Four bowls.
Twelve seats.
Pork bones on a rolling boil overnight, noodles cut in house, and a counter you eat at rather than linger over.
The list
All prices on this sample site are placeholders and are not a real offer.
Tonkotsu
Pork bone broth, chashu, ajitama, wood ear, thin straight noodle.
₱000Shoyu
Clear chicken and dashi base, wavy noodle, menma, spring onion.
₱000Miso corn butter
Thick miso tare, sweetcorn, butter, thick curly noodle.
₱000Vegetable shio
Mushroom and kombu broth, seasonal greens, no animal products.
₱000Extra noodles
Kaedama, half portion, straight into the bowl you already have.
₱000Gyoza, six
Pan fried, thin skin, crisp lattice.
₱000Twelve seats, one counter, four bowls
Noodles cut here. Three thicknesses, made daily, matched to the broth they belong in.
Broth never rests. One pot goes on as the other comes off, so it is always at its peak.
See today's hours →Three steps, no mystery
Bones at midnight
Rolling boil, skimmed hourly, never stops.
Tare in the morning
The seasoning base is built fresh for the day's service.
Assembled in ninety seconds
Tare, broth, noodle, toppings, out.
What people say
These quotations are invented for this sample and are not real customer feedback.
“The broth is thick enough to coat a spoon. Nothing else nearby is close.”Sample customer review
“In and out in twenty five minutes and I thought about it all week.”Sample customer review
“Ordered the vegan bowl expecting a compromise and did not get one.”Sample customer review
Before you ask
No. It is a queue, and it moves faster than it looks.
The shio bowl is fully plant based, cooked in its own pot.
Twenty minutes at peak. The board outside is honest about it.
Broth and noodles go in separate containers, and you assemble at home.
Join the queue
We open at noon and close when the pot does. The board outside has the wait.
See today's hours →Send a message
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