Gogyo's charred miso ramen.
Rich, decadent and unlike anything else you'll try in Sydney (or Australia). Gogyo, in Surry Hills, presents a very different vibe in the world of ramen. What was once ordered in holes in the wall or cozy tight eateries, comes a restaurant which follows along Ippudo Australia's method of bringing a greater class of ramen to the people. Slurping is still encouraged.
RAMEN 😍 First time to @manpuku_ramen and I’m in love. I don’t have much experience in ramen but this was incredible. ~
“Long name Signature Ramen” $15.50
•Soy based Pork and Chicken Soup
•Pork belly •Bean sprouts •Bamboo shoots •Shallots
•Nitamago egg ~
The noodles were out of this world. I watched them get cooked right in front of me, and they were so fresh and just incredible. The broth was insane, pretty heavy going but so yum. This tiny place gets super busy, so prepare to wait in the queue.
Double hands up for good ramen 🙋🏼♀️🙋🏼♀️🙋🏼♀️🙋🏼♀️🙋🏼♀️🙋🏼♀️🙋🏼♀️🙋🏼♀️ 👅 Taste: 9.5/10
👀 Presentation: 8/10
🏝 Vibes: friends, Japanese
💵 Price: $15-$20pp
❓ Would you go back: YESSS best ramen I’ve had in Aus!! The bone soup flavour is very rich and the meat omg 🤤🤤🤤
Finally got to try the chilli coriander ramen. Light shio chicken broth with lots of umami with complexity from the chilli and sansho pepper. Chicken chashu was perfect. Noodles and Ajitama on point. Love your work Keita-san! 🤙🏽🔥🔥🔥#noramennolife
Chilli Coriander Ramen x Fish Salt Ramen from @chaco_bar. Seriously NOT overrated. It’s been more than a year since I’ve had one of their mouth-watering ramens. Broth soft as a baby’s bottom as it about 10 different sensations in your mouth. The noodles are bouncy and elastic as if they were alive and still hold the broth as you lift the noodles. Just the right amount of slurp too. The onsen egg kept its softness right till the very end even though I was a retard and lost it in the depth of the bowl and only JUST found it as I was nearly done. I ate the whole bowl and didn’t feel sick because the coriander infused into the broth made it so I could probably drink it like water and the chilli gave me a much needed tingle every now and again.
I didn’t eat much of the Salt Fish ramen but it tasted so friggen good it reminded me of my Grandma’s homemade broth I nearly cried.
A trip to Syndey is not complete without a visit to @ippudo.au 😃🍜👌🍢 this is the Akamaru Ramen - tonkotsu broth with garlic oil, signature secret dashi, umami-dama (special blended miso paste), medium-thin straight noodles, pork belly chashu, bean sprouts, flavoured black fungus, spring onions. I added extra bamboo shoots and egg 😃😍❤️🥚