Our flagship bowl: pork bones simmered for a full eighteen hours until the broth turns silky and white, finished with melt-in-the-mouth chashu, a marinated soft-centred egg, bamboo shoots and fresh scallion.
Best tonkotsu I've had outside Fukuoka. The broth genuinely tastes like it took all day.
The chashu falls apart. I add extra egg every time — worth it.
Rich and satisfying. A touch salty for me but the noodles are perfect.