Sydney’s search for exceptional vegan and gluten-free ramen ends this February. Chef Tatsuya Fukuda of MOON & BACK brings seven days of the craft that built his reputation across Japan: ramen where dietary requirements don’t limit quality.
February 23rd to March 1st at Saké The Rocks. Rice noodles that hold texture. Miso-soy milk broths with umami depth. Separate preparation protocols that matter. This gluten-free ramen Sydney collaboration redefines what’s possible.
Rice Noodles Done Right
The texture tells the difference. Chef Tatsuya’s rice noodles hold firmness through hot broth without becoming soft or sticky. Years of development in Japan refined the technique. The result: gluten-free ramen that doesn’t compromise on the essential, satisfying chew.
Two styles arrive during the collaboration. Teriyaki chicken with white soup base gets brightness from lemon zest. Wagyu beef sukiyaki-style builds richness through onion oil and soft-boiled egg. Both work with rice noodles. Both available at the bar or as part of the $125 omakase.
For vegan ramen Sydney diners, the white soup base uses naturally fermented miso blended with soy milk. No animal products, yet full umami depth. The broth develops complexity through fermentation, not shortcuts.
Why Separate Preparation Matters
Dedicated cooking water for rice noodles. Clean utensils between preparations. Careful protocols that prevent cross-contamination. These details define the gluten-free ramen restaurant approach that made MOON & BACK essential dining in Japan.
Chef Tatsuya developed this system after working in Sydney kitchens and noticing how dietary restrictions split tables apart. One person orders differently. Another eats beforehand. Celebrations become fragmented experiences.
His solution: make vegan and gluten-free versions that match the quality of standard preparations. Same presentation. Same attention. Same satisfaction.
Both the Bar and the Chef's Counter
For those seeking the best vegan ramen Sydney offers this season, two options exist. Bar seating delivers individual ramen bowls during the collaboration week. Quick, focused, exceptional.
The full omakase at the chef’s counter includes both ramen styles as part of seven courses. Grilled edamame with matcha salt. Salmon tacos. Chef-selection sushi. Then the ramen arrives, torched tableside. Yuzu sorbet finishes. Complete vegan and gluten-free versions of the entire menu are available, matched course for course.
Every omakase guest receives a MOON & BACK branded soup spoon to keep.
Finding This Limited Collaboration
Saké The Rocks hosts this limited collaboration in the heart of Sydney’s CBD. Accessible for workers, tourists, and anyone seeking vegetarian ramen near me that exceeds expectations. Book through Saké’s reservation system for guaranteed seating.
Seven days only. Lunch and dinner sessions. The collaboration that Sydney’s vegan and gluten-free community has been waiting for runs February 23rd through March 1st, then ends.
Check Saké’s events page for session availability, or visit Saké Restaurant & Bar to explore their ongoing menu. MOON & BACK’s philosophy of inclusive dining helped shape this collaboration.
Seven Days of Inclusive Ramen
Friends with different dietary needs, same table, same quality ramen. No separate menus. No compromises.
Chef Tatsuya’s seven-day collaboration at Saké The Rocks proves it’s possible. February 23rd to March 1st. Book now to secure your seat before the collaboration ends.
Book your table now before seats fill.
Saké Restaurant & Bar practices responsible service of alcohol. Drink responsibly.
