Osaka — Est. 2019
Broth Worth
the Wait
72-hour pork bone broth. Hand-pulled noodles.
Open until the broth runs out.
The Broth
Is the Dish
We start on Tuesday for Thursday service. Pork femur and knuckle bones go into cold water before sunrise, blanched, rinsed clean, then returned to a hard rolling boil for 72 uninterrupted hours.
The collagen dissolves into the liquid until it coats a spoon. The fat emulsifies into the broth until it turns the colour of warm milk. Nothing is added to make it white. That colour is earned.
Hours simmered
Bone cuts blended
Every bowl is a vessel for something that took longer to make than most people sleep. Taste the time.
Alkaline
Spring
High-protein bread flour, kansui water, and a rest of eight hours. The alkaline mineral water turns the dough pale gold and gives the noodle its characteristic snap — that slight resistance before it gives, the thing chefs call koshi.
We pull to order. The noodle that hits your broth has never been boiled before. It still has memory of the dough.
Firmness options at order
Every Element
Earns Its Place
Ajitama
Marinated 48 hrs in tare, soy & mirin
Chashu
Pork belly braised 6 hrs, torched to order
Black Garlic Oil
Mayu — charred garlic pressed into sesame
Charred Scallion
Wok-blistered at high heat, finished with sea salt
Nori
Single sheet, Ariake harvest