Sou Ramen Lab - North Sydney, Sydney

Sou Ramen Lab in North Sydney, offers a unique breakfast option with its exquisite ramen dishes. Helmed by owner Jonathan Yu and renowned ramen chef Takeshi Sekigawa, formerly of Gumshara and Yasaka, Sou Ramen Lab brings an authentic and dynamic ramen experience to the city. Sekigawa’s weekly rotating menu features a variety of soups, from light chicken-based broths to soy-based vegetarian options, along with specials like tsukemen, all served with unique thick and chewy flat noodles.
Sekigawa’s meticulous attention to broth preparation ensures a rich, flavorful base for each ramen bowl, while Yu manages the front, serving coffee sourced from Colombia alongside Japanese tea and canned drinks. The name “Sou” translates to “report to the emperor” and “complete” in Japanese, reflecting the restaurant’s dedication to perfecting its recipes and delivering an authentic Japanese ramen experience.

At Sou Ramen Lab, the goal is to take customers on a culinary journey filled with new tastes and experiences. The ramen is crafted with a deep commitment, or “ramen souls,” with the stock cooked slowly over the day to extract maximum flavor. The carefully selected noodles complement the soup, offering a firm texture that enhances the dining experience. This dedication to quality and authenticity aims to leave a lasting impression, encouraging repeat visits.

In addition to ramen, Sou Ramen Lab excels in coffee, specializing in Colombian beans. They pride themselves on developing a single country, single origin blend, rich in flavor yet smooth and balanced. The coffee, sourced from various regions of Colombia, offers a complex and satisfying taste that perfectly complements the ramen, providing a well-rounded culinary experience for patrons.