Gogyo Fitzroy | Fitzroy | A Chronicle of Gastronomy

20 Jan Gogyo Fitzroy, Fitzroy

Posted at 17:43h in Fitzroy, Food, GOGYO Fitzroy, Japanese, Restaurants by A Chronicle of Gastronomy 0 Comments

Gogyo has been on my list of places to try in Sydney for a few years now. I’ve never had the opportunity to go, since I don’t go to Sydney often, but now I’ve satisfied my curiosity – Gogyo is now in Fitzroy. Gogyo sets out to have more of a neighbourhood feel and focus than other ramen chains. You won’t feel rushed out the door; it’s slower paced and each bowl of ramen is individually prepared to order.

Gogyo Fitzroy - Yuzuki - Yuzu sake, gin, yuzu juice ($16), Hakata no Mori ($19), Nanbu Bijin Daiginjo ($22) — Yuzuki - Yuzu sake, gin, yuzu juice ($16), Hakata no Mori ($19), Nanbu Bijin Daiginjo ($22)

Gogyo Fitzroy - Kingfish Carpaccio - Kingfish, fennel pickle, finger lime, sansho pepper sauce ($22) — Kingfish Carpaccio - Kingfish, fennel pickle, finger lime, sansho pepper sauce ($22)

Gogyo Fitzroy - Wagyu steak chimichurri - Wagyu eye fillet MBS 7+, shiso chimichurri, baked gem lettuce ($34) — Wagyu steak chimichurri - Wagyu eye fillet MBS 7+, shiso chimichurri, baked gem lettuce ($34)

Although known for their kogashi, or ‘burnt’ ramen, the a la carte menu at Gogyo is fully fleshed out with small, medium and large dishes. The Kingfish Carpaccio is light and fresh thanks to pickled fennel and finger lime, and the sansho pepper sauce lingers on the tongue, similar to sichuan pepper. Also delicious are the Wagyu Tataki 7+, and the tender Wagyu Steak Chimichurri which are thoughtfully paired with complementary flavours and textures.

Gogyo Fitzroy - Tonkotsu Modern - Silky pork broth, half umami egg, bamboo shoots, pork belly chashu, spicy miso paste, fragrant garlic oil, #16F medium-thin noodles (low hydrolysis) ($18) — Tonkotsu Modern - Silky pork broth, half umami egg, bamboo shoots, pork belly chashu, spicy miso paste, fragrant garlic oil, #16F medium-thin noodles (low hydrolysis) ($18)

Gogyo Fitzroy - Kogashi Shoyu - Charred shoyu base, chicken broth, half umami egg, pork belly chashu, #16F medium-thin noodles (low hydrolysis) ($18) — Kogashi Shoyu - Charred shoyu base, chicken broth, half umami egg, pork belly chashu, #16F medium-thin noodles (low hydrolysis) ($18)

Gogyo Fitzroy - Kogashi Miso - Charred miso base, chicken broth, half umami egg, pork belly chashu, #16F medium-thin noodles (low hydrolysis) ($18) — Kogashi Miso - Charred miso base, chicken broth, half umami egg, pork belly chashu, #16F medium-thin noodles (low hydrolysis) ($18)

Unlike its sister chain Ippudo where you choose whatever noodle type suits your fancy, here at Gogyo they decide what noodles best suit the dish. All the ramen we try are are very satisfying, but our favourite is the kogashi shoyu. Both kogashi ramen varieties have a rich, smokey flavour, melt-in-the-mouth chashu, and noodles with a good bite. Don’t worry about your clothes getting soup splatter all over them either. You’ll get bibs to shield your clothes as you slurp up those noodles.

Gogyo Fitzroy - House made yuzu sorbet, red bean ice cream ($5 ea) — House made yuzu sorbet, red bean ice cream ($5 ea)

Both the elastic-textured yuzu sorbet and red bean ice cream are made in house, and they’re the perfect way refresh the palate after a hearty bowl of ramen.

We were thoroughly impressed with our visit to Gogyo and I’d happily return, especially for another bowl of that Kogashi Shoyu Ramen.

Disclaimer: I was invited to Gogyo Fitzroy as a guest, however, opinions expressed here are purely my own, and are based on my experience at the time

GOGYO Fitzroy
413 Brunswick St
Fitzroy VIC 3065
(03) 9417 7474
http://ippudo.com.au/gogyo/

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20 Jan Gogyo Fitzroy, Fitzroy

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