Chapter 01 · The kitchen
Ramen by Japanese BBQ chefs.
Menya Chinatown sits in the middle of Sydney's Chinatown, and it cooks like nowhere else on the street: our broths are built the way Japanese BBQ chefs build flavour — over heat, over time, with bones and aromatics that don't hurry. Tonkotsu simmers eighteen hours until creamy. Miso gets depth instead of salt. Then noodles pulled to order, chashu with real char, and the egg you can't resist.
We pour Japanese beer, sake and shochu with your bowl, and we take card and Eftpos. Lunch and dinner six days a week; closed Sundays and public holidays. Call +61 406 111 568 for takeaway or a table.
- 18 hoursTonkotsu broth, simmered low and slow. No powder bases, ever.
- DrinksJapanese beer, sake and shochu alongside the bowls.
- 6 daysLunch and dinner Mon–Sat. Closed Sundays & public holidays.
- Card okCredit card and Eftpos welcome. No cash-only surprises.
Chapter 02 · The bowls, scattered
What the kitchen sends out
Noodles meet broth at the last second
Takeaway travels the honest way: broth packed separate from noodles, so they meet at your table — never soggy in the bag.
- TonkotsuEighteen-hour pork broth, chashu, nori, spring onion, marinated egg. Rich, deep, unapologetic.$19 SAMPLE
- ShoyuClear chicken-soy broth with bamboo shoots and chashu. The classic done properly.$18 SAMPLE
- MisoThree-miso blend with butter and corn. Winter in a bowl.$18.50 SAMPLE
- Spicy misoChilli oil and minced pork — heat that builds instead of burns.$19.50 SAMPLE
- Veggie ramenMushroom and kombu broth, seasonal vegetables, tofu, nori.$17 SAMPLE
- GyozaPan-fried pork and cabbage dumplings, crisp-bottomed, ponzu for dipping.$9 SAMPLE
- KaraageGinger-soy fried chicken with kewpie mayo. The BBQ-chef touch is obvious.$10 SAMPLE
- Takoyaki & moreOctopus balls, edamame, rice bowls — plus Japanese beer and sake.$8+ SAMPLE
Prices shown are samples for this concept. Ask in store for today's menu.
Chapter 03 · How to eat here
Dine in, take away
Dine-in
Steam, noise, lanterns. Counter seats facing the kitchen for solo bowls; tables for groups. Japanese beer, sake and shochu with your ramen.
- Counter + table seating
- Japanese beer, sake, shochu
- Groups welcome
- Card & Eftpos accepted
Takeaway
Broth packed separate, noodles packed separate — they meet at your table, not in the bag. Call ahead and skip the wait.
- Broth & noodles packed separately
- Call-ahead ordering
- Family packs for 3–4
- Ready in ~10 minutes
01
Walk in / call
Walk-ins welcome. Fri–Sat nights: call +61 406 111 568 to hold a table.
02
Order
Pick your bowl and sides. Tell us your spice tolerance honestly.
03
Eat it hot
Ramen waits for no one. Noodles first, broth between bites.
04
Takeaway
Call ahead; ready in about ten minutes, packed properly.
| 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 |
Chapter 04 · Voices
What the street says
"Xxxxx xxxx xxxxxxxx…"
— Customer Name
"Xxxxx xxxx xxxxxxxx…"
— Customer Name
"Xxxxx xxxx xxxxxxxx…"
— Customer Name
Review excerpts are placeholders in this concept.
The neighbourhood
In the heart of Sydney's Chinatown — an easy walk from Central Station, Darling Harbour and the Haymarket.
- Haymarket
- Darling Harbour
- Ultimo
- Glebe
- Surry Hills
- Chippendale
- Pyrmont
- Darlington
Chapter 05 · Asked often
Straight answers
What makes your ramen different?
When are you open?
Do you do takeaway?
Anything vegetarian?
Drinks? Card?
Chapter 06 · Begin
Book a table, or just call
Call +61 406 111 568 for a table or takeaway — or send the form and we'll get back to you. Walk-ins welcome; Fri–Sat nights book out.