The moment noodle meets broth.
Clear broth starts in the morning and dough rests in our kitchen. When an order comes in, we cut and cook the noodles, then serve the bowl at its best temperature.
Reserve a tableLight, but never
without depth.
We begin with the texture of the noodle and the temperature of the broth.
Noodle, broth and garnish should follow one another naturally in a single bite.
We keep the flavor drawn from beef and vegetables and skim away excess fat.
The broth stays clear and comfortable through the last spoonful.
- MixFlour meets water.
Hydration is adjusted for the temperature and humidity of the day.
- RestGive the dough time.
It rests until the flour relaxes and the dough develops an even spring.
- CutMatch the noodle to the dish.
Each portion is cut, then cooked only after an order comes in.
Noodle first.
Only what it needs.
Cooked noodles are drained, slipped into hot broth or lightly dressed.
Garnishes are kept measured, and the bowl leaves the kitchen as soon as its temperature is right.
- Broth
- Brisket · shank · radish · spring onion
- Noodles
- Mixed · rested · cut in house
- Finish
- Seasonal greens · roasted laver · chili oil
Prepared separately, brought together at the right moment.
Reserve a table