Muso spreads its noodles north with a new Chirn Park ramen bar
It’s been more than six years since Gold Coast ramen guru Akira Tagaki first set up shop in Mermaid Beach with his flagship venue Muso Ramen & Gyoza. When The Kitchens at Robina Town Centre opened in late 2016, it became home to Muso’s
second dispensary. Buoyed by the coast’s ever-growing penchant for slurp-worthy noods (and more specifically, Muso’s renowned handmade variety), Akira has recently taken the leap north to Chirn Park, taking over the former space of Italian eatery Zero81 to open his third ramen bar.
While the three venues share the same name, each Muso location offers a different experience for ramen lovers. The OG spot in Mermaid, where you can watch the noodles made by hand, often sees its 50-odd seats filled by early evening, while over at Muso Robina it’s more of a eat-and-go bar-seating situation. The newly opened Chirn Park incarnation, named Muso North Coast, serves both lunch and dinner, and its menu is dotted with a bunch of new dishes exclusive to the Brooke Avenue location. The bar offering has also been elevated to enhance Muso’s identity as a spot to snack, sip and slurp well into the night. There’s Japanese and local beers pouring off tap alongside a raft of sake and umeshu variations, whiskies and Japanese-inspired cocktails.
Ramen is obviously king here and all of Muso’s favourites are on offer, including The Black Miso (pork broth) topped with Kurobuta pork belly, the Tokyo Truffle (chicken, kobu and shiitake broth) and The Buddha – a vibrant bowl of gluten-free noodles in a vegetable broth with roasted seasonal toppings like pumpkin, carrot and tomato. There’s also rice donburi bowls topped with the likes of diced char-siu pork, marinated spicy salmon and truffled egg, as well as new (and more-refined) dishes like kombu-cured salmon carpaccio, tempura chilli prawns and wagyu rump steak with a wasabi-pea puree. The lunch menu sees the introduction of katsu sandos to Muso’s offering, with the option of either pork or eggplant katsu served between slices of soft white bread with slaw and sauce, sided with a handful of furikake-dusted chips. There’s also karaage sandos, served simply with lettuce and tartare sauce, as well as chilli-prawn sandos, buckwheat soba-noodle salads with sous-vide chicken, pork gyoza and loaded takoyaki (octopus balls).
Keen to check out the new Muso North Coast? Head to our Stumble Guide for opening hours, location and contact details.
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