We started out of a house on the east side making five courses for 10 people, it turned into restaurant take overs with 300 people waiting in line in 25 degree weather, now we're posted up at
We make EVERYTHING in house, fresh noodles, tare, broths, toppings, oils. We love the south cause we live in the south, so you'll see us using that southern magic in our bowls.
We have too much fun, this is barely work.
we believe in こだわり kodawari, the Japanese word for commitment, and the obsessive pursuit of our craft. We take the food a lot more seriously than we take ourselves. Fast food can be great food, so don't sit and chat and take photos while only kind of eating ramen. Slurp it hot, slurp it fast.
* "the ramen shop that doesn't make it's own noodles is just a soup shop" -Chef Sano Minoru
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