The little-known reason HUNDREDS of people are lining up down this Sydney street every day – even in pouring rain
Hundreds queue every day on a Sydney street to access an easy-to-miss alleyway home to a ‘sensational’ ramen restaurant.
Global sensation Mensho Tokyo has opened Temperance Lane off George Street in Sydney’s CBD and queues are forming on the street before noon every day.
Photos show lines snaking around corners as eager foodies wait patiently for the chance to get their hands on the famous hot ramen.
Those who get to the front of the line are greeted by a waiter who leads them down the alley to a red door.
Once inside, guests can enjoy bar seats or larger tables and watch chefs prepare live food from over the counter.
Dozens of Sydneysiders were spotted queuing along George Street in the busy CBD throughout the week
There are bar seats or tables for larger groups and you can watch chefs prepare live food without a recipe
The restaurant opened its doors on April 24 and business is already going well; it has become a favorite weekday lunch spot for many.
There are shades of red, white and black everywhere, with artwork of Mount Fuji on the walls and music in the background.
The menu consists of seven ramen varieties, including the lobster bisque, the signature toripaitan and spicy lamb miso. All noodles are also homemade.
The most expensive menu item costs $42, while the cheapest menu item costs $26.
The menu consists of seven ramen varieties to choose from, including the lobster bisque, the signature toripaitan, and the spicy lamb miso. All noodles are also homemade
But the most expensive menu item will set you back $42, while the cheapest is $26
Manny, who left a Google review, shared how long they had to wait when they visited – and the times ranged from ten minutes to an hour
So far, the restaurant already has a 4.3 star rating on Google and is open every day except Mondays.
Many told how long they had to wait when they visited – and times ranged from ten minutes to an hour.
‘Dining at this restaurant was a pleasure from start to finish. Make sure you get there early so you can get in line before opening hours,” one person wrote.
“Probably the single best choice in Sydney for a more traditional ramen experience,” said another.
A third gave an extensive review of the food itself.
“This place serves a variety of different types of ramen, but I decided to go with the Classic Toripaitan, which uses a chicken stock and contains chashu and scallion,” she wrote.
‘The broth had an amazing depth and richness that I didn’t expect. The noodles had the perfect chewy consistency that I love. The broth got better with every bite and I didn’t get the heavy, sick feeling I sometimes get after a tonkotsu.’
Although diners say it’s definitely “worth the hype,” they likely won’t rush back due to the long wait before they can set foot in the restaurant.
