Sapporo Ramen Pop-Up

Overview

Prepare to get slurping, Sydneysiders — and slurping up a different type of ramen than usual at that. While World Square's Ramen Zundo serves up brothy bowls of goodness on the regular, for four days it'll be specifically dishing out Sapporo-style ramen. If you're wondering what that is, then you owe it to yourself to go along.

Across September 6–9, the store will be handing over the reigns to chef Sakae Ishida, who is considered not only a ramen master, but the pioneer of Sapporo-style ramen. He has worked with Nishiyama Seimen Co. — who supply most of Sapporo's ramen shops with their ingredients — since 1985, taught cooking classes around the world and helped ramen restaurants open around the globe too.

While telling you what chef Ishida has in store isn't the same as tasting it for yourself, prepare your tastebuds for a 'double soup', which involves both chicken and pork broth. As well as noodles and sauce imported from Nishiyama Seimen Co. — and an additional high-heat wok stove to cook everything on — there'll be wok stir-fried vegetable toppings, such as fresh bean sprouts, shallots and cabbage.

Two types will be available: a regular, with miso, soy or salt bases for $16, and a spicy version with a choice of the same bases for $16.50. Ramen Zuno's usual ramen menu will be put on hold for the duration of Ishida's pop-up; however you can still pair your meal with homemade gyoza, donburi and drinks.