This tiny restaurant behind an old curtain has a huge line every night for ONE reason: ‘Best in Australia’

An old curtain hanging over a doorway marks the entrance to one of the ‘best ramen restaurants in Australia’ – and it’s been around for 21 years.

Ryo’s Noodles in Crows Nest, New South Wales, has a dedicated queue out the front most days and nights for its ‘unbeatable’ Japanese soup.

This is no easy feat in a city where the coronavirus crisis and the cost of living have closed many Sydney food establishments for good.

Owner of Ryo’s Noodles, Ryosuke Horii is from Kyushu in Japan, an area famous for its tonkatsu.

Ryo’s wildly popular and well-priced bowls of ramen noodles are bathed in the traditional tonkatsu base of pork or the lighter, but still satisfying, chicken.

Ryo’s hugely popular and well-priced bowls of ramen noodles are bathed in the traditional tonkatsu base of pork or the lighter, but still satisfying chicken

There is also a delicious combination broth of fish and pork, which has its own devoted fans.

All versions can be spun with different flavors, such as Tokyo-style soy sauce, creamy miso or spicy.

You can also simply enjoy your ramen with the natural ‘salt flavor’.

The tonkatsu pork and soy sauce has always held pride of place at the number one spot on the list of Ryo’s most popular dish.

A deep, inviting bowl of this sesame seed-splashed, salt-rich broth can be customized with toppings such as butter, garlic, fresh chili, corn, seaweed, soy sauce-flavored egg, and extra chasu (pork).

On the Ryo’s Noodles hit list, pork soy sauce soup is consistently number one

The owner Ryosuke Horii, comes from Kyushu in Japan, home of tonkotsu

For twenty years, diners have loved the soy sauce tonkatsu for its deep richness and perfectly textured noodles that remind them of Tokyo’s famous ramen houses.

The spicy tonkatsu, an intensely rich and vibrant red broth, is the second most popular dish and a satisfying option for those who like more spice.

‘Hands down the best Ramen in Sydney. And cheap too. I could eat here every week of my life,” wrote one devoted regular.

The spicy tonkatsu is the second most popular dish

Ramen lovers line up for Ryo’s Noodles’ famous soup

Ryo’s offers a vegetarian version of their famous soup, packed with fresh corn, seaweed, bamboo shoots, eggs and tofu.

Diners can also enjoy mixed fried rice, a giant Japanese beef curry with chicken cutlet, karaage chicken, Ryo’s homemade pork buns, gyoza, rice balls and steamed vegetables.

‘Always a long line for dinner! But I can see why: the ramen broth is rich and flavorful, the noodles are cooked perfectly, and the toppings are fresh and delicious,” said one reviewer.

Another loyal customer loves that “nothing has changed since he came to my college 20 years ago.”

Diners say Ryo’s is always consistently great, while others say you can’t go wrong eating there.

Those who want to take the experience home with them can also purchase one of Ryo’s frozen noodle sets.

A few locals dreamily reminisced about dining at this North Shore icon as young adults and bringing their own children back years later.

Ryo’s Noodles is closed on Wednesdays and open the rest of the week for lunch from 11:40 am and dinner from 5 pm.