Broth from chicken, pork, and water
The kitchen keeps the foundation simple, then refines extraction, heat, and timing to tuck harsh edges away. Japanese dashi lifts the aroma so the bowl stays nuanced rather than blunt.
Noodles matched to each menu
Ramen and tsukemen ask for different chew, width, and contact with soup. The shop switches suppliers and boil times so noodles arrive at the right moment.
Background
After training at Menya Taku in Kitahorie, the owner opened independently on March 3, 2016 near Honmachi. The counter is small but the service style stays bright and organized.