Mashi No Mashi

Overview

Located within Sydney's The Star, Mashi No Mashi brings WAGYUMAFIA's authentic ramen to Australian shores for the first time ever. The luxurious Pyrmont restaurant serves up wagyu-centric dishes with all things ramen as the foundation of its menu.

Chef Hisato Hamada's vision is to bring wagyu to the world. With three Mashi No Mashi venues now open as part of the restaurant group — the original digs in Hong Kong, a sibling venue in Tokyo and now one outpost Down Under — WAGYUMAFIA is slowly but surely extending its international reach.

Sydneysiders looking for an excuse to hit up the ramen joint will find the perfect spot to get warm over the chilly months — or simply satisfy their cravings for the flavourful noodle-and-broth combo any time of the year. And, the wagyu on offer is sourced exclusively from the top 20 beef farmers in Japan, including the renowned Muneharu Ozaki of Ozaki Beef, so you are in for a treat.

Mashi No Mashi is easily identifiable, with a neon-lit, comic-style logo adorning the exterior. The Sydney digs maintain a classic fit-out with a diner-like feel — you can opt to sit at one of the venue's tables or enjoy your meal at the bar as it's prepared right in front of you. The kitchen is not tucked away behind a set of walls; it's completely open and a part of the dining space.

Staying true to its origins, the venue specialises in a 24-hour stewed kobe beef bone broth for its ramen, including the signature ramen — which doubles as the must-try option — the wagyujiro. You can also opt to enjoy this dish 'dry', without the broth. For other variations of the noodle dish, opt for the tokusei wagyu tsukemen, perfect for dipping, or the spicy samurai bomb tsukemen for a little kick paired perfectly with umami flavours — and both dishes boast a silky, flavourful broth. Plus, you can pair your ramen with the crispy wagyu gyoza or the wagyu donburi.

Mashi No Mashi's love for Sydney extends to its menu, with chef Hisato developing the first ever izakaya menu exclusively for the city, alongside Sydney scoring the first release of the 100% wagyu bone stock. Plus, you'll also spot the wagyu cha siu bao, another Sydney-exclusive menu item featuring Ozaki wagyu with karashi mayo, served on a pillowy steamed bao.

Future plans for the menu include chef Hisato's hopes to incorporate local Aussie ingredients to create brand-new ramen dishes, so be on the lookout for a revamp sometime soon.

Head over for either the lunch or dinner service and keep in mind, it'll become a contender for the top spot on your go-to ramen joints.

Top image: Steven Woodburn

Appears in: 

The Best Japanese Restaurants in Sydney