Noodle Lover’s Awesome Sydney Ramen Adventures – Ramen Zundo (1/7)

Welcome to my blog! First off, I’ll be introducing a series called ‘Noodle Lover’s Awesome Sydney Ramen Adventure’ where I’ll be showcasing all the ramen I had on my Sydney trip in July 2024. And for this post, I’ll be introduce one of my happy places to visit, ever.

Since 2019, the first place I often visit for a meal right after checking in at my hostel was Ramen Zundo. I’ve been converted to a loyal customer ever since. They play a mean game at the way they served their ramen with their tantalizing broths and noodles that complement the former. My Sydneysider friend who knew I love ramen so much first brought me to Ramen Zundo in the early days of spring in 2019, just before saying my farewells and made my way to the airport.

Who knew that Ramen Zundo will make me change my perception towards tsukemen since my first foray into this ramen variation back in 2011?

Ramen Zundo – A brief history

A bit of history here; Ramen Zundo first opened its doors at World Square 12 years ago in July 2012 by Hiroki, the owner who wanted to bring the most popular ramen styles from Japan to the heart of Sydney. Ramen Zundo also has another outlet at Chatswood, a suburb north of Sydney that only accepts walk-ins, as well as allowing you to bring your own birthday cake at a simple cost of AUD10¹. Which is something I learnt for the first time, ever…unbelievable.

Into Ramen Zundo

The first thing you see once you find yourself inside the store was a cashier who’s ready to take your order. So if it’s a busy period and you need more time to make a choice, it’ll be best to take a look at the menu right outside the store. But if there isn’t much of a line, the menu’s available at the cashier but don’t take too long if a longer line starts forming. So pick one.

Once I made my order and payment, the server will give you an order number that comes with a stand, and depending on how crowded the restaurant is, it’s free seating and your order will be served shortly. I appreciate there having a bucket full of eating utensils (chopsticks, spoons and paper napkins) placed on every desk which sorta adds a fun element into the restaurant.

Before long, my order finally arrived and I’m ready to dig in. Guess what I ordered?

Tsukemen – A brief introduction

For the uninitiated, tsukemen is a variation of ramen, their more famous family member. Unlike ramen where the noodles are served in a single bowl alongside the broth and toppings, a simpler way to explain what tsukemen is is being deconstructed ramen, where the noodles and broth (and sometime the toppings) are served separately. The noodles in tsukemen are usually thicker to account for dipping them into heavier broth, making it easier for the broth to cling onto the noodles. That’s the standard definition of the dish, although I may go in depth about the origins of tsukemen in future.

Taste Test #1 – Tsukemen Original

Their Tsukemen Original (AUD21) has got to be one of the better ones I’ve tried so far in my ramen tasting journey in Australia. With the thick noodles matching the savoury thick broth, I know I’ll be bound for a good time. The noodles are thick and chewy and when dipped into the broth, it’s super flavourful. This may be a deal breaker for some, but the chashu’s in the broth and all chopped up to tiny bits so if you prefer your chashu to be untouched, then you’ll be better off with the tsukemen in Yasaka Ramen, which I’ll be covering in my next post. Still packs a punch even as tiny flakes of meat.

For me, I don’t mind this deviation since I can focus more on the relationship between the broth and the noodles, pushing away any other distractions that can hinder the tsukemen-eating experience. Around one-quarter into the meal, I started squeezing some lemon zest into my ramen to provide an extra profile to the noodles. Tastes like the bomb, in a good way.

Ramen Zundo actually has two other tsukemen options, one being the Spicy Tsukemen (AUD22) and their Tsukemen Gyokai (similar to the tsukemen original but with dried bonito flavour added to it at AUD22.50) and I actually tried the Tsukemen Gyokai during my recent visit, but I’ll give my rundown of that later on. You can also upgrade the noodles to large ones at an extra cost, but it doesn’t make too much of a difference in the dish if you’re being thrifty in your spending since stuff in Australia can get quite costly if you’re not careful.

And because I have quite a fair bit of spare time exploring Sydney at its finest, like touring their famed Sydney Opera House, among other plans, I decided to return to the store a few days later.

Curious over how their regular ramen fare compared to their tsukemen, I decided to play it safe and ordered their soy ramen with a extra serving of noodles.

Taste Test #2 – Soy Ramen

The first few mouthfuls was pretty decent, I have to say. However, as much as my preferences for ramen broths are towards the saltier end, the broth in this shoyu-based ramen came across as a little too strong for my liking, so much so that I have to chug at least five small cups of water just to finish off the portion of noodles in the initial serving. Some of you might tell me to dilute the soup with some plain water to solve the issue, but unlike instant noodles, it’s not that simple since you might risk altering the taste profile of the broth.

I ended my second visit of Ramen Zundo on a full stomach, my mouth filled with intense shoyu aftertaste as I made my way to my next destination. I’m not entirely sure whether Ramen Zundo allows certain modifications, such as asking for a less intense broth, but for anyone who does, do let me know if they do so or not.

Taste Test #3 – Tsukemen Gyokai

For my third and final visit to Ramen Zundo, I decided to give the Tsukemen Gyokai a shot, as mentioned earlier for dinner. This time round, I ordered an additional serving of noodles since I was famished after a long day exploring the city. Pragmatically speaking, they were one of the only stores still open after 8PM, since stores close quite early on weekdays even on a bustling city like Sydney.

In terms of their taste profile compared to the Tsukemen Original, it’s more or less quite similar with the broth being the biggest difference with some bonito flavours added. Otherwise, everything else; the noodles, egg, chashu and other toppings remain intact. It can get quite heavy though, and I’ll probably not order an extra serving of noodles with heavier broths in future tsukemen orders for the sake of my digestive system. Gotta take extra good care of it so that it can last longer as I try more noodle dishes around the world.

Personal insights

One of the small things I appreciate about Australian restaurants in general is providing free drinking water, either by placing a glass bottle on the table or you refilling it by yourself at a water dispenser. It’s something I sorely miss every time I leave Sydney, and that’s coming from someone who hates bothering servers over trivial matters, especially during peak hours where their hands are full. Minor details like these can go a long way in making an enormous difference in the dining experience.

Final thoughts

Despite several complaints about my visits to Ramen Zundo, I have never felt happier every order I’ve made there. It’s times like these that sometimes I wish the tsukemen scene in Singapore can step up their game, since I personally think that variety of tsukemen can be more vibrant, with more styles to choose from and giving locals a chance a taste of tsukemen and its greatness alongside ramen.

You’ve come to the end of the first part of the Noodle Lover’s Awesome Sydney Ramen Adventures series. But don’t call it a day just yet, as I’ll be diving into Yasaka Ramen in the next post, so stay tuned!

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Location of Ramen Zundo (World Square)

1. From https://www.ramenzundo.com/ramen-zundo-about ↩︎