The 18-Hour Broth
Tonkotsu starts before dawn. Pork bones go into the stock pot at 4am, blanched, scrubbed, then rolled at a bare simmer until the kitchen…
Category: Uncategorized
Autumn Menu Drop: Sansai and Kabocha
The September menu turns toward the mountains. Sansai — mountain vegetables — anchor the seasonal ramen this month: mountain yam, butter burr, and a…
Why Our Rice Matters
Every donburi stands on rice, so the rice gets the same attention as the broths. We use koshihikari from a Sacramento Valley grower —…
The Sake List, Reconsidered
We rebuilt the sake flight around one rule: every pour has to stand up to broth. Junmai, with its fuller rice profile, carries a…