You don't need to know that chef Ryo Horii was born in Fukuoka, Japan, the home of ramen. Nor do you need to know he was trained as a ramen chef from the age of 15. All you need to know about this tiny establishment is that noodle connoisseurs from across Sydney willingly queue up for the complete tonkotsu ramen experience. Each bowl is filled with sinfully flavoursome pork bone stock, perfect noodles for slurping, classic Japanese-style soft boiled egg, slices of roast pork and mountains of shallots and sesame seeds. Oh, and the roast pork onigiri is a must-try, too.