but if you pay another $2, you get a Tonkatsu ramen. What a bargain! Again, this provides another persuasive argument of why you should try out the chef’s signature dish.

※ Chikappa is a saying in Hakata dialect, meaning “with all one’s strength”, “with all one’s heart” and “very”.

Surprise, surprise. As the result of a local customer’s request, saying “I want to eat noodle that doesn’t come with soup”, Aburasoba came to existence. I dare say the only place in Melbourne where you can find Aburasoba is at Duck Duck Goose.

The char siu (barbecued pork) is stewed until simmering in an original sauce made with five types of spices, honey, soy sauce and sugar. The sauce that the noodle is immersed in is also completely original + scorched garlic with duck oil; curry flavoured sesame oil is also added to bring out the taste. The key point to making the Aburasoba into something that’s more than just “a very oily dish” is the serving of bean sprouts, bok choy, salad and the exquisite tasting half-cooked egg along with the noodle. The Aburasoba is without doubt a dish beloved by many. Please try it out sometime!

※Please say “Pork Dry Noodle” when you order.

Although it’s a double sized ramen with all the ingredients, noodle and soup combined together, Ito’s Special Jumbo is more than just a large serving of ramen. It’s actually separated into two components – buttered corn with miso and spicy hot Tan Tan; you get to enjoy the two different types of ramen at the same time. The buttered corn with miso part is simpler and lighter, consisting of chopped vegetables such as bean sprouts and Chinese cabbage while the hot spicy Tan Tan part is filled with minced meat. You can eat it as the way it is or try mixing it with a little bit of the buttered corn so as to make a more mild flavour.

The char siu (barbecued pork) is soft and succulent after hours of stewing, and the noodle is imported directly from Hokkaido. The noodle is smooth and springy, tasting great even on its own.

Definitely have a go at the Jumbo, Ito Café’s specialty of the house. It’s very filling but you won’t get sick of it!

It’s usually very difficult to find genuine Tsukemen in Melbourne but we have found one at an Izakaya! The highlight to this is that it’s not just any standard Tsukemen. It’s a delicacy of tender egg noodles mixed in Hachibeh’s original spicy oil. You don’t even need to use the soup dipping in order to taste the noodle. Moreover, to add to the taste of Tsukemen, the Japanese styled soup contains an abundant amount of stewed mince meat with a hint of spiciness, making it a dish of perfect serving.

There is actually another way of eating this meat stew for those enthusiasts who think they have room for more. Make an order for a small bowl of rice; scoop the meat stew out onto it, and you’ve got yourself a miniature stewed meat don! This is also a bonus! Hachibeh’s original Tsukemen is an ever-changing dish that may be eaten as a main or as a finishing touch at the end

The cold noodle is not on the menu as this is a secret dish limited to dinner times only. Please tell the waiters “Tsukemen” when you order.

What will surprise you at the first glance is the size of this ramen! It’s just like the large servings in Japan. The amount of this serving is definitely for those on an empty stomach. The soup base made with white miso, the slightly spiced meat miso and the exquisitely soft eggs all match up into becoming this one delicacy.

1. Instead of mixing it with the meat miso, try adding noodle to the white miso based soup first, and tasting the simple miso ramen. Honestly speaking, this is already very delicious.

2. After tasting the more mild flavoured soup, try eating it with the meat miso. Finally the spicy taste of Tan Tan noodle is to be released!

You definitely have to try out this one bowl of ramen with two facets.

What will surprise you first is the opulent amount of ox tongue this ramen has. The five pieces of velvety ox tongue immersed in the soup is bound to make your mouth water. Chicken and pigs feet are used first to make the broth, which is in turn used to make the red miso based soup. It goes perfectly with ingredients like eggs, wood ear, bamboo shoot, and needless to say, the noodle itself. Fried garlic and sesame are sprinkled on top to add to the aroma, and the smell alone stimulates one’s appetite.

What’s great about this ramen is not just its taste. The ramen is usually $9.80 but it will cost you only $6.80 if you dine in during happy hours between 3pm – 4:30pm.

Meshiya has not only great “Meshi (=rice)” but also great Noodle! Stop hesitating and make your way to QV!

At the first glance, it’s a deep red coloured soup that looks very spicy. This colour actually didn’t come from just the kimchi inside the bowl. First of all, chicken bone and kimchi are brought to the boil to make the broth; then white miso is added to make the soup. In short, the stage of broth making was already filled with kimchi. Finally, the dish is completed by adding in noodle, spring onion, bean sprouts, bamboo shoots, stir fried pork and more kimchi.

As it’s so full of pork and kimchi, it feels like you are having the kimchi pork and the ramen as two separate dishes. Maybe because it was filled with kimchi since the broth making stage, it’s also very compatible with the soup. It may feel a little bit hot at the start, and as you eat more, the spiciness gradually creeps in. Despite the spiciness, you’d want to drink all the soup, gulping it down with the noodles. This is definitely a dish that you’d want to have more and more of as the days start to get colder.

What will strike you first is the soy sauce Tonkotsu soup. Ramen Ya’s original soy sauce Tonkotsu soup is strong in taste but you won’t get sick of it at all. The Tonkotsu soup is so genuine to the point that you’d want to gulp it down in one go.

The signature char siu (roasted pork fillet) is as soft as the ones found in Japan. Moreover, the pickle that Tonkotsu ramen can’t go without is also a Ramen Ya original item. Apart from that, there are other standard toppings such as eggs, fish paste cake, bamboo shoots, seaweed, ginger etc, making it a mega meal. In addition to this, you can choose between dumplings and salad if you order it as a set, (A set is $14).

The store also offers freshly made signature green tea milkshake ($5.50). The rich green tea flavor and the sweetness blend in together into a perfect balance, making it an ultimate delicacy. This is also a must try! Moreover, regular customers may enjoy the loyalty system in operation where you get a free ramen if enough points have been earned.

You can have it in a set with dumplings and salad! Is there anything better than this in Melbourne?! No! There are five types of set menus – “Sashimi of the day”, “Fried tofu curd”, “Prawn tempura”, “Deep fried chicken”, “Stir fried dumplings” + entrée and ramen.

Maybe it’s because it has been carefully stewed for three days, the soup oozes of a sweet tender taste with no traces of meaty smell. It’s such a divine taste that even ladies will want to drink up and drain all of the soup! It goes really well with medium sized noodle. There is also a small plate of topping for those who want to sprinkle garlic on top.

Limited to those who dine in, you can make an additional order for a flavoured egg ($2.80). You can feel the egg’s softness as you use chopsticks to hold onto it.

This dish provides a perfect serving size when combined with the crispy stir fried dumplings. This ramen set guarantees a lunchtime satisfaction!