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 EVERYTHING in house, noodles, broth, tare, toppings, & oils. 

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

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" -SANO SAN