Chaco Bar

We really liked this place for ramen/​lunch — you can tell it’s the real deal b/​c there’s only a certain amount set every day and when it’s out, it’s out!
Ramen was delicious. Have yet to come here for dinner.
Cons — dislike that it’s always closed! Sunday AND Monday … really? And they just recently threw up a sign saying they’re closed for two weeks. :(
Another con — CASH ONLY. It’s 2015 people! Get with the program.

First off, you really need to book ahead for a seating. Business is THAT good! If you’re looking for great izakaya/​yakitori in Sydney, then this is your place! The Sydney Morning Herald Good Food Guide review was spot on. Progression was very relaxed but the seasoning, smoke from the grill, and menu offerings make up for it.

Wow! Super authentic yakitori sticks (including all the less common ones like chicken heart and cartilage). Make sure you book though!

Was not planning on eating out, let alone going to a yakitori bar for ramen, but as I was in the area.
For starters, the guy making it is from Fukuoka, also known as hakatta, where pork bone soup is Da Bomb! The ramen I ordered was the stock standard (with kata-​men of course), which was served with half an egg and a couple of thick and juicy slices of chashu. And so it began.
The first mouthful had the delicious balance of pork fat and something light and fresh. Kind of like a leek soup mixed up with the best filling from a 551 butaman (Tokyo ppl may need to research this). It was delicious.
The ramen was the perfect thickness and cooked very well. And as I devoured it all, the very last swig from the bowl, the fresh taste of black pepper (though not an ordinary one) left me almost needing to order another one.
If you like ramen as much as I do, pony up the $ 13, and get yourself here for lunch. It was well worth it.

I haven’t been here for dinner yet, I only knew about this place because I heard about their ramen lunch specials from Wednesday to Friday.
Get in early cause it packs up quick here… they have two ramen choices on offer, Fat Soy and Fish Salt. I’m not one for fishy broths, so I opted for the Fat Soy. Sorry… just doesn’t appeal to me, same goes for Asam Laksa.
With the Fat Soy you can choose your the fat level of your broth… from minimal to extra fatty. You know what I opted for… extra fatty. I also added nori and extra chashu as you only get half an egg by default. Total price was around $ 18, not too shabby as portions are decent.
This ramen was really great, definitely see myself coming back and in my top 5 now. No complaints about the ramen at all, only wish it came with more toppings by default.

Wow! Salt Fish Ramen!
If you are craving some hearty goodness but are trying to be healthy the Salt fish option could be for you. Got there just after 12 and bet the rush (seriously). My crew went for the standard ramen, full of porky goodness without selecting the extra fat option, that way you can choose how much of the porky broth you finish off after the noodles have been slurped up. The lighter Salt Fish option still comes with Char Siew and a couple of fish dumplings to boot — perfect for a cold grey winter day.
The story goes they kept running out of ramen, but now have a larger pot so the hungry can be accommodated.
Totally want to come back at night for some of their dinner menu, or even later at night to work my way through the Japanese Whisky selection…

My favourite Japanese izakaya in the whole of Sydney. The first ever proper yakitori place.
The only thing that I’d criticise is that they don’t have enough veggie option here.
You can’t go wrong with any of these: tsukune, any of the yakitori, eggplant miso, fig and spinach goma ae, pig ear salad, daily rice. Hmm I just listed the whole menu.
My mission is to be a regular here.