Nichi Getsu Dō — Restaurant in Sydney

We visited Nichi Getsu during a weekday brunch. The restaurant was quiet, with only a few other diners, which made the slow service a bit surprising. One detail that stood out was that the diner who ordered after us received her ramen before we did—even though she ordered the same dish as my husband. It wasn’t a major issue, but it did add to the sense of disorganisation.

As for the food, the shoyu ramen was solid but unremarkable. The broth had a decent depth, but nothing about it stood out—it lacked the richness or complexity that makes a bowl truly memorable. The noodles were cooked well, and the toppings were standard, but overall it felt like a very average offering.

My husband ordered the special miso ramen, which initially seemed more promising. It had a variety of toppings and a more layered broth, which made the first few bites enjoyable. However, as he continued, the experience became less pleasant. The variety that seemed appealing at first turned into a jumble of conflicting textures and flavors. The bowl felt increasingly heavy, and by the end, it was a challenge to finish. It’s the kind of ramen that might work better if simplified a bit, letting one or two elements shine rather than trying to do too much.

The experience didn’t quite live up to expectations. The ramen was average at best, and the service needs more consistency. It wasn’t a bad meal, but not one that left a lasting impression either.

Overall, a decent spot but not one we’re in a...

A warm and straightforward treat in cold seasons.

Staff is friendly and welcoming. The store has bright and vibrant vibe.

Ordered original miso ramen today and the wait time is around 15mins. Read another review about having their food served behind diners sat down after them, hmm.. it did happen to me as well but the total waiting time is reasonable.

The ramen broth style is not a delicate or thick style. The straightforward miso flavour and the texture of the broth matches quite well with the crunchy veggies (cabbage, bean sprouts and onions) and thick noodles. Not sure if the onions are meant to be diced or sliced, they come in different sizes and shapes, not a big deal but just some details. The store offers two spoons maybe for customers to enjoy their noodles and toppings in different ways, which is a nice and interesting detail.

Came back to try more different bowls. Special miso is definitely worth the upgrade from classic miso. The special paste with nuts brings amazing richness to the broth. The grill marks on the chashu help elevate the flavour as well.

The tantan miso would be ideal for spicy lovers. The chilli oil and sesame sauce blended to the broth is great for the winter season.

I would vote for special miso for its generous toppings (compared to tantan miso), a whole egg, grilled chashu and bigger volume of pork mince...

I didn't actually eat here because I was so offended. I don't like bean sprouts and asked for them to be excluded from my ramen. I was told that they mix all the veg together and stir fry it before adding the the broth, and that they couldn't remove. I eat ramen all over the world, including Japan, and I've never had someone unable to accomodate a request like 'exclude bean sprouts.' What was most offensive was.when i got a tip: 'You can eat around them', which most ramen eaters know isn't easy when bean sprouts get mixed up and almost cling to noodles.Then I was told that they do they premix all the veg together because it's more efficient for the kitchen. Bottom line: the ramen shops productivity and efficiency trumped the customers needs which would never happen in true Japanese hospitality. Ended up at another nearby ramen shop and you know what? They excluded the veg I requested! Would never give this place a 2nd try. Also 60ml of sake is $9 for cheapest sake they have by the glass. I would have exoected an overflow cup in a box or ckoser to 180ml...that's a small pour and ridiculously expensive for the brand of sake...