About us
Two cooks, twelve stools, one pot.
We learned ramen in a shop the size of this one, where the cooks never left the counter and the queue went round the corner.
So we kept it small on purpose. When the broth runs out, we close, and tomorrow’s is already on.
What goes in
Four things we will not shortcut.
The broth
Pork and chicken bones from one farm, eighteen hours on the stove.
The noodles
Made here each morning, thin for tonkotsu, wavy for miso.
The eggs
Six and a half minutes, then two days in soy and mirin.
The chashu
Pork belly rolled, braised, then torched to order.
No bookings
There is usually a queue. It moves.
Twelve stools, most people are done in half an hour. Tuesday to Sunday, twelve till three and half five till ten, or until the broth runs out.