Ryo's Noodles

This ramen spot has been a fixture in the neighborhood for as long as I can remember—there’s always a queue outside, which has kept me curious (and admittedly deterred) for years. After nearly 35 years living in Sydney, I finally decided to give it a go. We arrived early at 5:30pm to beat the crowd, and sure enough, we were seated without a wait. The restaurant is tiny, with a traditional Japanese vibe. Tables for four are split down the middle with plastic partitions, creating a more intimate, two-person dining setup. We ordered two of the day’s special buns, two ramen bowls, one side dish, and two drinks—total came to around $85, which feels fair given Sydney’s current inflation. Unfortunately, the food didn’t quite live up to the hype for me. My ramen (salt-flavoured pork & chicken soup with mixed veggies, pork slices, and squid) had a thin broth that lacked the depth I usually associate with good ramen. I tend to prefer a thicker, richer soup, so maybe I just ordered the wrong one. My husband’s pork and fish broth had better flavour, but the noodles in both bowls reminded me of instant noodles—not what I expected. The buns were also underwhelming—the dough was thick and the filling sparse, so it felt like I was mostly eating plain bread. The karaage chicken, however, was tasty and crispy—definitely the highlight of the meal. Service was efficient, though the constant clearing of dishes the moment we paused made us feel a bit rushed. I understand space is tight, but it did affect the overall dining experience. All in all, I’m glad I finally tried it after all these years, but I don’t think I’ll be returning. The long queues might be a sign of popularity, but for me, the food didn’t quite justify the wait.

The legendary Ryo’s Noodles in Sydney’s lower north shore. Been going to this classic ramen restaurant for over 15 years. This is the first time I have tried their Tsukemen. Hot tonkotsu dipping broth blended with bonito. A very generous helping of chewy noodles and thick char siu. Very delicious and satisfying on a warm summer’s day. Go early if you want to avoid the queue. And don’t forget their gyoza and chicken karaage as a side dish.

Ryo’s noodles is a well known staple in the area. Lines are usually long so it’s sometimes better to be early. Opted for the Tsuken and the Fish ramen. Both were nice but I personally prefer the flavours and broth of a different local ramen restaurant. The fish ramen does taste like fish, a little bit more on the canned tuna flavour spectrum. The restaurant is small and cozy in an old heritage building, it definitely has character. Staff are nice and friendly.

I always see this spot with a line during peak hour when driving past so decided to give it a go. The line wasn’t too bad for a Thursday night, about a 10-15 minute wait at 7pm. I ordered the spicy tonkotsu which was a nice bowl of ramen. The pork was tender and egg was perfect too. I did like the flavour of the broth but it was quite salty which did dampen the experience. But the karaage chicken was great, would definitely get that again and come back and try a different ramen.

The food is amazing and the service is quick. However, it’s not really a place to sit and relax. It’s quite small and has limited opening hours, so there’s usually a queue. You kind of have to eat quickly and leave. But I still recommend it because it’s really tasty!

This is the OG ramen place in Sydney and they always hit different. If you like rich flavour, TSUKEMEN the legendary dipping noodles. I cannot recommend enough!!! Also in terms of queuing, we came at 5:40pm on a weekday, got the last table for 2pax. Left at around 6:30pm it’s already couple of people waiting outside.

Ryo Noodles and Restaurant – WOW. I’m still recovering from how good that soy sauce chicken soup was. I’ve walked past this place in North Sydney countless times, always eyeing the long queue outside and thinking, “Mate, it’s just noodles in a bowl, how good could it really be?” Well, after waiting 40 minutes on a Sunday, I got my answer. One sip of that rich chicken broth, and my taste buds started singing the Japanese national anthem. As a Kiwi living in Sydney, I thought I’d seen the best at Chop Chop Noodle House back home. But Ryo Noodles said “hold my ladle.” Easily one of, if not the, best Japanese ramen joints in Sydney. The service? Pretty solid considering the chaos—they were moving faster than a UBS intern on reporting day. Props to the team for keeping everyone fed and happy. And that chicken broth? Absolute must-have. If you’re counting macros and pretending to stay healthy, just tack on some karaage chicken—you’ll break even in spirit if not in calories. 5/5 stars for the food, 10/5 for the flavour experience, and 0/5 for my self-control because I already want to go back tomorrow.

Legit bowl of ramen. Ordered the pork and fish broth and it was savoury, umami, unctuous. Pork pieces were tender. Noodles were Q. Two types of spring onion provided a nice textural contrast. -1 star for the insane wait time. Waited 40+ mins to be seated on a Sunday night, and another 20+ minutes for food. Service was relatively attentive though, and they’d let me sit past closing to finish my food. It’s really good food, but I’m not sure if it’s really worth the hour long wait. But the broth is definitely something to write home about.