Midnight ramen anyone? Gungahlin has its very own late-night ramen restaurant

Posted on 7 April, 2025

For those seeking an authentic ramen experience comparable to the deliciousness of dining in Toyko, there’s one restaurant in Gungahlin that goes toe to toe with the real thing.

Tucked away in the suburban sprawl of Hibberson Street, Ikigai Ramen – a modern, cosy, minimalist Japanese restaurant – is serving up an authentic taste of Tokyo to those craving a taste of the popular and comforting dish.

But what makes this ramen restaurant stand out from the crowd – apart from Head Chef and owner Anj Sulit’s commitment to creating genuine and mouthwatering Japanese food – is that Ikigai Ramen serves up steaming bowls of noodles until the clock strikes midnight.

That’s right – your late-night munchies run just got a whole lot better.

Inspired by a 2017 trip to Tokyo where Anj had a “life changing” bowl of Miso Tonkotsu Ramen, Ikigai was six years in the making, starting as her passion project.

“When I got back to Canberra, there was a deep longing to relive that indescribable experience. I do not entirely remember the flavour of the broth, but I will never forget how it made me feel,” explains Anj.

“I started going around different ramen restaurants in Canberra that could potentially give me that same experience but never found it so that’s when my ramen journey started.”

While running the kitchen for her family business Sunday In Canberra during the day, Anj spent her evenings researching, self-teaching and experimenting with water-to-bone ratios and varied cooking durations. She says that throughout the long process, it was her unending longing to relive that out-of-this-world ramen experience that drove her to keep going.

Then, after many sleepless nights trying to extract the collagen from bone, she did it.

“The mindset that kept me going was being sure of what I was looking for and not deviating from it or settling with anything less. It was very personal to me,” she says.

“I am my worst critic, so I had to make sure that I was happy first before letting anybody taste it. It needed to clearly be able to translate that glorious moment I had into a single bowl of ramen and be able to share that experience with our guests.”

When she was satisfied, Anj tested the waters, holding pop-up Ramen Nights at Sunday’s to share her love for the dish. The overwhelmingly positive response from locals eventually led to Ikigai.

Anj’s determination to give her customers their own ‘glorious moment’ is reflected in the Ikigai menu. All available until 12 am, Kani Tempura and Chicken Karaage appear alongside the crowd favourite Miso Crab and shoestring fries coated in nori BBQ seasoning on the Intros menu.

But it’s the ramen that takes centre stage with the choice of carefully crafted variations: the rich, creamy Tonkotsu; the velvety chicken-based Tori Paitan; the umami filled Shoyu Miso; and the innovative Ebi Curry.

“Most of my menu ideas either come from a dream, re-inventing a dish that I can’t stop thinking about, nostalgia, practicality, and that itch to learn something new,” says Anj.

“My approach with Sunday’s was more casual and free-spirited when it came to cooking methods as cafe food is generally easier to prepare and fix if needed, while Ikigai required more precision, following specific procedures, using all your senses at the same time it being a specialty restaurant.”

“Especially because Japanese ramen is a well-loved and criticised dish all over the world, there was a sense of wanting to get it right.”

Deciding to keep service going until 12 am after a friend suggested it to cater to the shift workers, night owls, and people with late-night food cravings, Anj hopes that Ikigai not only provides a space where they can relax over drinks and have a substantial meal but is a place of comfort and passion where flavour is king and nurtures the soul.

“As a chef and massive foodie, I’ve always felt the need and responsibility to offer a full dining experience to my guests. I eat out a lot and notice that some places don’t pay much attention to important details that speak of who they are as a restaurant. I believe that food, drinks, service and ambience come hand in hand,” explains Anj.

“From the start, we knew who we wanted to be and what concept we wanted to achieve.”

Every detail of Ikigai Ramen reflects a thoughtful, personal touch. The handcrafted furniture and lighting fixtures, lovingly made by Anj’s father, create an intimate atmosphere while the carefully curated playlists complement the dining experience. Add in a small but varied menu that can cater to all types of dietaries and preferences, the result is a friendly Gungahlin restaurant that welcomes diners into what feels like Canberra’s best-kept secret.

“Being able to put all of that together allowed us to create a space that provides not only comforting Japanese ramen, but also an experience to remember. I think that’s what sets us apart.”

Hoping to release a protein ramen for people looking for a healthier ramen option, along with new drinks and dessert additions to the menu, Ikigai Ramen is transforming Gungahlin’s nighttime dining scene, one steaming bowl at a time – and it’s never tasted so good.

Images supplied.