Manpuku

So after my initial visit to Manpuku in Kingsford, I had full intentions to bring along WifeOfSnackingBear to try, just so I can see her eyes light up with pure delight from these Ramen Specialists.

WifeOfSnackingBear started with the Manpuku Black - Garlic Flavour Soy Based Pork Soup served with Pork Belly, Bean Sprout, Sliced Mushrooms, Seaweed Sheet and Premium Dry Noodles. The first indication of a good ramen isn't how many likes you get on Instagram from a foodie shot but how good that broth is by itself. The first spoonful left us with big smiles and an increasing appetite. Another interesting aspect is their Calcium printed logos on their seaweed. The calcium prints have also been recently adopted by Chase Kojima (Chef of Sokyo) in their new ramen pop-up.

I opted for their Gara Shoyu - a Soy Based Chicken Soup with Pork Belly, Bean Sprout, Bamboo Shoot, Shallots, Seaweed Sheet and Medium Straight Noodles. The original traditional soy based chicken ramen isn't one that's normally as popular in Australia's Ramen scene... with predominately Tonkotsu as soup of choice. I find the chicken broth to be subtle yet powerful, flavoursome but not overpowering and definitely one that I'd try again. I guess chicken soups in general bring back memories of a comforting food source when you're ill.

The ramen soups at Manpuku comprises of 7 soy sauces, 4 kinds of salts and 3 Japanese misos. Each week they use one tonne of bones to make their broth and the most interesting part is that the broth is made in one location and then shipped off to both branches.

Another great offering at Manpuku are their sides. Portion size-wise it's perfect. They offer a great tasting sample and just enough so that you can sample more than one. We started off with the Karaage Rice - Japanese style Fried Chicken marinated with soy, sake, mirin, ginger and garlic with bean sprout, shallots, teriyaki sauce and sesame dressing. The chicken was delicious and very well cooked and had just enough sauce to not be overbearing... all in a perfect sharing size. 

One of the dishes I was looking forward to was their Okonomiyaki Stick - 2 skewers of Japanese vegetable and seafood pancake with mayonnaise, powdered seaweed, bonito flake and Japanese BBQ sauce. Okonomiyaki is a bit close to my heart, I remember in high school it was the relaxing aspect of Japanese class when we spent the afternoon making Okonomiyaki. I loved watching the bonito flakes dance in the heat as it arrived on the table. In stick form, it made the eating process a lot cleaner. It tasted just like I remembered.. very soft and very smooth. The flavours are subtle but yet enjoyable.

We also sampled their Manpuku Gyoza - Special Pork Dumpling for Shallot Lovers. The dish came out beautifully glowing of green, reds and gold. I've personally never seen gyoza served with a crispy webbing base layer but it provided a beautiful contrast. The meat was succulent and deliciously moreish.

The highlight for me had to be when the chef insisted we try the Tsukemen - a Gyokai flavour sour pork soup, dressed with Pork Spare Rib, Bamboo Shoot, Nitamago egg, Shallot, Snow Pea Sprout, Ultra Nori Sheet and Wavy Noodles.

Tsukemen is a Japanese noodle dish where the noodles are served cold and then dipped into a bowl of soup before eating. The dish came with a 7 hour slow cooked spare rib that fell off the bone and melted in your mouth and that perfectly cooked, creamy Nitamago egg. The soup itself was a seafood flavoured pork soup which had a slight grit to it. It was a bit salty on its own but when dipped sparingly with the noodles created a harmonious balance of flavours. I personally found the experience and flavours amazing and would highly recommend this in your next eating adventure.

It was interesting to hear the chef explain how it took him many weeks to perfect the dish before he was only happy enough to release it to only the trial special menu. It's that kind of dedication and meticulous love for food that makes Manpuku shine.

The "Gara" Pepper is a white pepper blended with powered dried Ramen topping Menma (bamboo), dried garlic and onion. It sat readily available at the table to be paired with the Gara Shoyu. It was definitely a more deeper and smokier flavoured pepper that would have enhanced the broth.

After sampling so many mains and sides, somehow manage to squash down a Taiyako - Fried Pancake with Red Bean Paste. The colouring of the dessert put me off as I'm not a fan of overly dark brown fried foods.

When I actually took the first bite I was surprised at how it wasn't super oily and the hot, smooth, sweet and creamy sensation of the red bean contrasted so well against the crunchy exterior. The whole dessert left us both begging for more despite feeling full. 

I had the privilege of being allowed back into the kitchen briefly for a few snaps of Chef Suzuki Hideto in action. Calm and collected, and most importantly humble and proud are the best words used when watching him prepare bowl after bowl of ramen masterpieces. Diners can enjoy the show too if they choose the counter seat and watch the kitchen in action through the glass display. You can read an interesting interview from Washoku with Chef Suzuki Hideto HERE.



This shot was a reminder that behind every great chef is a team of hard working staff. One of their tasks is to peel over 150 boiled eggs a day. They offered for me try... but I didn't want to accidentally destroy an egg.

The decor comprises of light coloured woods, ropes and dark chairs gives this place a modern, fresh feel... all that with the sound of light jazz humming along in the air. It's not the typical Japanese decor you'd expect but I like it. It feels more open and contemporary than their Kingsford branch.



I loved the Self Service Counter offering water and an array of complimentary sides/garnishes with Roasted Sesame Seeds, Garlic Puree, Red Pickled Ginger, Leaf Mustard and Black Pepper.

All of which can be taken back in little serving dishes to the table. Best of all, on the signs are suggestions in both Japanese and English about what garnishes go well with what dish. I love the educational theme of teaching Washoku to their customers.

I think one of the definitive differences you'll notice at Manpuku from any other Asian restaurant is service. It's attentive, polite and humble.

WASHOKU LOVERS

If you are not already a member of Washoku Lovers, and I don't know why you wouldn't be, then I definitely recommend going to their page and signing up. They offer many perks at an ever growing list of Japanese restaurants.

In the case of Manpuku, you can enjoy a free can of soft drink from Tuesday - Friday.

Sign Up Here

I want to thank Manpuku and Washoku for their wonderful hospitality and generosity as WifeOfSnackingBear and I dined as guests. That in no way reflects how I feel or wrote this article as I can honestly say I would have came here eventually even without the invite and highly recommend others to try as this ranks in my Top 3 Ramens in Sydney.