When you’re on the hunt for a good bowl of ramen, the focus is less on stylish interiors and more on the messy business of eating. Thankfully Ryo’s allows both, with its dark fit-out and steaming bowls of noodle soup housed within an industrial exterior and reached through a traditional curtained door.
The venue is a refined step forward from the chain's Sydney home, but it too is beset by queues on most days. Lunch times are quietest, with crowds building to a crescendo on Friday nights.
Sadly there’s no extra seating upstairs to ease the pressure. That space belongs to the chefs, who make every single noodle. The broth comes in pork or chicken varieties and can be varied according to how salty you like it. Simmered for 20 hours, it’s the real deal.
The miso broth adds extra savouriness, while the spicy hot soup ramen has kick. There’s also an excellent vegetarian option. Curries, cold noodles and a large choice of sides and bento boxes are also available. But first, make sure you tick the ramen off your list. At the end, down yet more liquid with a Japanese soda or green tea – Ryo’s isn’t licensed.
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