The best ramen in Sydney

Chaco Ramen, Darlinghurst 

Chef Keita Abe opened his Darlinghurst restaurant in 2014, though quickly outgrew the space. So in 2019 he split it into two restaurants – the new Chaco Bar in Potts Point and Chaco Ramen staying in the original spot. It serves just one thing: ramen (plus a few sides). There are only 25 seats, so you might have to wait for a spot, but it will be worth it. 

Must try: chilli coriander ramen made with three kinds of chilli (Korean, Thai and jabanero) for a serious kick. 

Chaco Ramen, Darlinghurst - Credit: Chaco Ramen

Gumshara, Chinatown  

When cult favourite Gumshara was forced to close in 2023 when its site was being redeveloped, 700 people queued for more than three hours for one last bowl. Happily, the owners found a new space and are once again serving their legendary tonkotsu. The broth is made with just pork bones and water, boiled for 14 hours to create a thick, gelatinous soup that’s bursting with flavour. 

Must try: classic tonkotsu for its intense porky flavour and collagen-rich broth. 

Gumshara Ramen, Haymarket - Credit: Gumshara Ramen

Rising Sun Workshop, Newtown 

Motorcycles and ramen? Why not! This unique space in the backstreets of Newtown is part community bike workshop, part restaurant, serving ramen for all times of the day. Coming in styles and flavours ranging from light to dark, you can pair your favourite bowl with Asian-style snacks while you watch the rev heads at work. 

Must try: breakfast ramen with buttered toast bone broth, bacon, egg and tomato. 

Rising Sun Workshop, Newtown - Credit: andre&dominique

Mensho Tokyo, CBD 

This Michelin-starred ramen chain arrived in Sydney in April 2024 and the hour-long queues followed almost immediately. Chef Tomoharu Shono has a ‘farm to bowl’ philosophy that focuses on locally-sourced ingredients and also a strict guideline for diners – focus on your own bowl and no sharing. There are just six types of ramen on the menu and the staff can recommend the perfect sake pairing. 

Must try: tori paitan, inspired by mizutaki (Japanese hot pot) with a chicken, kelp and vegetable broth topped with duck char sui. 

Gogyo, Surry Hills 

Get ready for a ramen that broke the mould at Gogyo. Ramen master Shigemi Kawahara developed a new technique in 2003, deliberately burning his miso paste to create a unique charred flavour. It’s intense and bittersweet and something you won’t find anywhere else in Sydney. Grab a seat at the bar to watch the chefs at work. 

Must try: kogashi miso, the classic charred base with chicken broth and pork belly. 

Gogyo, Darlinghurst - Credit: Ona Yusuke - Ippudo/Gogyo

Gaku Robata Grill, Darlinghurst 

This tiny restaurant seats just 16 people – 10 at the bar and six at a table. That means everyone gets a front-row seat to watch the chefs at work. Ramen is only available at lunchtime and there are just five options on the menu, all using a pork tonkotsu stock or a consommé base. With just 40 bowls made each day, get there early to make sure one of them is yours. 

Must try: Japanese wagyu ramen with a wagyu consommé base, sliced beef and citrus black pepper sauce.

Yasaka Ramen, CBD 

A sign on the wall of the tiny Yasaka Ramen reads – no ramen, no life. With an ex-Gumsahara chef in the kitchen and specially imported Japanese pressure cookers, you know they take their soup seriously. The 10 seats along the bar are prime real estate, though there is also a separate dining room upstairs. 

Must try: black garlic ramen for its deep and earthy flavour. 

Yasaka Ramen, CBD - Credit: Sarah A @the_rnb_diary

Jazushi, Surry Hills 

Japan has a long love affair with jazz, which was started by American troops and their vinyl records after the Second World War. Jazushi captures this spirit, serving Japanese cuisine accompanied by live jazz music for more than 20 years. At lunchtime and on Thursday nights, ramen takes centre stage. 

Must try: white soy classic, a simple yet delicious staple. 

Jazushi, Surry Hills - Credit: Jazushi

Ramen Auru, Crows Nest 

Step back into 1980s Tokyo at this quirky ‘ramen hall’, complete with low tables, tatami mat seating and plenty of fluorescent lighting. Place your order at the custom-made ticket machine (the only one of its kind in Australia) then sit down to slurp your chicken, seafood or pork ramen. In true Japanese style, Ramen Auru is open until 11pm and you can head upstairs to Ichiro sports bar to keep the night going. 

Must try: ebi ramen with seafood broth, prawn bisque, sauteed prawns and chilli. 

Ramen Auru, Crows Nest - Credit: @tomookai

RaRa Ramen, Redfern 

The ramen recipe at RaRa is a closely guarded secret. Passed down to the owners from respected ramen masters, everything from the broth to the pickled bamboo is made to their exact specifications. The chewy, slightly firm noodles are made fresh in-house every day and are the perfect base for soaking up all that flavourful liquid. 

Must try: tonkotsu black garlic and chilli ramen, topped with coal-grilled braised pork belly. 

RaRa Ramen, Redfern - Credit: Kitti Gould

Ryo’s Noodles, Crows Nest 

There’s almost always a line out the door at Ryo’s, but it moves quickly so you won’t have to wait too long for your ramen. The restaurant is small and simple and feels like it could have been transported straight from the back streets of Tokyo. Owner Ryosuke Horii is from Kyushu, the home of tonkotsu, and the big bowls are overflowing with flavoursome broth, noodles, bamboo shoots and boiled eggs. 

Must try: spicy chilli tonkotsu for a fiery flavour hit. 

Ichi ban Boshi, CBD 

Dishing out steaming bowls of ramen for over 20 years, Ichi ban Boshi is something of a Sydney icon. This busy restaurant on the top floor of The Galeries always has a queue, but you won’t mind waiting for these spectacular soups. There are more than 20 types of ramen on the menu, ranging from the classics to varieties like kimchi, shio butter corn, lemon and very hot cheese. 

Must try: tantanmen, a fusion of Chinese and Japanese flavour with spicy minced beef and sesame. 

Ichi ban Boshi, CBD - Credit: Ichi ban Boshi

Ramen Manpuku, Kingsford 

Bright, buzzy and reliably busy, this simple restaurant on Anzac Parade serves up the full spectrum of ramen, from light salt-based gara-shoyu to the richer tonkotsu. The noodles are made in-house and are cooked more al dente than at many other ramen joints. Pair your bowl with tasty Japanese snacks like takoyaki or gyoza. 

Must try: the signature ‘long name’ ramen – pork and chicken broth, garlic and fish flavours, and seared pork belly.