Shizuku Ramen, however, is different. Named after the Japanese word for ‘droplets’, Shizuku prides itself on honoring ramen-making as a day-long process; every drop counts. They like to call it ‘ramen dining’; ramen here is not a fast food that you can scoff down and leave with broth all over your shirtfront (although that’s not necessarily frowned upon), but rather a feast of many different sharing dishes to accompany your ramen. It’s still Japanese but don’t expect to find the stock standard sushi, sashimi, udon, soba or tempura dishes. What you can expect to find is squid sashimi with flying fish caviar, grilled kingfish wings and inimitable the ramen burger with candied pork belly or glazed miso eggplant, of which they were the first in Melbourne to champion. While they do have a huge selection of other dishes, ramen is the true hero here. The broth is made from scratch every day, and that’s a crucial point, because making ramen is an exceptionally involved and lengthy process. The chef’s signature ramen, Tan Tan Men is a highlight: it’s creamy, full-flavoured and ridiculously moreish (seriously, it’s fucking delicious), but you could very comfortably work your way through their entire selection, which we fully intend to do. On a weekly basis, they feature never-before-seen ramen flavours on their lunch menu, meaning every day at Shizuku can be different. Unlike many Japanese restaurants that offer the your standard Asahi or Kirin beers, Shizuku offer over 80 different craft beers to wash down your ramen, in addition to wines, sakes, Japanese whiskey, plumb wines and more. Need help deciding what beer matches your ramen? Their knowledgeable staff can help you there. Owner David Chen’s passion for the quality of their product is palpable: “One thing’s for sure,” he says, “flavour comes first.” They’re crazy for ramen, and after your first visit, you will be too. Did we mention you can also get ramen, craft beer and sharing plates delivered to your lazy-arse until 3am? You’re welcome.
EDITOR’S PICK
The Greek within me is immediately drawn to the Cha Shu Souvlaki. This is the ultimate fusion dish.
