醤油清湯
Shoyu Chintan
A clear poultry broth seasoned with soy sauce. Darker, deeper and rich in umami, with notes of garlic and shallot.
Thin house-made noodles, slow-cooked pork chashu, ajitama and wontons filled with confit duck and foie gras.
RAMEN-YA
Ourramen
The bowl begins long before it reaches your table.
Broth, tare, aromatic oil, noodles and toppings. Five elements prepared separately, designed to work together.
From the clearest Chintan to the richest, creamiest broths, each ramen has its own personality. What stays the same is the care we put into every ingredient.
SHIO · SHOYU · PAITAN · TONKOTSU
Foursignatures.
four ways to make ramen
Shoyu Chintan with chashu, ajitama and bamboo shoots
塩清湯
Shio Chintan
A clear poultry broth seasoned with salt to let the ingredients speak for themselves. Delicate, clean and full of flavour.
Thin Tokyo-style noodles, pork chashu, ajitama, bamboo shoots and wontons filled with confit duck and foie gras.
鶏白湯
Tori Paitan
The creamier side of chicken. A slowly cooked broth, emulsified for body, texture and intensity.
Paired with thicker house-made noodles, pork belly chashu, ajitama, bamboo shoots and spring onion.
豚骨
Tonkotsu
An intense, creamy pork broth that can take up to two days to develop. Mayu, a burnt garlic oil, adds even more depth.
Thin, firm Hakata-style noodles, pork belly chashu, ajitama, bamboo shoots, spring onion and pickled ginger.
made in yokocho
SO MUCH MORE THAN NOODLES.
Our noodles are made every day with Japanese flour and kansui.
Our broths start from scratch, spend hours on the stove and receive house-made tare and aromatic oils.
We work with Bísaro pork and Portuguese poultry, match the noodles to each ramen and finish every bowl in full view in our open kitchen.
