JFC Sake and Food Expo

October 4, 2015

Always fun to be invited to these events.  My Japanese food wholesaler, JFC invited me to this event.

Kinmiya shochu which prides itself in creating the “best cheap shochu” in Japan. Shochu is eother classified as Otsu rui or Ko rui the latter being a predominantly continuous distilling mixed with water, therefore generally considered cheap and nasty (cheerful) to be drunk with mixers (chu-hi).   The Kinmiya shochu is distiller to 99 percent and diluted with their prestine well water. The result is a shochu that has no flavour at all, in a good way.  None of the nasty alcohol scents. Therefore the cocktail tastes better.

Akita Seishu’s Yamatoshizuku series is an interesting one. They use the local rice in their own rice paddies or from contractor farmers within a 10km radius.   Most premium sake brewers go to lengths to obtain the premium Yamadanishiki rice from far away sources.  The philosophy of the fresh/local translates to the technique and flavour as well.  The sake is bottled immediately after squeezing which is unusual.  Usually sake is bottled every month and labeled accordingly such as the spring “Hatsu Shibori” , the summer “Namasake”, and the autumn “Hiyaoroshi”.  The Yamatoshizuku series are bottled straight after the first squeeze and you can even taste a bit of gas remaining from the fermentation.  The Yamatoshizuku Junmai Ginjo was a very fresh tasting sake and my choice of the show.

This one is unusual.  A umeshu by Ippongi Shuzo incorporating a chilli kick.

I stopped by to talk with the Tonami Shoyu Company who supplies the two year aged squid sauce which we use to flavour our tonkotsu soup.  They are unlike other commercial suppliers that usually overflavour their products with MSG and sugars.  Their philosophy is keeping true to the beautiful produce. Pictured in the background is plain pasturized Yuzu skin.  They also have very simple yuzu kosho and yuzu miso etc.  The sales rep showed me this beautiful pewter basket ornament also made in Toyama prefecture.  I actually knew about this product because it was introduced in my favourite TV program, Cambria Kyuden, a documentary show hosted by famous author Ryu Murakami and features individuals, corporations or organizations who does something unique and innovative to contribute to society.  I think this skillful craft was picked up when some rural companies were featured for putting ancient techniques, in this case, pewter casting to innovative design production. Tonami and JFC will be helping with the overseas exporting of this item.  I want it!!


City Shop closed

August 30, 2015

Thank you our City Shop has now closed..


<Sept 4th POP UP Night>

Please come to our POP UP shop on Sept 4th Friday evening 6pm to 10pm at Strauss Café 189 Elizabeth St, in the laneway opposite Hilton Hotel. 


<Ascot Shop>

Also please visit our Ascot shop, 145 Racecourse Rd Ascot


<Sept 7th New City Shop>

We will reopen on Sept 7th for lunch and dinner on 288 Edward St with a limited menu.  

Free Extra Noodles until stocks run out

August 2, 2015

Night Noodle Markets went well but lots of noodles left over.  Once again, free noodles for everybody!  Hurry in stocks only available for several days.


極細麺 替え玉


Angel Hair Kaedama

Later 後出し

Same Time Separate Bowl or 別皿

In the Same Bowl 同丼

お持ち帰り4玉 $1.00

Take Home 4 for $1.00

While stocks last at both Ascot and CITY.

QLD Top 10 Japanese Restaurants

August 1, 2015

Thank you Good Food Guide for the pick!  Nice pictures too, except me in the background with a sweaty t-shirt…



363 Adelaide St (City Shop) Closure

June 17, 2015


You have provably noticed that our building is being renovated as we continue to operate amidst it all.  

I only have the deepest gratitude towards our hard core customers for braving the noise and continueing to support us. Today in particular the back storage area was flooded from a pipe breakage upstairs and we also had no lighting in the dining area.  Took a few phone calls to get sorted and hoping the issue is fixed for now.  It was stressful to have to serve a full house with patient customers slurping ramen in the dark with a tradie grinding away concrete just next door. More noise and incidents are bound to happen as we continue to trade in a construction site building.  It does seem that the works stop during dinner time and it is pretty quiet so far and impact is minimal except for a few lighting issues making the outside Adelaide street frontage area a bit more moody than the inside dining area.   

I have decided to announce that our city shop will shut shop at end of August (exact day to be announced). Thank you customers for your support for coming to us for the last five years in this location.  We are looking at re-opening at a permanent nearby CBD location in early 2016. When movements are clearer we will update.  

Also if there is a suitable location we are interested in doing a pop up at a interim temporary location and if we do have the luck of this concept materializing, we will certainly also update any such information. 

Thanks again for your tremendous patience and we will do our best to serve you until we close our doors end August.   

Ascot shop will continue to trade as usual.  

Taro Akimoto

Free Extra Noodles (thin) while stocks last or take home 4 for $1

June 10, 2015

Cancellation of some festival events means a good opportunity to give back to regular customers!  




極細麺 替え玉




Angel Hair Kaedama


Later 後出し

Same Time Separate Bowl or 別皿

In the Same Bowl 同丼


お持ち帰り4 $1.00

Take Home 4 for $1.00

While stocks last.

June Monthly Special – Iekei Ramen

May 30, 2015

太郎家特性 家系ラーメン


Iekei Ramen

Iekei Ramen is the regional specialty ramen of Yokohama. A layer of chi-yu (chicken oil) on top of the tonkotsu soup adds stickiness to the soup. The flavouring is a blend of usukuchi and koikuchi shoyu. Matched with thick straight noodles. Topped with large sheets of nori and spinach, memma, charsiu and egg. As always, no MSG, and Taro just loves these homages to authenticity, he has spent a lot of time replicating this style and very very happy with the result. He suggests hungry customers to order with rice. Limited to 10 serves lunch/dinner.




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