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In contrast to the pork-based Tokyo-style ramen served at sister restaurant Kintaro Ramen, chef-owner Daiji Matsubara takes a lighter, more health-conscious approach here. The décor is clean and spare to match, with sheaves of dried grass lining the communal table. Flavour choices for the chicken-based broth are threefold: miso, shio with all-natural imported salt, and shoyu with unpasteurized raw soy sauce. The smoky flavour and dark grey colour of the charcoal miso ramen are derived from its namesake ingredient, a traditional Japanese digestive supplement and toxin cleanser.

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