The house
Twelve hours before you sit down
The broth starts early: bone, toasted garlic and time — a lot of time. While it reduces, the noodles are pulled in-house, water content adjusted to the day.
It's slow on purpose. That's why the tonkotsu usually runs out before closing time.
12h
of broth simmering, every day
0
dishes on the menu
0
vegan options, marked on the menu
0
sections, from ramen to dessert