Featuring fresh, wholesome ingredients, Ramen Ikkyu is a winter necessity. Chef Harunobu Inukai is formerly of French-Japanese fusion restaurant Blancharu in Elizabeth Bay, but since 2013, he's been operating out of the Sussex Centre Food Court and brings a fine-dining attention to detail to these humble bowls. Broths are made with pork and chicken bones (no fake stuff), and their handmade noodles are apparently aged for two days.
If you're normally the type to feel letdown by your ramen's portion of pork, Ramen Ikkyu has the solution for you. Their pork rib ramen has a hefty portion of pig sticking out of the bowl.