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Restaurant

GOGYO Fitzroy

413 Brunswick St, Fitzroy VIC 3065, Australia

Recommended by 42 people

Updated

Find GOGYO Fitzroy

413 Brunswick St, Fitzroy VIC 3065, Australia

Directions ↗
+61 3 9417 7474
HoursMonday: 12:00 – 2:30 PM, 5:30 – 9:30 PM Tuesday: 12:00 – 2:30 PM, 5:30 – 9:30 PM Wednesday: 12:00 – 2:30 PM, 5:30 – 9:30 PM Thursday: 12:00 – 2:30 PM, 5:30 – 9:30 PM Friday: 12:00 – 2:30 PM, 5:30 – 10:00 PM Saturday: 12:00 – 2:30 PM, 5:30 – 10:00 PM Sunday: 12:00 – 2:30 PM, 5:30 – 9:00 PM

*Opening hours may differ during holidays.

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About GOGYO Fitzroy

GOGYO Fitzroy scorches lard at fiery heat to craft its signature charred kogashi ramen in a moody Brunswick Street dining room. Diners come for the pitch-black, smoky miso broth—intense, rich, and unmistakably savoury. Up front, tall windows wash casual lunch crowds in light, while the back counter lets evening diners watch chefs tame the wok flames over bowls of noodles. Share plates keep pace: crackling baby octopus karaage, miso-glazed nasu dengaku, and a hojicha burnt cheesecake alongside glasses of red wine.

  • Signature Kogashi Broth: Miso or shoyu broth finished with high-heat charred lard for an intense, smoky depth.
  • Dual-Atmosphere Dining: Choose between bright front window tables or intimate counter seats facing the open kitchen.
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What's On at GOGYO Fitzroy

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Diners Choose GOGYO Fitzroy

Why diners choose GOGYO Fitzroy for smoky charred ramen, izakaya plates, and tailored dining spaces.

  • Signature Kogashi Charred Broth

    GOGYO crafts a signature charred broth by scorching lard at intense heat before blending in miso and stock, resulting in a dark, smoky depth that diners find deeply satisfying.

    This charred-style ramen is crafted by heating lard at a high temperature before adding miso paste and chicken stock—simply delicious.

    Jepz Lim

  • Open Kitchen Counter Experience

    Guests can watch chefs prepare meals over flames from counter seats facing the open kitchen, adding a culinary spectacle to the dining experience.

    counter seats facing the open kitchen; you can watch the chefs cook.

    Am I XNhi?

  • Dual-Atmosphere Dining Zones

    The venue offers two distinct ambiances: a bright, sunlit glass window room at the front and a darker, moodier main dining room inside.

    You can choose to sit in the main dining room, which has a darker, moodier vibe, or out the front of the shop where there’s much more natural light

    Andrew L

  • Atmosphere for Dates and Gatherings

    A polished interior with warm lighting sets the tone for casual evenings, romantic dates, or relaxed meals out on Brunswick Street.

    The ambience is spot on for date nights or a chill, smart casual dinner with friends.

    Gary Palar

  • Comfortable Group and Share-Plate Dining

    Spacious booth seating accommodates multi-course dinners featuring Japanese sharing plates, izakaya bites, and curated wines or cocktails.

    Nice big booth tables to fit all the dishes and they often have great wines in their list.

    Dao Huynh

  • Thoughtful Table Service and Pairings

    Attentive team members guide diners through nuanced flavour profiles, assist with wine pairings, and provide responsive care.

    David was so helpful in guiding us through the dishes and flavours, and made us amazing cocktails.

    Matthew Kemp

Signature bowls defined by intense broths and open-kitchen craft

  • Kogashi Miso Ramen

    The Kogashi Miso ramen was described as intense. Intense? It’s addictive, haha. The taste of the charred miso is addictive. Every slurp of the soup just makes me crave more and more.

    Justin Dee

  • Veggie Ramen

    The ramen broth was super creamy and delicious - the perfect dish for a cold night.

    Tiffany

  • Tonkotsu Modern Ramen

    I had the Tonkotsu Modern Ramen, and it was phenomenal — a rich, silky broth with deep umami, beautifully balanced with just the right amount of fat.

    Andy Le

  • Duck Tsukemen

    I tried the special duck tsukemen and it was very good. The broth looked more watery compared to a typical tsukemen broth, but it didn’t lack flavour and clung well to the noodles. The duck was perfectly cooked, tender and juicy.

    Andrew L

Other favorites

Izakaya-style share plates and sweet finishes

  • Hojicha burnt cheesecake

    We also finished with their signature hojicha burnt cheesecake paired with red bean ice cream which was the perfect end to the meal.

    Fiona Bernard

  • Spicy garlic edamame

    We ordered the spicy garlic edamame, fried mushroom, original veggie gyoza and veggie ramen. All dishes were packed full of flavour.

    Tiffany

  • Nasu dengaku

    Nasu dengaku: a different version compared to other places - really delicious fried eggplant instead of grilled, and the sauce was so good!

    Hanmo Li

  • Baby octopus karaage

    Also loved the the baby octopus karaage and the spicy garlic edamame, both were full of flavour.

    Fiona Bernard

Beyond the menu

Attentive hospitality and hands-on touches that elevate your dining experience

  • Proactive Flavor & Broth Guidance

    Before serving their signature kogashi ramen, staff proactively explain the intense char technique, advising diners in advance about the broth's heavy, oily profile to ensure it aligns with individual palates.

  • Direct Chef Interaction at the Counter

    Guests seated along the kitchen counter can watch the chefs cook and scorch dishes directly in front of them, paired with approachable engagement from the culinary team.

  • Thoughtful Schedule Recovery & Gestures

    When dining with a tight schedule, staff coordinate closely with the kitchen, offer complimentary gestures, and adjust the bill proactively without being asked.

  • Curated Beverage & Wine Pairing Assistance

    The team assists diners with tailored beverage pairings across craft cocktails and curated wines specifically matched to multi-course izakaya starters and rich ramen courses.

Before you head over

Practical tips for ordering, seating, and planning your visit to GOGYO Fitzroy.

  • Book Ahead for Peak Hours

    With peak dinner rushes and quick lunchtime crowds filling the dining room, reserve a table ahead to skip waiting.

  • Expect a Bold, Smoky Charred Broth

    Staff routinely warn first-timers that the signature charred kogashi broth is distinctively thick, smoky, and oily from high-heat lard scorch.

  • Pick Your Preferred Seating Zone

    Select between the brighter front room with natural window light and the moody interior counter where you can watch chefs cook over the open kitchen.

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