A ramen and bar in Coorparoo built on fish-based broths, rare for Brisbane, where pork and chicken dominate. Chef-owner Koji Numata grew up in northern Japan's fishing towns, ran ramen, then spent two decades as an architect before reviving the craft with the cult Byron-hinterland pop-up Gentlemen Noodle. Pompoko is its permanent home, a two-level room he designed himself. The signature broth draws dried fish, kombu and shiitake over 36 hours, behind shoyu, miso and yuzu shio bowls.
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