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Creamy pork bone broth simmered for 18 hours, chashu torched to order.

Broth built on Hokkaido miso paste, butter-fried corn and bean sprouts.

Clear broth on a two-year-aged soy sauce base.

The lightest bowl we make: sea salt, kombu and dried scallop.

Tonkotsu with rayu chili oil and gochujang. We can dial the heat up or down.

Tonkotsu finished with mayu burnt-garlic oil — smoky, dense, deep.

Thick Hokkaido-style curry broth with root vegetables.

Shiitake-kombu broth with miso-marinated tofu.