Our take on the Tokyo classic. A clear, deeply flavored soy-based broth simmered for 12 hours with chicken, kombu, and bonito. Topped with tender chicken chashu, a perfectly jammy ajitama egg, nori, bamboo shoots, and fresh scallion. Clean, balanced, and soul-warming.
The one that started it all. A milky, collagen-rich pork bone broth simmered for a full 48 hours until it coats the spoon. Thick-cut pork belly chashu, a soft-boiled egg, nori, and a drizzle of black garlic mayu oil. Unapologetically heavy.
Not a compromise — a different lane entirely. Brothless ramen tossed in a rich sesame-soy tare with shiitake mushrooms, sweet corn, sliced avocado, house chili crisp, and pickled ginger. Mix it all together at the counter. Messy, loud, perfect.
Every bowl is available as an insulated takeout kit. Broth comes in a double-walled thermal cup, separate from noodles and toppings. Pour. Wait 60 seconds. Eat. Ramen the way it should be — even at home.