Wagyumafia, one of Tokyo’s most exclusive restaurant groups, is opening a Wagyu Ramen Diner in Sydney

Football icon David Beckham, music superstar Ed Sheeran and Twitter co-founder Jack Dorsey are just some of the famous fans of Tokyo’s Wagyumafia, who rose to fame for creating what has been dubbed the most expensive beef chateaubriand sandwich in the world (it costs about 180 USD). , and for its focus on premium Japanese Wagyu.

Although there are plans to bring Wagyumafia to Australia (it also has a Hong Kong iteration, although most of its restaurants are only open to members), co-owner Hisato Hamada – who lived in Sydney between five and nine – is introducing the restaurant’s sister ramen brand, Mashi No Mashi, to The Star in Sydney first. This will be the first step of the Wagyumafia group in the southern hemisphere.

“Even though I love the city, my memories are very old, so I have to test the market first. I wanted to bring something that is accessible to everyone and ramen is my everyday thing”, says he. Large format.

But while most ramen joints in Sydney’s hero pork and chicken, Mashi No Mashi (Japanese for “eating more and more”) will be dedicated to showcasing Japan’s Ozaki beef, a premium Wagyu cultured from cattle raised on a single farm, owned and managed by Hamada’s dear friend, Muneharu Ozaki, in Miyazaki Prefecture.

Wagyujiro signature ramen is made with rich Ozaki beef bone broth imported from Japan. The broth is simmered for 24 hours before being reduced to a creamy concentrate that is both umami-rich and sweet. The generous bowl of homemade noodles comes with thick slices of Wagyu that have been simmered for eight hours until tender, and it’s topped with fresh bean sprouts, bamboo shoots and garlic chopped.

“You always see ramen with pork broth, chicken broth, and a bit of Wagyu on top. But my version – from broth to meat – is 100% Wagyu,” says Hamada.

The only way to eat ramen, according to Hamada, is to “sip like a boss.” “You have to drink it because you get the right amount of soup when you sip it and it’s the perfect match for the texture of the noodles. If you use a spoon, you’ll get an excessive volume of soup in your mouth, so you won’t really be able to taste the purity of flavor,” he says.

Other dishes will include Mashi No Mashi’s handmade Ozaki Wagyu gyoza, as well as new items made especially for Sydney. Hamada says these will include spring rolls and dim sims. “We will also try to create seafood, such as sea urchin ramen and cheese ramen, but for now I want to start slowly.”

The restaurant will also serve its own canned whiskey highballs, house sake and wine from Hamada’s private Italian wine collection.

The 50 seats will be Mashi No Mashi’s largest space yet, with a mix of stools at the ramen bar and tables in the main dining area. It will also play music all day long to give the feeling of a house party.

“I want to change the definition of going out for ramen. If you don’t want to use the stools, you can take them off, get up and sip like a boss and dance. That’s the vibe I want to create. is a party ramen house.

Mashi No Mashi is set to open at The Star in May 2022.


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