The year feels like it’s only just begun and already there are new ramen shops popping up all over Sydney. The latest one to open is Ramen O-San, which hails from Kyushu, Japan’s most southwesterly island that encompasses the prefectures of Fukuoka, Okinawa and Nagasaki, amongst others.
Ramen O-San’s Sydney shop is the 7th shop to open, with 5 stores already open in Japan and one store in Cambodia. The soup base here is a shoyu tonkotsu base, made by boiling pork bones down for 10 hours and adding in soy sauce at the end. Most of the ramen on the menu is a tonkotsu-based, however there are some which combine the pork bone broth with a chicken or fish stock.
I opt for the black garlic ramen, which is basically the original tonkotsu ramen with a bit of black garlic thrown in. There’s a streak of black garlic oil on one side of the bowl which is fragrant with garlic flavour and adds another dimension to the tonkotsu soup base.