Ramen at Ito Japanese Noodle Cafe

122 Bourke St, Melbourne
Phone 03 9663 2788
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(Sigh) Another bloody ramen post, you ask?  Damn straight!

We have, of course, blogged about Ito before, but not since their renovations and not about their noodle.  (Note that the pic’s actually an oldie from back in June, but I have been back several times since and the noodles have remained the same).

Ito is not Japanese-owned but certainly looked and felt the part, especially since they have now dispensed with the Happy Days decor (the premises used to be Johnny Rocket’s I believe).  Other Japanese touches lent to the authentic vibe, such as the welcoming Irrashaimase when you arrive; getting your bill straight after you order, and the awesome Dyson hand dryer in the bathroom!  A warming towelette would have sealed the deal.

The reasonably priced menu is a mix of sushi, sashimi, donburi, noodles and sets.  It’s certainly Japanese-inspired but some dishes looked and tasted as if they have been interpreted by non-Japanese eyes.  Katsu in ramen?  NIJ (Not In Japan).

Still, Ito have longed professed their specialty with ramen, previously stating that their noodles were handmade and imported from Sapporo.  I have eaten their noodles before but didn’t think they were much chop (the broth was more the let-down rather than the actual noodles).  However, I felt that they deserved another go; they may have improved since their renos.

And improved they certainly have!  Being a stickler for the classics, I usually have the shoyu ramen.  Let’s start with the noodles: long and springy, they were very slurppable instead.  Toppings were classical, including dried nori, spring onions, bean sprouts, corn, carrot and menma.  The broth was rich and salty, and smacked of a little bonito in the stock, along with pork and shoyu.  Though lacking the punch of ramens in Japan, it was certainly up there with the better shoyu broths in this town.  Ito’s take on the charshu was interesting: nice thin slices with a salty dark outer of what is presumably the skin.  They are tasty, though on occasions I have found them too lean and dry to be proper ramen charshu, which authentically should maintain more fat than Ron Jeremy.  The egg was a FAIL though; nary a soft gooey centre in sight.

Overall, however, a pleasing ramen that will satisfy your crack noodle cravings.  Other ramen variations are also available, including the aforementioned katsu variety, and a tonkotsu broth that is listed as a special but is never available when I’m there.  Anyone lucky enough to sample this broth, let me know how it is!  The recent ramenhunters also rated Ito’s ramen.