Pork broth cooked for 15 hours with shiitake mushroom tare, topped with overnight marinated pork chashu, wood ear mushrooms, ajitsuke egg, and chopped scallions.
Pork broth cooked for 15 hours, with spicy bean paste tare, topped with minced pork seasoned in spices and chillies, ajitsuke egg, steamed pakchoy, scallions, and topped with roasted sesame seeds.
Pork broth cooked for 15 hours with soy mirin tare, overnight marinated pork chashu, 62-degree egg, steamed pakchoy, marinated bamboo shoots, scallions, and aromatics. (Can have a vegetarian broth and topping.)
Kombu-shiitake broth with a sweet shisu miso paste, topped with overnight marinated pork chashu, fresh corn kernels, ajitsuke egg, scallions, and torched butter. (Can have a vegetarian broth and toppings.)
In 2013, we were newly-minted parents readying to jet off to Japan. Aside from the sightseeing, what we really went there for was the food. We experienced pretty much everything, until I stumbled upon an unpretentious ramen shop on the corner of Ikebukuro. The ramen was rich, hearty and sumptuous and I couldn't take my mind off of it when we returned.
After that, whenever we traveled, we would always try the local ramen. I started to make ramen at home too, trying to replicate what that unassuming ramen shop served us. At home, I would make the broth for hours, knead the noodles by hand and cook the chashu until it's succulent. It is a grueling and time-consuming way to make a meal and I wouldn't have it any other way as my family have always looked forward to it.
Our aim is to serve you ramen with the best and freshest of ingredients. Quality doesn't mean only the best ingredients. It also means the amount of effort you allot to it. Ramen is a simple but delicious meal, and it is with immense pride that we get to serve it to you.
Below are our regular opening hours: