EighteenHours.One Bowl.
Counter-seat kitchen in a narrow storefront. Pork bones simmered from midnight. The nori arrives still warm enough to curl. Sit down before you've decided what to order.
18hours
broth time
2locations
city counters
6styles
of ramen
Every card,
a framed moment.
Scroll through the craft. Each bowl tells the story of what went into it before you decide what to order.
Chashu rendered 4h low & slow
Classic Tonkotsu
豚骨ラーメン
The bowl that started it all. Eighteen hours in every sip.
18-hour pork bone broth
Rich pork bone broth, thin straight noodles, chashu pork belly, ajitama egg, nori, menma, green onion. Tare: shio.
63°C / 6 min / 24h marinade
Ajitama Close-Up
味玉
Six minutes. Soy-marinated. Yolk still molten at center.
Molten center, guaranteed
The egg is not a garnish. Soft-boiled to 63°C, marinated 24 hours in a blend of soy, mirin, and sake. Sliced tableside.
House tare, 3-day ferment
Karaage Shoyu
醤油ラーメン
A cleaner broth. Soy tare cuts through the richness.
Shoyu tare, wavy noodles
Lighter pork bone base with our house shoyu tare, wavy noodles, karaage chicken, bamboo shoots, sesame oil finish.
Fukuoka tradition, $2
Kaedama
替え玉
Extra noodles. No new broth. Just the pure hit.
Hakata-style thin noodles
A Hakata tradition. When your bowl runs low, call kaedama. Fresh noodle portion dropped into remaining broth. ¥200 in Fukuoka. $2 here.
Shio Tori
塩鶏白湯
Salt-forward. Delicate. The broth you taste on the way home.
Yuzu zest, chicken paitan
Chicken paitan base, shio tare, yuzu zest, thin noodles, poached chicken breast, crispy shallots, white sesame.
Toss 20 times before eating
Mazemen
混ぜ麺
Brothless. Sauced. Crack an egg and toss before eating.
Brothless — toss before eating
No broth. Thick wavy noodles, tare-glazed pork mince, raw egg yolk, scallions, togarashi. Instructions: toss 20 times.
Regional Styles Available
We rotate regional guest styles weekly. This week: Sapporo Miso from Hokkaido and Kitakata's flat noodle shoyu. Ask at the counter or check the board above the pass.
What happens between midnight and service.
The broth starts before the city wakes up. By the time you sit down, it has been simmering for eighteen hours. This is what that looks like.
0:00
Femur bones, trotters, and neck bones submerged in cold water. The extraction begins slowly.
0:30
Boil hard for 15 minutes. Drain, rinse each bone by hand. Removes blood and impurities.
1:00
Fresh water, high heat. The collagen begins to break down. The broth turns from clear to milky.
4:00
Fat and water emulsify under sustained heat. The signature creamy tonkotsu color emerges.
10:00
Aromatic vegetables added. Ginger, green onion, garlic. The layers begin to compound.
16:00
Volume reduces by 30%. Flavor intensifies. The gelatin content reaches its peak.
18:00
Strained, seasoned, held at exact temperature. Each bowl ladled to order. Nothing left over.
"You can't rush collagen. You can't fake depth. The broth knows."
— Head Cook, Tonkotsu
Pick your bowl. Pick your time.
Two counters, same broth. Choose your location and time-slot below. We hold your bowl for 15 minutes.
Original Counter
214 Kanda Street · Near Campus
Tue–Sun, 11:30 AM – 11 PM
12 counter seats
Downtown Counter
87 Meridian Avenue · Financial District
Mon–Sat, 11 AM – 10 PM
8 counter seats + 4 standing
— Select a bowl to order —
Classic Tonkotsu
豚骨ラーメン
$16
Order →
Karaage Shoyu
醤油ラーメン
$17
Order →
Shio Tori
塩鶏白湯
$15
Order →
Mazemen
混ぜ麺
$14
Order →
Buy the Broth. Finish it yourself.
Vacuum-sealed, frozen, and shipped cold within two days. Add your own noodles. The broth does the rest.
Tonkotsu Broth — 2 Serve
2 servings · Ships cold
Two portions of our 18-hour broth, vacuum-sealed and frozen. Arrives within 2 days. Add your own noodles.
Tonkotsu Broth — 4 Serve
4 servings · Ships cold
Feed the whole table. Same broth, larger batch. Includes a small tare packet and a card on how to finish the bowl.
Tare Trio Kit
Shio · Shoyu · Miso
Three 100ml bottles of our house tares. The seasoning that makes each bowl different. Works with any broth.
Ships Monday–Thursday to arrive fresh. Orders placed before 2 PM ship same day. Arrives frozen in insulated packaging. Free shipping on orders over $45.
"Drove 45 minutes. Would do it again tomorrow. The egg alone is worth it."
Maya T.
Ramen Pilgrim
"After a 12-hour shift, this is the only thing that resets me. Shio tori, always."
David C., RN
Night Shift Regular
"I've had tonkotsu in Fukuoka. This holds up. Kaedama, obviously."
Priya S.
Food Journalist
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