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The constant queue of people outside this bright orange building says it all
Ryo’s fans swear this is some of the best ramen you’ll find in all of Sydney. Duck your way past the traditional Japanese noren curtains hanging out the front and you’ll think you’ve been transported straight to a Tokyo noodle house. The lemon yellow walls are plastered with a dizzying number of banners in Japanese script. Everywhere you look it’s heads down, as diners hoe into steaming bowls of soup filled with crinkly ramen noodles. There are ten types of ramen to choose from – half with chicken soup, the other half with a rich pork tonkotsu broth, brimming with collagen that is said to be good for the skin. Ramen #2 ($12.50) is the biggest seller: a tonkotsu soy sauce soup with slices of fatty roast pork, squidgy boiled egg, a nori seaweed sheet and wilted vegetables. You can load up your noodles with extra toppings like butter, sweet corn, garlic and pickles. Ramen with miso bolognese [sic] ($14) is an intriguing Japanese take on an Italian favourite, with a brown sauce that has strong umami notes. If you’re still hungry, get into the karaage marinated fried chicken ($7) or the deep fried soft shell crab ($6.50).