"A RAMEN SHOP THAT DOESN'T MAKE IT'S OWN NOODLES IS JUST A SOUP SHOP"

 We started out of a house on the east side making five courses for 10 people, and it turned into restaurant take-overs of 300 people waiting in line in 25 degree weather. We spent the pandemic shutdown of 2020 running takeout ramen to parked cars in an alley downtown. 

We started a party and it turned into a restaurant. 

We make our ramen with intention and respect for ramen culture and history, while being ourselves, embracing the creativity and innovation that is ramen, and staying true to ramen's working class roots.

We make EVERYTHING in house, noodles, broth, tare, toppings, & oils. We love the south cause we live in the south, we use that southern magic in our bowls. 

We take food & hospitality a lot more seriously than we take ourselves. 

We believe in こだわり kodawari, the obsessive pursuit of our craft. & we believe that fast food can be great food.  

Slurp it hot, slurp it fast.

We believe in dreams, rock n roll, and noodle soup.

* "the ramen shop that doesn't make its own noodles is just a soup shop" -Chef Sano Minoru The Ramen Devil