Ramen by Japanese BBQ chefs · Chinatown, Sydney
A Chinatown ramen bar built on an unusual idea: the broth masters here are Japanese BBQ chefs. Deep, smoky, slow-built broths — tonkotsu, shoyu, miso — with noodles pulled to order and sides straight off the grill.
Find us in Sydney's Chinatown. Lunch and dinner, six days a week. Call +61 406 111 568 for takeaway or a table.
Most ramen shops start with the noodle. We start with the fire. Our broths are built the way Japanese BBQ chefs build flavour — over heat, over time, with bones and aromatics that don't hurry. Eighteen-hour tonkotsu. Miso with depth instead of salt. Then the noodles, the chashu, the egg — each one earning its place in the bowl.
The kitchen's roots are in Japanese BBQ, and it shows: smoky depth, rendered richness, broths that taste like they took all day — because they did.
Fast when you need it, unhurried when you don't. Lunch crowds move, dinner lingers. Counter seats for solo bowls, tables for the whole crew.
Japanese beer, sake and shochu alongside the bowls. Credit card and Eftpos welcome — no cash-only surprises.
Steam, noise, lanterns. Counter seats facing the kitchen for solo bowls; tables for groups. Japanese beer, sake and shochu with your ramen.
Broth packed separate, noodles packed separate — they meet at your table, not in the bag. Call ahead and skip the wait.
The bowl — 01
Tonkotsu doesn't rush. Bones go in before dawn; the broth comes out creamy by dinner. No shortcuts, no powder bases — the BBQ-chef discipline applied to the ramen pot. When the bowl lands, you taste the time.
The grill — 02
Karaage marinated like yakitori. Chashu with real char. Even the gyoza get the crisp-bottom treatment the grill taught us. The sides aren't an afterthought — they're where the kitchen's history lives.
The room — 03
Lanterns, steam, the clatter of a busy kitchen. Menya Chinatown sits in the middle of Sydney's Chinatown — walk in off the street, or book ahead on Friday nights when the queue starts thinking about forming.
Figures marked XX+ are placeholders in this concept. The 18-hour broth and 6-day week are how we actually operate.
Walk-ins welcome. For Friday and Saturday nights, call +61 406 111 568 to hold a table.
Pick your bowl, pick your sides. Tell us your spice tolerance honestly — we'll steer you right.
Ramen waits for no one. Noodles first, broth between bites, egg whenever you can't resist.
Call ahead; broth and noodles travel separately and meet at your table. Ready in about ten minutes.
| Typical hours — call to confirm, holiday hours vary | |
|---|---|
| Lunch · Mon–Sat | 11:30am – 2:30pm |
| Dinner · Mon–Wed, Sat | 5:30pm – 8:30pm |
| Dinner · Thu–Fri | 5:30pm – 9:00pm |
| Sunday & public holidays | Closed |
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In the heart of Sydney's Chinatown — an easy walk from Central Station, Darling Harbour and the Haymarket.
Call +61 406 111 568 for a table or takeaway — or send the form and we'll get back to you. Walk-ins welcome; Friday and Saturday nights book out.
Menya Chinatown · Chinatown, Sydney NSW · menyachinatown.com.au