Our Story
18 Hours in a Pot
That's how long our tonkotsu broth simmers. While most of New Brunswick is sleeping, our kitchen is working — bones bubbling, fat rendering, flavor building layer by layer. By the time you sit down for lunch, that broth has been in the making since yesterday afternoon.
We make our noodles in-house because the texture matters. Too soft and they're forgettable. Too firm and they fight the broth. Ours have a springy chew that holds up from the first bite to the last.
Why New Brunswick?
New Brunswick is a college town, a food town, and increasingly a destination for people who care about what they eat. We set up here because we wanted to bring real, no-compromise Japanese ramen to Central New Jersey — the kind of bowl you'd find in a tiny shop in Tokyo, made with the same patience and the same pride.
We're on Bayard Street, steps from Rutgers campus, in a neighborhood that's hungry for something genuine. That's what we try to be every single day.