Salaryman is a grungy, asian fusion street food location. Located in Surry Hills in Albion Street, Salaryman is lead by Alex Lynn who is a fan of the ‘work hard, play hard’ ethos that has inspired the name of Salaryman a Japanese phenomenon.
Featuring an array of asian street food with cocktails to match. It’s fun, the music is loud and we love to have a good time.
Speaking of sandwiches, though it’s first and foremost a ramen restaurant, Salaryman has already earned a reputation for doing a fine line in katsu sandos, Japan’s answer to the pork schnitty sanga. Brought to you by chef Stephen Seckold and his backers from Flying Fish, it’s a polished package that offers a smart, tight drinks package, plenty of bar seating, and unsual takes on ramen including quail in game broth with buttered miso corn.
Pat Nourse, Gourmet Traveller January 2016
………Much to Seckold’s work ethic is the symbolism behind the name; ‘work hard, play hard’, which with over 18 years of experience in the find-dining restaurant industry speaks volumes. The atmosphere he has helped create is about immersing oneself into the Japanese culture as both cuisine and architecture combine to bring to light a compelling dining experience. With a daily changing menu, you can pop in for a speed lunch, or perhaps an indulgent dinner with friends, as you take in the industrial and contemporary fit-outs designed by Paul Kelly.
Chris Singh, The AU Review December 2015
………………Staff are bright and breezy, cocktails are well handled, the sake is chilled, and wines include a beautifully balanced 2015 Nick O’Leary White Rocks Canberra Riesling that’s exceptional value. Soon, the street-front kitchen will be cooking up taiyaki, fish-shaped cakes, for dessert, but for now, the Smoove devised by chef Sanjiv Rao is a cleaver and delicious Magnum-ish ice-cream log that does the job with style. Salaryman is something new for Sydney, an inner-urban white boy’s dream of ramen realised with top produce and surprisingly serious and elegant skill. It’s also likeable, theatrical, and fund and gunning for the local equivalent of a star from the Michelin Guide.
Terry Durack, Good Food Guide December 2015