Neutral Bay is the second shop to open from Takeshi Sekigawa and Ben Zhang, the co-owners of Yasaka Ramen. Known for their tonkotsu (pork bone) soup and noodles made in store, they’ve challenged themselves to new methods at Neutral Bay. Using a more traditional method to make the soup known as a ‘rolling boil’, the soup gets better and better each day thanks to it being constantly added to rather than having new batches made. The noodles are the familiar and loved noodles that are made at the city location and transported to Neutral Bay daily.
You can expect a thicker and more rich tonkotsu thanks to these changes, but you can also expect a more lively interior. With comfy couches and chairs, Neutral Bay is designed for you to relax and stay for a while. You can enjoy the warm orange theme, or have a look at the new chalkboard style frames that have gone up. The main artwork includes everything that makes Yasaka what it is. The “No Ramen No Life” motto is front and centre, surrounded by bowls of ramen, key words, and bits and pieces of information. There’s also a story which will tell you everything you need to know about what makes a good bowl of ramen.
Have a look in the open kitchen to see the chefs at work, and see just how much attention they put into every order.
Chef Takeshi Sekigawa
Yasaka Ramen has become a ramen staple for Sydney ever since it opened, and one of the highlights is that their noodles are hand made in store. Washoku Lovers went to see Chef Takeshi to talk about all things ramen and the new menu, released December 2015… SEE FULL INTERVIEW HERE