An old curtain hanging over a door marks the entrance to one of “Australia’s best ramen restaurants”, and it has been going strong for 21 years.
Ryo’s Noodles in Crows Nest, New South Wales, has a dedicated queue out front most days and nights for their “unbeatable” Japanese soup.
It’s no easy task in a city where Covid and the cost of living crisis have led to the permanent closure of many Sydney food institutions.
Ryosuke Horii, owner of Ryo’s Noodles, hails from Kyushu in Japan, an area famous for its tonkatsu.
Ryo’s very popular and affordable ramen noodle bowls come dipped in either the traditional pork tonkatsu base or the lighter but still satisfying chicken.
An old curtain hanging over a door marks the entrance to one of “Australia’s best ramen restaurants, and it has been in business for 21 years.”
Ryo’s very popular and affordable ramen noodle bowls come dipped in either the traditional pork tonkatsu base or the lighter but still satisfying chicken.
There is also a delicious combined fish and pork broth that has its own fans.
All versions can be spun with different flavors, such as Tokyo-style soy sauce, creamy or spicy miso.
You can also enjoy your ramen simply with natural “salt flavor”.
Tonkatsu pork and soy sauce have always held pride of place at number one on the list of Ryo’s most popular dish.
A deep, cozy bowl of this salt-rich broth, studded with sesame seeds, can be customized with toppings such as butter, garlic, fresh chili, corn, seaweed, soy sauce-flavored egg, and extra chasu (pork).
Ryo’s Noodles chart has the pork and soy sauce flavored soup consistently at number one
The owner Ryosuke Horii, who is from Kyushu in Japan, the home of tonkotsu.
Two decades of diners love tonkatsu with soy sauce for its deep richness and perfectly textured noodles that remind them of Tokyo’s famous ramen houses.
Spicy tonkatsu, an intensely rich and vibrant red broth, is the second most popular dish and a satisfying option for those who like more heat.
‘Without a doubt, the best ramen in Sydney. And cheap too. “I could eat here every week of my life,” wrote one dedicated regular.
Spicy tonkatsu is the second most popular dish
Ramen lovers line up to enjoy the famous Ryo’s Noodles soup
Ryo’s offers a vegetarian version of their famous soup loaded with fresh corn, seaweed, bamboo shoots, egg, and tofu.
Diners can also enjoy mixed fried rice, a gigantic Japanese beef curry with chicken cutlet, karaage chicken, Ryo’s homemade pork buns, gyoza, rice balls and steamed vegetables.
There is always a long line for dinner! But I understand why: the ramen broth is rich and flavorful, the noodles are perfectly cooked, and the toppings are fresh and delicious,” said one reviewer.
Another loyal customer loves that “nothing has changed since I came to college 20 years ago.”
Diners comment that Ryo’s is always excellent and others say you can’t go wrong dining there.
Those who want to take the experience home can also purchase one of Ryo’s frozen noodle kits.
Some locals idly recalled dining at this North Shore icon as young adults and then bringing their own children back, years later.
Ryo’s Noodles is closed on Wednesdays and open the rest of the week for lunch starting at 11:40 a.m. and dinner starting at 5 p.m.
