I always crave a good ramen, for me it must meet the requirements of a good soup base, a good amount of noodle, tender meat and a tasty marinated soft boiled egg.
I heard so much about Ramen Ikkyu and my attention piqued when I heard the chef, Harunobu Inukai, formerly of French-Japanese fusion restaurant Blancharu; would close up shop when he served up 150 bowls of ramen. With that type of attention, I really wanted to see what all the fuss was about.
Wandering through Chinatown to the Sussex Centre, up to the first floor via the escalators in the far left hand corner is the tiny stall Ramen Ikkyu.
The ordering system is different here as you order your ramen using the iPad. I found a helpful Japanese staff member running through the menu and was more than happy to help out. There is a plethora of choice with regards to the traditional style Ramen, then there are Special ramen which have interesting flavour combinations. Or you can try the rice dishes and with all orders, you are able to request toppings.
With so much choice, I couldn't go past having a side dish of char siu rice for an extra $2 – that's rice cooked in pork stock with extra pork shredded through it. Delicious. As you put your order through, you are given a number as there is a little wait as your food is being prepared.
We ordered the chef's special and spicy chilli. It hit the spot for me. I advise getting here early; there already was a queue at 11.40am.
A little tip they'll give you another serve of noodles for free if you have leftover broth. Just take your bowl with the soup-proof to the counter and ask for 'kaedama'.
Definitely will be coming back here for another ramen fix.