I personally think the food overall is not too bad. Soup broth is umami, the eggs are perfect, only the meat is very lacking of, it’s supposed to be chasu, but all I think I was given was just pieces of thinly slices of lean meat. But regardless it’s still good imo. So I decided to order one to take home for my partner. When I got home, I realised my “long name” ramen is missing an egg, bamboo shoots, spring onions and bean sprouts. Missing the whole part there with just few pieces of the thinly sliced meat and a piece of lemon?! I had long name ramen in the shop and I didn’t get lemon. Do we get lemon to replace the rest of the missing ingredients? That’s Abit odd to me. FYI : I paid the exact same amount of ramen price in the shop and takeaway. So yeah. Very disappointed with my takeaway noodle. 😢

With a signature dish described by words indicating toil in its creation and the promise of happinness, certain expectations are made along with its $25 price tag. While the broth was delicious, it's a great shame that everything else fails to live up to what could've been a great ramen: a cold onsen egg, warm not hot chasu that's cut thinner than sub 1,000 yen ramen shops in Japan trying to get by, a piddling portion of noodles, and a scarcity of toppings. It echoes the usual problem of Sydney ramen: premium pricing and quality ingredients marred by inconsistency and lack of service, and ultimately lack of value. This is something both the cheap and good eats and fine dining scene in Sydney does better, which just feels mean. Lastly, service. Yes you get friendly uni students who take your order, deliver food, and manage the payment. But why are the condiments situated in the far corner of the restaurant demanding "self-service", and provided at a quantity that clearly wouldn't accommate the whole floor if actually utilised? Ramen is meant to be eaten hot and quickly, and condiments should to be in proximity (ie on the table) and applied according to taste/for adjustment. Without knowing the background of Manpuku, save to say it has high recognition amongst my Japanese friends, it appears to be resting on its reputation and focused on self-promotion (QR codes on menus for socials and reviews before eating? Really?) over basic restaurant standards.

It's delicious ramen. The amount of fat was just right, and it had an excellent balance. I went there for lunch on a Saturday, and there was a line before the restaurant even opened.

I have been coming here regularly for many years and I have stopped coming here for the last 4months. The food is not the same as a year ago. Fortunately for new people coming here for the first time will never know the difference. Reply to response below: Thank you for the reply here is a photo of what a "Long Name" ramen looks like before.(left pic) Soup was more intense with umami flavours, egg was golden well seasoned, chasu torched lightly with a complimentary piece of nori. (The pic on the right was the last visit 6mth ago.)

A nice place for ramen with delicious broth. Ordered the Gyokai Black "Kogashi" ramen and the Kyuri cucumber salad. The ramen has a heavy but very flavourful broth with the use of charred garlic and tender pieces of chashu pork. The cucumber salad is a nice side to go with the heavy broth as its refreshing and crunchy texture although had to avoid the accompany sauce as its very spicy. The staff are nice and friendly, service is fast although you need self service on the water, condiments and cutleries. One thing could be better is providing saucer for the condiments and pickle ginger rather than the small plastic takeaway cups. The restaurant is very comfortable. However if you don't want to wait long outside for a table better arrive well before 5:30pm. Their ramens are expensive than average but it is a place that is know for its quality ramen and that seems to be true so I would come back to try others that are on offer.