Taro’s mission “to deliver the most delicious bowl of ramen ever to Australia” is quite ambitious, to say the least. The Brisbane eatery has focused on simplicity over superfluocity to reach their goal, and the hearty bowls of comforting ramen come against a stark palette sans white table cloths, silver service, smears, foams or elaborate plating. No distraction, just you and your ramen.

The cool, industrial-style eatery in Brisbane CBD’s coveted 480 Queen St building is the jewel in the crown for chef-owner Taro Akimoto, who has four eponymous Japanese restaurants. It’s the perfect setting for diving into a bowl of ramen, and by that we mean loudly slurping al dente, handmade noodles from a bowl of fiery, cloudy tonkotsu broth made with Bangalow sweet pork bones, or the lighter and more delicate shoyu soup, which dances with the umami notes of bonito and kombu.

Although ramen may be the star attraction, Akimoto’s chicken karaage is arguably the best in town. The succulent thigh meat – marinated in soy, garlic and ginger, can be enjoyed as a snack or as part of a katsu curry that still lives on in my dreams.

With warm, genuinely happy service, and BYO wine, plus a smart list of sakes, Taro’s is a tidy package diners will fall in love with, and a serious contender for Australia’s best ramen.

Must-eat dish: Shoyu pork ramen
Instagram: tarosramen