Ryosuke Horii opened this single room on Falcon Street in 2003, among the first to bring Tokyo-style ramen to Sydney. The broth runs to Kyushu tonkotsu, pork bones reduced to a thick, pale soup, with a lighter chicken bowl and a Nagasaki-style champon also on the short menu. There are no bookings and a queue forms when the doors open. The fist-sized pork buns are nearly as good as the ramen.
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