The heavyweight. Pork bones at a rolling boil until the broth turns milky and coats every strand. Chashu, wood-ear mushrooms, scallions, marinated egg. Built for cold nights when the rain will not quit.
Shoyu $14.00 · sample
The classic. Clear chicken-and-dashi broth seasoned with soy — light on its feet, deep in flavor. Menma, nori, narutomaki, soft egg. The bowl that started a thousand cravings.
Miso $14.50 · sample
The comforter. Toasty miso whisked into a chicken-pork blend, sweet corn, a melting knob of butter, wavy noodles. Savory, a little sweet, dangerously easy to finish.
Shio $13.50 · sample
The minimalist. Salt-seasoned clear broth where every ingredient has nowhere to hide. Light, clean, quietly confident — order this to taste the craft itself.
Tantanmen $15.00 · sample
The firestarter. Sesame-rich broth, spiced minced pork, bok choy, chili-oil slick. Creamy heat that builds with every bite. Keep your water close.
How we cook
Broth simmers for hours — violent rolling boil for tonkotsu, bare simmer for the clear ones. Noodles cook in their own water, never in the broth, and land in the bowl within ninety seconds of leaving the pot. Toppings go on last, arranged so your chopsticks find them in order. Slurp loud; it cools the noodle and aerates the broth, which is the whole point.
My Lil' Cube — a compact ramen counter in Seattle. Walk-ins only · (555) 010-2030 Concept demo — fictional business · SAMPLE PRICING
