Hundreds of people queue on a Sydney street every day to access an easy-to-miss street that is home to a “sensational” ramen restaurant.
Global sensation Mensho Tokyo has opened Temperance Lane on George Street in Sydney’s CBD and queues form on the street from before 12pm every day.
Photos show queues snaking around the corner as eager foodies waited patiently for the chance to get their hands on the famous hot ramen.
Those who arrive at the front of the line are greeted by a waiter who guides them through the alley to a red door.
Once inside, guests can enjoy bar seating or larger tables and watch chefs prepare food live from the counter.
Dozens of Sydneysiders were seen queuing on George Street in the busy CBD throughout the week.
There is bar seating or tables for larger groups and you can watch the chefs preparing food live from the counter.
The restaurant opened on April 24 and business is already booming.
The menu consists of seven varieties of ramen, including lobster bisque, signature toripaitan, and spicy lamb miso. All the noodles are homemade too.
The most expensive menu item will cost you $42, while the cheapest is $26.
Shades of red, white and black are seen with artwork of Mount Fuji on the walls and music playing in the background.
So far the restaurant already has a 4.3 star rating on Google and is open every day except Mondays.
The menu consists of seven varieties of ramen to choose from, including lobster bisque, signature toripaitan, and spicy lamb miso. All the noodles are homemade too.
But the most expensive menu item will cost you $42, while the cheapest is $26.
Manny, who left a review on Google, shared how long they had to wait when they visited, and the times ranged from ten minutes to an hour.
Many shared how long they had to wait when they visited, with times ranging from ten minutes to an hour.
‘Dining at this restaurant was a pleasure from start to finish. Make sure you arrive early to get in line before opening time,” one wrote.
“Probably the only best option in Sydney for a more traditional ramen experience,” said another.
A third provided an extensive review of the food itself.
“This place serves a variety of different styles of ramen, but I decided to go with the classic Toripaitan which uses chicken broth and has chashu and scallion,” he wrote.
‘The broth had an amazing depth and richness that I wasn’t expecting. The noodles had the perfect chewy consistency which I love. The broth improved with each bite and I didn’t end up with that heavy, sickly feeling I sometimes get after a tonkotsu.’
While diners say it’s certainly “worth it,” they likely won’t rush back due to the long wait time to set foot in the place.
