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“This is properly crafted, precisely executed ramen.”
Our soups are made in-house, over several days, giving us the time to carefully build layers of flavour, depth and richness. From rich soups to lighter, more delicate broths, each is continuously developed, tasted, and refined by us.
Our menu changes with the seasons, so there’s always something new to try; we aim to use local, high-quality produce that has been responsibly sourced in all our dishes.
our sample menus
Get to know Your BOWL
Each of our finished soups is generally built from two main components: the stock and the tare.
The tare is the concentrated seasoning that gives the bowl its defining character. The stock provides the base flavour and creates the main body of the bowl. Together, they form our soups.
PAITAN
a rich emulsified soup of pork and chicken cooked in-house over 24 hours until the collagen, fat, and bone marrow develop a silky, unctuous broth with bags of mouth-feel.
This soup is most commonly used in: Tonkotsu
CHINTAN
a clear, golden chintan stock using roasted chicken, kombu and shiitake, slowly simmered for 10 hours and then blended with a dried seafood dashi to create a layered double-soup with depth
This soup is most commonly used in: Shoyu, Shio
VEGETABLE DASHI
a clean umami-rich blend of dried shiitake, kombu, and Japanese aromatics form a nuanced and complex base for our vegan and vegetarian bowls
This soup is most commonly used in: Vegetarian, Vegan bowls