Towzen

On a return visit, the point is not a changing roster of extras; it is whether the shōjin ryōri framework has enough depth to justify another bowl. In Sydney’s CBD, Towzen is worth choosing when vegan ramen is the decision, not a compromise. The draw is specific: a Kyoto-born ramen approach built around soy-milk broth, fully plant-based cooking, and no alliums.

Vegan ramen with a clear shōjin ryōri spine

The useful filter here is discipline. Founded in Kyoto in 2004, the restaurant Vegan Ramen became known for founder Minoru Yonekawa’s soy-milk ramen, and the Sydney outpost follows the same Buddhist culinary tradition. That matters because this is not standard ramen with animal products removed. The format starts from a 13th-century plant-based, allium-free practice, then applies it to bowls cooked to order.

The flavour case is strongest where the menu shows contrast rather than restraint. One listed bowl brings Thai green curry paste into oat mylk, with seasonal vegetables, oyster mushroom, and Japanese aburaage tofu. That gives the experience a clearer arc than a single-note vegan broth: creamy base, aromatic curry, vegetable texture, and tofu richness. For diners who care about ramen structure, that is the reason to go.

Who should choose it

Book this into the mental category of focused ramen stop rather than broad Japanese night out. It is the practical choice for plant-based diners, ramen fans curious about Kyoto-style soy-milk broth, and anyone avoiding alliums. The olive-oil-based preparation also signals a lighter approach than many ramen formats, so choose it when richness without heaviness is the brief.

Skip it if the decision depends on a long tasting progression, chef-counter theatre, or a conventional pork-broth ramen benchmark. The restaurant is more interesting as a specialist bowl than as an all-purpose occasion venue.