Japanese ramen broth is, by origin, pork-based — built across three great styles: Miso, Shoyu and Tonkotsu. We devote ourselves to the most prestigious of them.
To define the taste of Kumamoto Kyushu-style ramen, you would need to understand all types of ramen to draw comparisons. For the well-traveled, the distinct character is unmistakable.
For those less familiar: our broth is simmered for two days, drawing a great deal of flavor from the pork bones. Whether that pork flavor reads as strong or subtle depends entirely on your preference — and we are always happy to recommend a bowl to suit your taste.
The chefs' intention is for you to experience the passion and quality of ingredients put into each bowl. Thank you for joining us.
Taste the broth.
Taste the noodles.
Experience and enjoy the flavors and texture of the ramen.
Flavor the broth & noodles using the spices on your table — a Kumamoto specialty.
The flavor of your broth will evolve and change throughout your meal.