22-26 Corrs Lane
Melbourne VIC 3000
+61 9090 7149
Melburnians, we now have a ramen restaurant worth talking about!
Yep, you’ve heard me. Not more soggy noodles. No more dodgy restaurants passing chicken stock-based broths as ‘tonkotsu.’ And no more MSG overload.
And it’s all thanks to Fukuryu Ramen, barely in its first fortnight of trading.
Located in the same building as Sichuan House, Fukuryu Ramen requires several flights of stairs to get to. If you’re unfit like me, you’ll be huffing and puffing just as you saunter into the door to the loud shouts of ‘irrashaimase!’ by the waiters and the ladies at the counter.
The word ‘fukuryu’ means ‘lucky dragon’ in Japanese; the restaurant itself is owned by Hakata Ikkousha, a restaurant group surprisingly based in Indonesia (REPRESENT!), not Japan. Hakata Ikkousha owns a bunch of Ikkousha restaurants in Indonesia as well as the original Ikkousha restaurant in Fukuoka, home of the tonkotsu ramen. And Fukuryu Ramen is the restaurant group’s first foray out of Asia.
Although there were heaps of tables and chairs in the spacious dining room, Dave and I decided to sit at the counter to watch the chefs do their thang.
And although I spent most of my weekend with a BAC of, let’s just say definitely more than 0.05, I could not resist ordering a bottle of Kirin apple and mandarin cider. I actually had no idea Kirin made ciders and I’m guessing these are the Japanese equivalent of the Rekorderlig, only not as sickly sweet.
We started off with a plate of tebasaki. I enjoyed them thoroughly at Mensousai Mugan but not so much here. They tasted okay, but they were too heavy on the pepper. They were also a little bit dry.
The pièce de résistance, however, was the tonkotsu ramen. Fukuryu Ramen had an opening special where you can get a bowl of ramen for only $6 – bargain! Still, we thought $9.90 was pretty cheap given that most places in Melbourne charge a few extra dollars more for ramen that’s not as good as this. And boy, it was GOOD.
The noodles were perfectly springy while the milky tonkotsu broth had more depth than Christina Aguilera’s vocal range. I also liked that we didn’t have to pay an extra couple of dollars for the soy egg, which is the norm at most places. Finally, the chashu (pork) slices were gorgeously fatty and delicious.
I am rarely able to polish off the soup in soup noodles when I go out so when you see something like this, you know I REALLY liked it.
I guess if I had to be a whinger, I’d say that there was a strong garlic aftertaste – and if you’re not a fan of garlic, you may find it overpowering. Also, the portion sizes are smaller than what you’d find at other ramen restaurants in Melbourne – given the quality and the price, however, this is no biggie. Plus, I was still able to get full on one bowl.
Having said all of that, I still think Queensland reigns supreme in the Australian ramen scene with places such as Taro’s, Muso and Hakataya. And even Sydney has Ippudo and Gumshara, plus a whole bunch of apparently wonderful ramen places I haven’t even set foot in.
But if our meal at Fukuryu is anything to go by, Melbourne is about to get its ramen on. LOVE.