With our favourite ramen restaurant in the city, Ramen Bar Goku closed on Mondays, N and I celebrated my birthday by revisiting Yasaka Ramen. Yasaka Ramen is the restaurant with the tagline, ‘No Ramen No Life’.
In the mood for something different, I try the Tsukemen ($15.00) with miso dipping sauce.
The noodles are made from whole grain wheat, which is different from the noodles they use for their other ramen and evident in the speckled appearance of the noodles. The noodles have a delectably chewy texture.
The dipping sauce has a healthy miso flavour, with just the right consistency — neither too thin nor thick — for sticking to the noodles. Overall though, as expected from miso, the sauce is very salty and becomes too much mid-way through the noodles. It’s an interesting dish, but not likely something I’d order again.
As for N, she tires their Black Garlic Ramen ($16.00), a Yasaka original made from a mix of squid ink and their signature pork bone broth and added garlic for a ‘tangy flavoured black coloured soup’.
N liked the flavourful soup and the generous amount of wood ear, bean sprouts and bamboo, although she’d have enjoyed the addition of an egg over the pork, which was less tender than she remembers from previous visits. As for the squid ink, it created a dramatic appearance to the soup, but did not do much in terms of flavour.
For dessert, we can’t go past the Karinto Manjyu ($6.00), which is a creative ‘manjyu’ take on karinto, a traditional Japanese snack food that’s sweet and deep-fried, made primarily of flour, yeast, and brown sugar.
These manjyu are a sure reminder of their source of inspiration, with a deep-fried, crispy outside with a deliciously caramelised flavour that hides a smooth red bean paste within. They’re a touch oily, but they’re very satisfying to eat.
And finally, N revisits her quest for Hojicha Ice Cream ($5.00). The hojicha has a deeply roasted green tea flavour, although it’s more icy than creamy for an ice cream.
Yasaka Ramen is at 126 Liverpool St, Sydney NSW 2000.