Kazumi Ramen

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What makes a good bowl of ramen ?



If the lunchtime queue snaking down The Parade on an unseasonably rainy day in early February is anything to go by, , which opened this week, has nailed the answer to this question.



To anyone who has waited in line outside any popular ramen restaurant in Tokyo or queued at a certain lauded ramen chain in Sydney, the setting is familiar - order at the front desk, take a number and wait for a seat.



The menu at the moment consists of Wagyu Shoyu or Miso Ramen, Vegetarian Ramen, Gyoza, Karaage Chicken, and Agedashi Tofu, with Ajitama soft egg, pickled vegetables, Wagyu chilli and steamed rice as sides.



A rich and flavourful broth is paired with freshly made ramen with a pleasantly chewy, moderately firm texture. Two slices of Wagyu provide a moreish, beefy, savoury, umami hit. Bean sprouts, bamboo shoots and strips of seasoned black fungus contrast well with the springy nature of the noodles.



If you're in Norwood looking for a comforting noodle fix, may well satisfy that specific craving.

#dinner
#food_wine
#japanese_restaurants
#lunch
#norwood
%wnadelaide