TORAZOU RAMEN

"Suburban Ramen Hunt!"

Look, you're always getting cred points in you make your own noodle in-house. Period. Even if they're not as good as mass-produced ones people are still gonna "ooh" and "aah" as they enter your restaurant and spy the machine in plain view behind sheets of glass.

​I admit I shivered.

The most important part ultimately, of course, is the food. I don't care if I'm eating on a sinking ship as long as the food is up to par (and there's a life jacket).

After sipping, stirring and munching a couple of mouthfuls I leant back and contemplated:

​Solid noodles, decent broth, tender pork and a pretty good egg. All in all, they knew what they were doing but just need a little more umami in the soup. I couldn't help feeling the broth was a bit heavy on the "funk side" of things which is a flavour profile I personally avoid.​

A very promising shop that I could see hitting it's stride in a year or two if they stay the course and push.

These recommendations are just personal opinions based on my palate, things change, chefs get fired or replaced, places open-close, relocate, so take it all with a pinch of MSG  and discover your own gems too. But please do try a few of these, they have been researched exhaustively.