A warm refuge in the heart of the city. Rich broths, slow-simmered stocks, and bowls built to chase the chill away.
Rich, creamy pork bone broth simmered 18 hours. Topped with chashu pork belly, soft-boiled egg, bamboo shoots, green onion, and nori.
Clear soy-seasoned chicken broth with a delicate depth. Served with chicken chashu, menma, narutomaki, green onion, and sesame oil.
Savory white and red miso blended broth with sweet corn, butter, chashu pork, bean sprouts, soft-boiled egg, and green onion.
Our miso broth kicked up with house chili paste and togarashi oil. Topped with ground pork, corn, soft-boiled egg, bean sprouts, and crispy garlic.
Light and clean salt-based broth with a yuzu finish. Topped with chicken chashu, wood ear mushrooms, green onion, and a drizzle of sesame oil.
Kombu and shiitake dashi broth, tofu, king oyster mushrooms, roasted sweet potato, bok choy, corn, and scallions. Vegan.
Pan-fried pork and cabbage dumplings. Crispy on the bottom, tender inside. Served with ponzu dipping sauce.
Steamed and lightly salted. Simple, snackable.
Japanese fried chicken marinated in soy, ginger, and sake. Served with kewpie mayo and lemon.
Octopus-filled batter balls topped with bonito flakes, okonomiyaki sauce, and Japanese mayo.
Steamed short-grain white rice.
We recommend arriving before 8:00 PM on weekends to avoid the evening rush. Last call is 30 minutes before close.