IIKO Mazesoba

The 38 Best Restaurants in Sydney, Australia | Eater

"Sydney’s interest in tonkotsu started around the turn of the 21st century, when Ryosuke Horii began selling pork-rich ramen at Ryo’s Noodles in Crows Nest. Now, many variations are available city-wide, but Iiko Mazesoba was Sydney’s first outlet dedicated to the soup-free mazesoba style. Co-owner (and Sydney Ramen Festival co-founder) Michelle Widjaja studied noodle-crafting in Osaka, Japan, and she maximizes each bowl with umami-heavy ingredients and condiments: The vegan flavor features soy mushrooms, roasted tomatoes, and house-made garlic oil, while the once-secret spicy chicken curry karaage is now a menu hit. There are extra bottles of chile oil and kombu vinegar to squiggle over the noodle strands as well. Know before you go: Widjaja continually tweaks the menu, adding tsukemen (chilled ramen) that evokes avocado toast, for instance, or prosperity mazesoba for Lunar New Year." - Lee Tran Lam