Buta Yama Ramen

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With a name that means “mountain of pork”, Buta Yama Ramen along King William Road specialises in offering ramen dishes and Japanese side dishes. The name is very apt for a restaurant using over 50 kg of pork bones daily to create the broth for its dishes. Ordering your dishes is done by scanning the QR Code at each table, which allows diners to make any desired alterations.

The broth of the Spicy Miso Ramen with Pork Back Fat had a slightly thick consistency. The mild level of spiciness and tongue numbness that we picked is suitable for most tastes. For those concerned about the inclusion of pork back fat, it did not make the dish too greasy. The quantity of ramen noodles was generous and cooked al dente.

The topping of the dish was pork shoulder, grilled rolled pork belly, black fungus and bamboo shoots. Both the pork shoulder and grilled rolled pork belly were tender. The contrast was provided by the firmer black fungus and bamboo shoots. A scattering of green onions completed the dish.


Spicy Miso Ramen with Pork Back Fat (Photographed by Jonathan Phoon)

There is a wait time of about 12 minutes for the Wagyu Beef Mazesoba (Dry Noodles) but it was worth it. The noodles used in this dish are thicker than that in their ramen, and had a slightly chewy texture. The slices of Wagyu beef were succulent, and the sauce gave the dish a delectable umami flavour. A bit of crunch was provided by crispy fried garlic and chopped onions. Diners can mix the onsen egg throughout the noodles to give the dish a richer flavour.


Wagyu Beef Mazesoba (Photographed by Jonathan Phoon)

For those wanting something different from Karaage Chicken, there is the Curry Salt Fried Chicken Wings. The flesh of the wings was juicy and contrasted nicely with the crisp coating. The curry salt had a distinctive flavour that is similar to Japanese curry. We were able to have the melted cheese topping omitted.


Curry Salt Fried Chicken Wings (Photographed by Jonathan Phoon)

Their Karaage Chicken was enjoyable to eat too, with moist flesh and the degree of gingery flavour that we expected. It is advised to eat the dish slowly as it was steaming hot when it was served. Accompanying the chicken were a lemon wedge and aioli dipping sauce to add more flavour.


Karaage Chicken (Photographed by Jonathan Phoon)

A root vegetable that features commonly in Japanese cuisine, the burdock in the Burdock Tempura had a slightly crunchy texture and was not too chewy. The batter coating was crispy with a nice golden-brown colour. The portion size is big enough for the dish to be shared.


Burdock Tempura (Photographed by Jonathan Phoon)

The cauliflower in the Yuzu Pickled Cauliflower retained its texture and the chunks were of a good size. The namesake citrus gave the dish its distinctive flavour with a hint of sweetness. Its refreshing taste makes it a good foil to their richer-tasting dishes.


Yuzu Pickled Cauliflower (Photographed by Jonathan Phoon)

The décor gave the restaurant a Japanese feel. Hair ties and plastic bibs are provided at each table for diners to keep themselves tidy while enjoying their meal.



Bibs and Hair Ties for Diners (Photographed by Jonathan Phoon)


(Photographed by Jonathan Phoon)


(Photographed by Jonathan Phoon)

Address: 421 King William Street, Adelaide, SA
Opening hours: Lunch: 12 pm – 2.45 pm (last order 2.15 pm), Dinner: 5 pm – 9.30 pm (last order 8.45 pm, 9 pm on Fridays)

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