Senpai Ramen Burwood
Arumo
Parami
Like the steam rising from a bowl of fresh ramen, Sydney’s Japanese dining scene has continued its upward trajectory in 2023. Over the past several years, eating Japanese in Sydney has been increasingly exciting with all manner of Japanese-inspired eateries opening – from an influx of omakase-style restaurants, to ripper ramen joints, intimate sake bars and local takes on jazz kissatens (listening bars). It’s only April, but the city’s latest are already broadening our horizons. From a new ramen diner with Chinese influences, to a spot specialising in onigiri, to a menu-less sake bar, here are three to try.
Parami, Surry Hills
Onigiri – balls of rice wrapped in nori – are the star at Parami, a new Japanese cafe in Surry Hills. Co-owner Mika Kazato wants Sydneysiders to experience the joys of the comfort food she grew up on – and given she makes up to 500 onigiri every day, it appears to be working. There are eight varieties to choose from, and the most popular fillings are salted salmon, tuna and mayonnaise, chicken soboro (flavoured mince) and seasoned egg. One makes a perfect snack, while several make for a decent meal. Onigiri is a convenience store staple in Japan, so it’s no surprise nearby office workers are embracing the cafe’s grab-and-go element.
But Parami is not just about the rice. It’s also doing rolls plump with sweet and savoury fillings, including prawn cocktail, egg mayonnaise, strawberries and cream, and grape and cheese cream, as well as coffee from Single O.
Senpai Ramen, Burwood
Let the glowing red and purple neon lights guide you from Burwood Chinatown into Senpai Ramen, the follow-up to influential Japanese chef Chase Kojima’s Chatswood diner of the same name. While the original lower north shore iteration involves multi-course omakase menus culminating in luxury ramen, its Burwood sibling is a more casual affair. It’s walk-in only, and dishes up an à la carte menu.
Another key difference? Here, Kojima is injecting his ramen with Chinese influences, including a standout Malatang-style soup, which he describes as a “Sichuan twist on tonkotsu”. Tonkotsu, a type of ramen, is Senpai’s biggest hit in Chatswood. The Malatang version features the same 16-hour house-made pork bone broth, infused with a spicy sauce of Sichuan peppercorns and dried chillies. You can expect a slight kick, but it’s “not overwhelming”, says Kojima.
Also getting loads of attention is Kojima’s kakigori, a Japanese shaved-ice dessert that comes in four flavours: green tea and red bean; fresh strawberry, mango with coconut milk foam and sago; and black sesame sauce with sesame praline.
Amuro, Darlinghurst
There are around 20 types of sake on the pour at new 20-seat bar Amuro. It’s hard to pin down exactly how many, as there’s no physical drinks menu.
“The best way to introduce sake is to talk about it, and to have a try,” owner Kei Tokiwa (ex-Chaco Bar) tells Broadsheet. “It’s built in our pricing.”
From behind the bar, Tokiwa guides guests through the sakes he serves – their flavours and aromas, but also the stories behind their production and makers. “I like storytelling,” he says. His sakes hail from prefectures across Japan, and a food menu has been designed to complement the regionality of the drinks. Though the menu changes weekly, you might expect dishes such as grilled shishamo (a saltwater fish); Hokkaido scallop with ume and buckwheat; tako wasabi (raw octopus with a hit of wasabi); and mentaiko (cod roe) potato salad.
“These are very simple dishes. Something your mum, grandma, or aunty may make. It’s almost paying homage to them,” says Tokiwa.
Need more Japanese food? Check out Sydney’s best Japanese restaurants and cafes.
19 Jul 2023
19 Jul 2023
19 Jul 2023
19 Jul 2023