Toro Toro

In Sydney’s CBD and inner suburbs, Toro Toro Ramen Bar celebrates the art of ramen with a modern flourish. Japanese-inspired at its core, it balances tradition and innovation, layering deep, soulful broths with playful textures and bright, contemporary accents. Here, the aromas of miso and black garlic promise comfort with a little edge.

Small plates set the tone. Seared Wagyu Beef Tataki arrives with pickled shallot and shiso dressing, its richness lifted by nori soil and a whisper of fried garlic. Takoyaki tumble in, lacquered with okonomiyaki sauce, crowned with bonito and a lick of mayo, a warm-up act that hints at the kitchen’s confident hand.

Ramen is the headline. The Torotoro Special is a study in balance: silky pork broth, tender pork chashu and nori, punctuated by seasoned egg, menma, black fungus and a glossy drift of black garlic oil. For something feather-light yet indulgent, What the Duck? marries miso and chicken broth with duck breast, tempura enoki and kale for crunch and lift.

If rice calls, Teriyaki Chicken Don pairs teriyaki chicken with an onsen egg and a tempura crunch, with miso soup alongside. Wagyu Beef Don layers teriyaki wagyu with a seasoned egg, yuzu kosho, nori and pickled radish. Extras keep pace, from miso soup to extra noodles. Pull up a seat, follow the steam, and let the slurp speak for itself.