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Slow-cooked broth, fast-served bowls
The pork bones go into the pot at six in the morning and the broth is ready at ten — sixteen hours, no shortcuts, no powders. Noodles are cut to three different thicknesses depending on the bowl, the chashu pork is rolled and tied by hand, and the marinated egg has its own room-temperature schedule that even staff get tested on.
Counter seating for fourteen looks straight into the kitchen, and four small tables along the wall hold up to five each. We turn tables fast at lunch, and we save two seats at every service for walk-ins. Vegetarian shoyu is on the menu year-round and the kid bowl is genuine — small portion, mild broth, real toppings.
Opening Hours
Bowls and small plates
Our current menu — discover it on-site or reserve in advance.
Sixteen-hour pork-bone broth, thin straight noodles, chashu, ajitama egg, kikurage and a drift of fresh scallion.
Aka miso base with fermented chilli paste, thick wavy noodles, ground pork, beansprouts and chilli oil at the table.
Kombu-shiitake broth, light shoyu, hand-cut noodles, smoked tofu, charred corn and confit garlic.
Hand-pleated dumplings, crisped on one side, served with a chilli-vinegar dipping sauce.
Soy-and-ginger marinated chicken thigh, double-fried until shatter-crisp, with kewpie and lemon.
House yuzu sorbet from juice flown in twice a year — sharp, bright and the right way to end a bowl of ramen.
« Sixteen hours of broth for twelve minutes of joy. »
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