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Crescent Bar Ramen, Sydney (Aka Mikazuki Ramen)
I love the ramen community in Sydney! Everyone
is very supportive of each other specially towards the ramen shops. A new shop
in Sydney CBD has been brought to my attention early this week by Chef Tomoyuki
and my homie Frankie of Mr & Mrs Chopsticks.
(Note: They are now known as Crescent Bar Ramen)
Mikazuki Ramen (not to be confused
with Mikazuki Restaurant in Parramatta & Strathfield) is a hidden ramen
pop-up shop located on George Street in Sydney CBD. Chef Tsuyoshi and his team will take over Club Crescent for the
next 3 months Monday to Friday lunch only. Club Crescent is a hidden
underground bar near Flight Centre and Hilton Hotel. The space itself has a
very vintage Tokyo bar & lounge vibe. I recently visited Mikazuki with my
Hopeless Ramentic Squad. Vivian, Priscilla and I actually felt like we were
back in Tokyo because the rest of the customers were Japanese.
There are 4 ramen choices on offer: Chicken & pork (with a choice of soy,
miso or salt bonito tare), salt lime corriander, salt shrimp and niboshi. Each
ramen already has toppings and the “Toppings” section on the menu means extras.
There’s also donburi’s available like pork chashu, pork mince ginger and pork
garlic, which comes in large or mini size.
The Anchovy (niboshi) ramen ($15)
was insane! If you’re a big fan of that strong umami flavours then this ramen
is for you. The broth reminded me of Shichisai at Hatchobori’s soup which is
Kitakata-style. Heavy on the niboshi in a meat soup base I’m guessing. The
consistency was light but heavy and complex in flavour. The noodles are cooked
medium and quite similar to some ramen shops in Sydney. It was topped with 1
whole ajitsuke tamago (ajitama), a big chunk of super tender & tasty
chashu, chopped onions, kikugare and a massive shredded nori moulded together.
The onion was perfect for cutting through all that fishy umami in the broth. The ajitama was nicely seasoned with hints of sweetness and a slightly runny yolk.
The soy chicken and pork ramen ($15)
is pretty much a Kyoto-style kotteri ramen. Super thick almost gravy-like broth
had a good balance of chicken and pork flavours with sweet notes. Umami factor
was around medium level. Toppings included are chashu, green onion, 1 whole
ajitama, and kikurage.
The salt shrimp ramen ($15) was very
unique and reminded me of the prawn ramen shops in Osaka. The broth was mildly cloudy and had a suprisingly balanced amount of prawn umami and the salt factor was
just there to bring out the goodness of the prawns. The toppings included were
chashu, ajitama, onion, nori and kikurage. Again, I really appreciate the use
of onion as a component to cut through the umami and saltiness in the broth.
I would definitely come back here a few more times as much as I can before the
pop-up ends. Service is friendly and fast. The concept here is pretty much in
line with what’s trending in Japan right now. Hit them up ASAP guys!
Mikazuki Ramen
Basement,
468-472 George Street
Sydney NSW 2000
Monday to Friday lunch only
11:30am to 2:30pm
last order 2:00pm
This looks great. Thanks for getting word out, really looking forward to eating this.
ReplyDeleteSuch an odd venue for a ramen pop-up but I kinda like the commercial ingenuity! And the ramen looks terrific too - no greater endorsement than a room filled with Japanese customers!
ReplyDelete*weeps* looks like I need to take a sickie to come visit during the weekday!
ReplyDeleteIt used to be a very private hostess bar for Japanese only or their guests
ReplyDelete