|Entrance to Ippudo, Central Park, Broadway, Chippendale/Ultimo|
|Inside the restaurant|
|Nikumiso tofu salad|
With mixed leaves, cherry tomatoes, avocado and shredded carrot and daikon doused in a creamy dressing, the meaty miso sauce with was simply delightful with the refreshing cubes of tofu.
|Shiromaru Special - original tonkotsu broth with black mushrooms|
Served with the original, creamy white tonkotsu broth, thick-cut pork loin, bean sprouts, shredded woodear mushroom and shallots, the Shiromaru Special option brings an additional side plate of a whole flavoured hard-boiled egg, chashu simmered pork belly slices, nori roasted seaweed sheets, bamboo shoots and extra bean sprouts, mushroom and shallots.
|Shiromaru Special toppings|
The noodles, requested 'hard' but available in 'medium' and 'soft' too, take in a lot of the flavour of the creamy broth which boasts plenty of depth and not an overwhelming fattiness. The addition of crushed, roasted sesame seeds and layu chilli oil at the table finish off the Shiromaru Special perfectly.
|Akamaru Shinaji - tonkotsu broth with red miso blend|
A more modern style of ramen than the classic tonkotsu varieties, the miso broth still shines with porkiness while chashu, corn kernels, bamboo shoots and shallots complete the bowl.
|Kitchen and counter seating|
Kaedama extra noodles are available for those looking into a noodle-less bowl of soup still hungry but Ippudo also does a pretty good job of entrées and sides, like the chashu gohan pork belly rice bowl and the ubiquitous gua bao style pork bun.
So, it's number two for Ippudo at Central Park, officially opening today for your queuing and ramen-eating pleasure, Chippendale.
Food, Booze & Shoes dined at Ippudo Sydney as a guest, with thanks to SD Marketing.