Hi, my name is Taro. I've been a foodie all my life and jumped into ramen full time 6 years ago. Just genuinely following my greedy instincts ever since creating ramen with all sorts of ingredients traditional and off-centre. I started the Artisan Series to cover the stuff I can't do on a commercial scale. In my shop, there is always an expectation of quick service for a million things on the menu. There is a lot of emphasis on efficiency and the need to cater for numerous palates. If I can concentrate on one single item on the menu for one night, I should be able to create a really good bowl for a reasonable cost. Plus, I want to introduce Brisbane ramen fans an example of what lies beyond the ordinary tonkotsu. Therefore, I bring to you my current passion. The thick style dipping tsukemen.
Noodles. I will use a thick noodle which I usually can not use for tsukemen. These take for ever to cook and clog up all the orders. We will cook past aldente, just cooked through, and then cold wash the noodles. The noodles firmen up and turn into a wonderful springy texture.
Pork Charsiu. I will employ an oven roasted charsiu this time, hand cut to order.
Smoke Infused Egg. My favourite smokey egg.
Soup. I will go for an all mighty blend of everything! Pork, chicken and vegetables. The dipping soup will be very dense, to the extent it may be called "muddy" and will really cling to the noodles.
Other Flavour Profiles. Aged Soy Sauce, fish powder and burnt garlic, lemon zest.
The event is family friendly and very accessible. Ticket is required only to pre-purchase your ramen, entry is free and open to anyone. We will also sell karaage and gyoza for cash purchase and our selection of beer and sake will be available for purchase.