Signature
豚骨
Tonkotsu Classic
Twelve-hour pork bone broth, thin-cut chashu, marinated egg, scallion.
¥1,480
The craft
Slow food.
Fast noodles.
What happens when a 12-hour broth meets a 90-second service? A bowl that tastes like patience dressed up as urgency.
12-hour broth
Pork bones simmered until collagen turns the liquid silk. We never cut it short.
Hand-pulled daily
Every noodle sheet rolled and cut by hand at 6am. The kitchen smells like flour and rain.
Aged tare
Our soy and miso bases rest for 90 days. The depth doesn't come from shortcuts.
Sourced like poetry
Single-origin soy, Hokkaido kelp, Kagoshima pork. We know every farm by name.
Steamed-to-seat
The bowl hits the counter within 90 seconds of the noodles leaving the boil.
A room with steam
The dining room is its own dish — warm light, cedar counters, and the sound of broth.