3 pm late lunch.
Did that on purpose - always eat outside usual dining times (12.00 - 2.00pm, 18.00-20.00pm), otherwise, you might have to wait for 30 minutes for a table on this ever-so-popular ramen joint. They should move to a larger place now that they've enjoyed years of good business.
This place is immensely popular among the wapanese ('wanabe Japanese'. Wiki it if you're unfamiliar with this term), because it's conveniently located adjacent to ever-so-popular (and the ONLY good) bookstore in Sydney, Kinokuniya. So, after stocking up on some manga and anime magazines, they can drop by Ichiban Boshi to slurp some Miso Ramen and pretend that they're in Dotonbori (street) in Osaka. How sad.
-> Something that I'm currently addicted to. Be it the (original) Sichuan Chinese dan dan mian, or the Japanese version, as long as it's spicy, sesame-y, and topped with sumptuous minced pork, I'm all for it. Toppings on this particular ramen include: hourensou (Japanese spinach), moyashi (bean sprout), negi (spring onions), naga-negi (leek), and the delightful hanjuku ni-tamago (half-boiled egg).
This Tantan-men from Ichiban Boshi is by far, the best I've tasted in Sydney. The soup is rich, spicy (real spiciness, although nowhere as spicy as the real Sichuan stuff), and the minced pork is just spectacular. Even better still if you add extra naga-negi (I love naga-negi).