Given the institution Taro’s Ramen has become, it’s hard to believe namesake owner Taro Akimoto isn’t a trained chef.

In 2010 Akimoto stepped out of his job in international trading and stepped into something he thought Brisbane lacked: Japanese noodle soup. Since then he’s opened three locations for Taro’s Ramen: two in the CBD and one in Ascot.

The Taro’s technique for making exactingly built broths (Akimoto’s pork broth is made with Bangalow Sweet Pork) means not adding any MSG or preservatives. Everything is made from scratch.

In South Brisbane Akimoto is pitching the same menu as the Ascot location. That means the ramen you know and love – tonkotsu, shoyu, shio and miso, all served with that classic, soft-to-the-chopstick ramen egg – and side dishes such as curries, crispy chicken karaage and house-made gyoza. There are monthly specials, weekday lunch deals and desserts.

The space on the ground floor at the 154 Melbourne office building is the biggest Taro’s. An 80-seater with several booths for private dining, like Ascot it has iPads at the table to save you lining up to order.

Sake, shōchū and Japanese beers are all available, but looking ahead, Akimoto’s plan is to create a Japanese beer and sake bar.

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Updated: February 6th, 2019

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