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  • For me there are certain specific meals in life that spell out comfort food but none more than Japanese for me! Nippon food isn't typically something very highly seasoned yet simplicity is key to a finely crafted meal. On a cold December evening I was craving a nice piping hot bowl of Ramen. In SW Japanese cities such as Osaka, Ramen is a food culture whereby people slurp noodles in Ramen bars in places such as Dotonbori in silence where a specially tuned broth is finely crafted by day and noodles are hand made. Coming to Ryoji it was evident that this was owned by Japanese with your typical greeting when you walk in the door and a nice communal table facing the kitchen. The decor was tasteful of wood accents and mirrors to make the place feel larger. The kitchen had an open design that you could see some of the action of the chefs preparing your meal. We ordered the wasabi cucumbers as an appetizer and the grilled tako. The wasabi cucumbers were nasal clearing good but not overly overpowering that they were unpleasant to eat. If wasabi is not your thing avoid. The tako was exquisitely prepared and succulent and not overcooked. My main reason for here was however for some Ramen. My selection was the Ryoji Ramen which had soft boiled egg, pork belly. and vegetables. When ordering I was asked how I want the noodles (firm, medium or soft). Medium I selected. The broth was really exquisite. It came out piping hot with a very buttery but smooth and superbly flavourful broth that was lightly salted. Really how Ramen should taste! Noodles were cooked to perfection. Serving size was not ginormous but adequately acceptable.
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