麺処 虎助 総本店 (Kosuke Ramen Honten) - North Strathfield

"Arrived 5:30pm waited for one hour, the longest time I ever had to wait to get into a restaurant. I can say is one of the best Ramen Restaurant in Sydney but not The best. However did not disappoint. Nice thick broth with char meat. I did enjoy the meal it is worth waiting for 1 hour yes and no. I am glad I got to try it once. If I didn’t have to wait for an hour I will be back 2nd time."

"Took the summer heat as an opportunity to knock this highly coveted ramen spot off my hit-list. Kosuke Ramen in Newington. I thought maybe the hot weather would deter off the hour-long winter lines here, but we did still end up waiting a bit even though we came right on opening time (somehow all the tables inside were already full LOL). The noodles are all made in-house, and I was pretty overwhelmed looking at the menu. You can choose from tontori or tori broth (chicken + pork/just chicken), with or without gyokai (seafood), shoyu or shio. It felt like I was doing perms and combs back in high school maths again. I was about to pick the "signature Kosuke", but then I saw "rich tonkotsu ✨ 15 bowls available at dinner time only ✨" and knew I had to try it! Tonkotsu is pork-based broth only. The tonkotsu here was thick and rich, richer than other one's I've tried for sure. From the taste of the soup and how silky smooth the soup was, you can tell the pork bones have just been simmered down for hours on end. It's a very hearty soup, though some would find it a bit rich to finish. The noodles had an excellent firm-ish texture. I loved the char on the fatty chashu slice too. I did think the egg could be better though - a bit overcooked compared to the bright jammy yolk you'd want. The lady at the counter said the tsukemen was a must try, so we had to get one to share for the table! Tsukemen is dipping ramen. The noodles are thicker and chewier, served dry and dipped in a seperate bowl of concentrated broth on the side. In this case, a strong tontori broth with notes of chicken, pork and seafood. The flavour of it was fantastic! If you've ever been puzzled by the word 'umami' and what it meant, just have one sip of this noodle-less broth. Umami personified. I did actually prefer the soup flavour here to the tonkotsu. I first had tsukumen in Tokyo, where they served the ramen cold. At Kosuke, you get the option to have the noodles cold or warm. I tried warm this time around but the noodles did stick together a fair bit and were harder to pull apart, so I'd recommend opting for cold for a better dipping experience."

"Was recommended this place by a friend and with the success it had in its other store, I definitely wanted to try it. It is a smaller place therefore limited seating, especially in larger groups so you could be waiting a bit but I will say it was worth the wait. I’d put the quality of the foods to be in my top 3 ramen spots as I found the soups to be quite flavorful. There self ordering menu at the back is pretty cool as you can also select more options for your dishes such as quantity, spice levels, noodle firmness etc. Be sure to order altogether as a table as they were pretty frustrated we came separately but we got the bill split that way. The moving space inside is a bit cramp as you’ll have to maneuver yourself around the wait staff. Overall the quality of the food will bring me back to try other food items for sure."