Ramen, twelve stools
Eighteen hours in a bowl.
Pork broth on overnight, noodles made every morning, eggs marinated for two days. Buy a ticket at the door and take the next stool.
How it works
Press a button. Hand over the ticket.
The machine by the door takes cards and cash. Give your ticket to the counter, sit wherever there is a stool, and the bowl comes to you.
TICKETSCards · cash
Tonkotsu
pork, 18-hour broth$13
Shoyu
chicken and soy$12
Miso
red miso, butter, corn$12.50
Tantan
sesame, chilli, pork$13.50
Vegan shio
kombu and shiitake$12
Gyoza, six
crisp bottoms$6
Extra egg
two days in soy$1.50
Beer
cold, Japanese$5
Ticket out here
The broth
Eighteen hours, give or take a stir.
06:00Bones inPork trotters and chicken backs, blanched, then into cold water.
10:00The rolling boilHard, so the collagen breaks and the broth turns white.
16:00Kombu and aromaticsLeeks, ginger, garlic, and the kombu for the last two hours.
00:00Strained and seasonedTare added to the bowl, never to the pot.
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.