MELBOURNE | Popular Japanese ramen chain, Ginza Kagari, opened its first Australia location in Melbourne this year. Everyone’s been talking about the signature tori paitan ramen, with lines building out the front most days. I was recently invited in to take a look.
The recipe was created in 2013 by Makoto Iwata, who wanted to make a ramen that would stand out from the tonkotsu-heavy crowd at the time. The result was a slow-simmered chicken broth that many compared to fine dining potage – creamy, silky, and deep in flavour. Iwata is so precious about his recipe, that the broth used in Melbourne is cold freighted over from Japan. Unlike many branches of overseas chains, the tori paitan ramen in Australia is exactly the same as the one in Japan.
With that cold freight transport, comes high cost. At $30, this is one of Melbourne’s most expensive bowls of ramen. Value is subjective and I don’t talk much about it these days. Whether you want to spend $30 on a bowl of ramen is your prerogative. If you do, you’ll be treaded to one of the best bowls of ramen in town. The wonderful broth is topped with sous-vide chicken chashu, and seasonal veggies – tomato and baby corn when I visited.
There are other ramen on the menu, plus a few sides. Once you’ve tried the tori paitan, your next stop should be the niboshi soba, with a clear dried baby sardine broth, topped with chicken and pork chashu. It’s yet another bowl of ramen that offers something a bit different than usual. For sides, you might want to try the rice bowl with tender diced chicken and truffle oil and butter. It’s a better way to get your truffle oil fix, rather than ruining the balance of the tori paitan (it’s an optional extra).
To drink, it’s Asahi on tap, highballs and sours, sweeter cocktails inspired by Japanese flavours, and soft drinks.
GInza Kagari
256 Russell Street
Melbourne
Victoria 3000
Australia
Telephone: (03) 7073 7699
E-mail: [email protected]
Website
Open
Mon – Sun: 11:00am to 9:00pm