Even in Melbourneβs packed ramen scene, Mr Ramen San stands out from the crowd. Thatβs all thanks to owner Roystan Leowβs razor-sharp focus on perfecting Hakata-style ramen β from the silky pork broth to the thin and chewy house-made noodles β at this noodle house and its older sibling in the Midcity Centre mall, off Bourke Street.
Though Leow isnβt Japanese, he spent years working in kitchens across Osaka and Kyushu (southern Japanβs Hakata ramen heartland). A bowl of ramen is only as good as its broth, and Leowβs hits all the right notes. Itβs made over 10 hours from slowly boiled shiitake mushrooms and pork bones. The final product is a savoury, umami-laden flavour bomb, thick and creamy from the collagen in the pig bones.
The menu here is slightly smaller than at the Bourke Street mothership, but just as solid. In the signature chashu ramen, the broth is combined with Hakata noodles β which are made in-house daily β and topped with chashu (braised pork belly), spring onion, bamboo shoots, wood-ear mushrooms, nori and a seasoned soft-boiled egg.
Elsewhere on the menu, a Hokkaido-inspired bowl with miso-marinated sliced beef recalls Japanβs northern flavours, and vegetarian ramens are in good supply. Leow recommends the loaded, broth-free mazesoba. Extra noodles come free across the board β just ask if you need a top-up.
Japanese beer giants Sapporo and Orion are on tap, and thereβs Asahi and Kirin by the bottle too. The most curious (and potentially dangerous) items on the drinks list are the βcocktail draft beersβ. Made with fruit liqueur and beer, they come in flavours like watermelon, pineapple or grape. Thereβs also the izakaya classic of Japanese highball cocktails β a concoction of Japanese whisky with your choice of tonic, soda or ginger ale.
Youβll find Mr Ramen Sanβs younger sibling on Little Bourke Street, just off Elizabeth Street. Itβs an inconspicuous, laid-back joint with basic timber tables and stools, and colourful Japanese posters hanging on the walls.