Ramen shops are scattered all across Brisbane. So much so, it can be hard to know what to check out. Here’s a guide to Brisbane’s best ramen.
Beppin’s Instagrammable star, though, is a white tori paitan ramen, which adds chicken fat to a clear chicken broth to produce a distinctively creamy, white soup. It’s not on the main menu – look for the sign on the right-hand side of the counter.
Perhaps what gets Akimoto over the line, though, is his killer selection of sides – in particular the curried karaage, and house-made pan-fried gyoza that come replete with crispy, golden “wings”. The Suntory Premium Malts and Orion on tap go OK, too.
Ramen snobs will sometimes talk down Hakataya for lacking the big flavour and toppings of some other bowls around town, but owner Mitch Inoue says this is intentional. He wants his ramen to be something that can be eaten every day “like a sandwich”.True to his word, Hakataya’s signature nagahama ramen is a touch easier on the tummy than other tonkotsu bowls around town, the result of a broth made using locally sourced pork bones that have been cooked for 72 hours, giving it a milder flavour.
Ramen Works’ most popular order is an ajitama bowl topped with whole marinated egg, char siu, bean sprouts, wood-ear mushroom, spring onion, and custom-made Noodle Farmer noodles. But there’s a stack of other options, including a tonkotsu ramen that skips the egg, a spicy miso leek ramen, and a works bowl that adds seaweed, chicken karaage and extra char siu.
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