Latest news with #Ginza-esque
The Age
3 days ago
- General
- The Age
Beyond the big bowls: Three extra-special ramens to seek out in Melbourne this winter
Melbourne's ramen love affair is evolving. For the past decade or so, the ramen scene has been dominated by franchises such as Hakata Gensuke, Ippudo and Mensho – places often with broad menus and flavour bombs to capture the masses. However, more refined, single-minded shops are beginning to emerge. These shops dive into one specific broth, sauce base, and noodles, based on regional produce in Japan, and you can expect nuanced slurps with personal inspiration from the chef. For monthly innovations and Ginza-esque cool: Suupaa Cremorne's brand new Suupaa, from the Future Future team, serves a monthly rotating ramen with a slick convenient store twist. Its current bowl is a chicken and pork broth mixed with a base of two types of miso rendered in pork mince and fat, and boosted by scallop powder. Wagyu brisket slices also make an appearance, marinated overnight in salt koji and slow-cooked for 36 hours. The black garlic and sesame tan tan, a soup-less 'abura' style vegetarian ramen with burnt-garlic chilli oil and crunchy broad bean furikake, is also a standout.
Sydney Morning Herald
3 days ago
- General
- Sydney Morning Herald
Beyond the big bowls: Three extra-special ramens to seek out in Melbourne this winter
Melbourne's ramen love affair is evolving. For the past decade or so, the ramen scene has been dominated by franchises such as Hakata Gensuke, Ippudo and Mensho – places often with broad menus and flavour bombs to capture the masses. However, more refined, single-minded shops are beginning to emerge. These shops dive into one specific broth, sauce base, and noodles, based on regional produce in Japan, and you can expect nuanced slurps with personal inspiration from the chef. For monthly innovations and Ginza-esque cool: Suupaa Cremorne's brand new Suupaa, from the Future Future team, serves a monthly rotating ramen with a slick convenient store twist. Its current bowl is a chicken and pork broth mixed with a base of two types of miso rendered in pork mince and fat, and boosted by scallop powder. Wagyu brisket slices also make an appearance, marinated overnight in salt koji and slow-cooked for 36 hours. The black garlic and sesame tan tan, a soup-less 'abura' style vegetarian ramen with burnt-garlic chilli oil and crunchy broad bean furikake, is also a standout.
