What's in Ramen? 

Every bowl of ramen is made up of five components: broth, noodles, tare, aroma oil, and toppings. Here's a little glimpse of what goes into our bowl.

SAUCE (タレ)

 

Tare is the seasoning element in a bowl of ramen, and responsible for the salt, much of the umami, and acidity associated with ramen. Changing the tare enables our kitchen to produce multiple flavors with the same soup base. Rather than keeping three separate pots of broth simmering, we maintain one broth and add one of three tares to each bowl. In other words, tare modularizes ramen. Our miso tare, for example, is made from many different ingredients and add a precisely measured portion of the tare which ensures each bowl is served with the perfect salinity.

NOODLES (麺)

 

​Our ramen is served with thick egg noodles to complement the complexity of the broth.

​For Gonzo Green (vegan ramen), we offer noodles made with spinach and wheat. The noodle maintains a similar texture and flavor to the egg noodle, a perfect alternative that can be enjoyed by vegetarians/vegans.

AROMATIC OIL (油)

 

We create our garlic oil by combining various fat components in a wok and cooking garlic and ginger. This oil brings an aromatic balance to the broth flavor, balancing richness and salinity. 

TOPPINGS (具)

 

Our chashu (pork belly) topping is slow-braised for up to 2 hours in soy sauce, sake, mirin, and sugar until it's exceptionally tender. Our eggs are cooked for precisely 7 minutes and 35 seconds and then marinated overnight, most bowls include beansprouts, kikurage mushrooms, green onions and can vary with additional toppings corn, spinach, etc.

IMG_3191 copy.HEIC

SOUP (スープ)

 

Our tonkotsu broth is made from pork and chicken bone blended with dashi made of kombu seaweed and shiitake mushrooms to bolster the natural umami. The stock is boiled for 8 hours to emulsify fat into the soup, giving the creamy texture, opaque color, and velvety mouthfeel. We finish the broth with charred aromatics which adds complexity to the broth.