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Restaurant

Ramen Shouyuya Sake Bar

692 Sydney Rd, Brunswick VIC 3056, Australia

Recommended by 5 people

Updated

Find Ramen Shouyuya Sake Bar

692 Sydney Rd, Brunswick VIC 3056, Australia

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HoursMonday: Closed Tuesday: 12:00 – 3:00 PM, 5:00 – 9:30 PM Wednesday: 12:00 – 3:00 PM, 5:00 – 9:30 PM Thursday: 12:00 – 3:00 PM, 5:00 – 9:30 PM Friday: 12:00 – 3:00 PM, 5:00 – 9:30 PM Saturday: 12:00 – 3:00 PM, 5:00 – 9:30 PM Sunday: 12:00 – 3:00 PM, 5:00 – 9:30 PM

*Opening hours may differ during holidays.

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About Ramen Shouyuya Sake Bar

Ramen Shouyuya brings Tokyo counter culture to Sydney Road with house-made springy noodles and clear, 16-hour sardine-and-chicken shouyu broth. The setup is strictly bar seating wrapped around an open kitchen—letting you watch bowls come together while sipping cold sake or draft beer. Regulars bypass standard tonkotsu for the duck shouyu topped with fragrant yuzu and charred negi, alongside peppery, garlic-glazed wings inspired by Nagoya tebasaki. Crisp-bottomed pork gyoza and soft mochi finished with salted miso caramel round out the counter spread.

  • Sardine-simmered shouyu broth: Simmered for 16 hours with dried sardines (niboshi), kelp, and chicken, yielding a clean, umami-forward alternative to tonkotsu.
  • Open kitchen counter seating: Stool seating wrapped directly around the open kitchen lets diners watch noodle crafting and broth pours up close.
  • Yuzu duck ramen and glazed wings: Topped with tender duck slices, sweet charred negi, and yuzu zest, paired with Nagoya-style shouyu-garlic glazed wings.
RestaurantJapaneseRestaurant

What's On at Ramen Shouyuya Sake Bar

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Dine at Ramen Shouyuya Sake Bar

Artisanal niboshi shouyu ramen, house-made noodles, and intimate bar-counter dining in Brunswick

  • 16-Hour Sardine & Kelp Shouyu Broth

    The signature broth is simmered across a 16-hour process using dried sardines, kelp, and chicken, yielding a clean, delicate profile packed with rich umami rather than heavy grease.

    The shouyu base broth is made with dried sardine, kelp and chicken. It has a mild and clean taste with a deep umami flavour from the sardine which was delicious.

    Barry

  • Specialty Yuzu Duck Shouyu Ramen

    A Melbourne rarity, the specialty duck shouyu pairs tender meat marinated with fragrant yuzu and charred negi in an intricate, balanced soy broth.

    The duck was beautifully marinated with yuzu, giving it a super fragrant and refreshing aroma.

    Trinh Dương

  • Front-Row Open Counter Dining

    All seating is arranged along an open kitchen bar counter, letting diners watch the chefs craft every bowl and fry sides right in front of them.

    The kitchen is open, so you can watch the chefs prepare your food right in front of you, which makes the experience even more special.

    Chub Bieboi

  • Curated Japanese Sake & Beverage Pairings

    Guests can pair steaming bowls of ramen and izakaya sides with a guided selection of Japanese sake, craft beers, or umeshu served by knowledgeable staff.

    Wach the delicious ramen being prepared while sampling the excellent sake range.

    Graham Rodda

  • Transporting Tokyo Izakaya Atmosphere

    The intimate timber bar counter, ambient jazz, and genuine hospitality recreate the nostalgic, unpretentious atmosphere of a neighborhood Tokyo izakaya.

    Every time I walk in the door I forget that I'm in Australia and feel like I'm back in Japan.

    Emile

  • Soothing, Nourishing Comfort

    Diners seeking an authentic alternative to heavy tonkotsu find deep nourishment and satisfaction in soothing, clear broth that leaves them feeling refreshed.

    the staff were lovely people who served us beautifully prepared ramen in soothing, clear broths of shoyu.

    Michael Wang

Handmade noodles served in artisanal sardine, kelp, and chicken shouyu broths

  • Duck Shouyu Ramen

    The broth was rich and flavorful, the duck was tender, and everything was cooked to perfection.

    Ariel Madeleine

  • Shouyu Ramen Pork

    The shouyu base broth is made with dried sardine, kelp and chicken. It has a mild and clean taste with a deep umami flavour from the sardine which was delicious.

    Barry

  • Chicken Shouyu Ramen

    The chicken was soft and tender

    Michael Wang

  • Tsukemen

    Try the Tsukemen. It’s one of the only places in Melbourne that serves a good one.

    Joshua Tirtha

Other favorites

Izakaya snacks and sweet finishes to round out your counter dining meal

  • Fried Chicken Wings

    glazed with a shouyu based garlic sauce and finished with some pepper. It was very tasty and flavour packed

    Barry

  • Pork Gyoza

    The gyoza filling was soft and juicy and paired well with the dipping sauce which was a mix of shouyu, vinegar and chilli oil

    Barry

  • Tofu

    Being able to get good quality tofu with bonito flakes and green onions & soy sauce makes me happy.

    Emile

  • Mochi with Salty Miso Caramel

    The soft and chewy mochi with salty miso caramel for dessert is S tier, the perfect little bite to end the meal.

    Emily Smith

Beyond the menu

Attentive hospitality details that elevate the counter dining experience

  • Guided Sake Tastings at the Counter

    Staff provide guided sake tastings across options like Hakutsuru Blanc and Anokoro no Umeshu to help diners find their ideal pairing before ordering.

  • Thoughtful Hand Towel Service

    Guests snacking on glazed chicken wings are provided with hot wet hand towels to keep hands clean without having to step away from the bar.

  • Complimentary Chef Starter Snacks

    The kitchen surprises counter diners with complimentary snack plates to sample while their ramen and dishes are prepared.

  • Carefully Packaged Takeaway Finishing Guides

    Takeaway ramen orders come pre-packed ahead of arrival with customized step-by-step instructions for assembling and reheating the noodles and broth at home.

Before you head over

Practical dining advice on timing, ordering details, and menu choices at the bar

  • Allow Extra Time During Peak Saturday Dinners

    With all seating set along the high open-kitchen bar and a small crew of around four staff running service, dish preparation can take longer on busy weekend evenings. Budget extra time if dining during peak Saturday hours.

  • Check Toppings on the Duck Ramen

    If you want an egg with your ramen, keep in mind that the duck shouyu option does not automatically come with one, unlike the classic pork chashu bowl. Double-check your bowl's inclusions when placing your order.

  • Explore the Vegetarian Ramen Option

    If you follow a plant-based diet or want a lighter alternative to meat broths, the vegetarian ramen is a standout option that diners consistently praise as exceptionally hearty and vegetable-packed.

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