Freelance writer and blogger from Sydney (ex-Melbourne). Avid foodie and traveller. Loves dogs.
Published July 29th 2017
Slurp your way to one of Sydney's best ramen stalls
One of my favourite things about visiting Sydney is being spoilt for choice when it comes to ramen restaurants. They can be found pretty much everywhere from Chinatown to Chatswood and there will normally be a restaurant that will make the type of ramen you prefer, whether it's a bowl of nutty miso ramen or a thick collagen-laden tonkotsu (pork bone) ramen.
Ramen O-San is owned by restaurateur Kazuteru Oh (hence, the name O-San); the Kyushu-born O-San is also responsible for Busshari and Kujin so I knew Ramen O-San was going to be good. The friend I was visiting was also keen on checking Ramen O-San out so when I was up in Sydney for a weekend, we decided to suss it out. Better late than never, right?
Ramen O-San can be found at Sussex Centre Food Court in Haymarket. Here, you can often find owner Kazuteru Oh manning huge stockpots of tonkotsu broth that's been simmering for 12 hours so that the collagen from kilos of pork bone, skin, belly and trotters can create a rich, thick broth that's full of flavour. The broth is also MSG-free – not that you really need flavour enhancers for a broth that's being cooked for that long anyway! O-San's ramen noodles are also handmade, which is always a plus in my books.
My friend ordered the signature tonkotsu ramen while I decided go to light with the chicken soy ramen. We both added a soy-marinated egg in our ramen ($1.50 each). O-san's tonkotsu ramen is thick, luscious and decadent. There is also the option to opt for an even thicker broth upon request, something that Gumshara fans would no doubt be up for. Nevertheless, the default tonkotsu option here does the job – and my friend slurped every last drop.
If you feel that the tonkotsu broth might be too heavy for you, O-San's chicken soy ramen is a lighter option but one that still delivers on the taste front – at least that's my opinion of it. I was expecting it to taste like a Tokyo-style shoyu ramen (i.e. heavy on the soy) but instead the broth was much lighter. Think light chicken broth with just the lightest dash of soy.
Sydney's ramen scene might have plenty of healthy competition but I'd definitely list O-San as one of my top places along with Manpuku and Gumshara (yes, sometimes I do crave a super thick tonkotsu broth). There's a ramen for everyone and best of all, everything is authentic right down to the noodles and well priced.