Kombu Lab is an intimate 10-seat ramen bar nestled in Circular Quay, offering a refined dining experience with a focused menu. The establishment specializes in two kelp-based broths—shio and shoyu—each simmered for eight hours to achieve a clean, umami-rich flavor. Accompanying the broths are high-hydration takasuimen noodles, crafted to absorb the delicate flavors. Toppings include bamboo shoots, shallots, nori, red onion, coriander, and pork chashu. For an enhanced experience, the zenbu bowl features an ajitama egg, pork neck and chicken chashu marinated with yuki shoyu, and a torched Hokkaido scallop or house-made prawn wonton. Open Monday to Friday for lunch and dinner, Kombu Lab provides a unique alternative to traditional pork-based tonkotsu ramen.
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