Okinawa Teriyaki
ramen · teriyaki — seattle
We are a small counter shop in Seattle with two specialties: tonkotsu ramen built on a long-simmered pork broth, and teriyaki grilled over real charcoal. Nothing fancy, everything deliberate.
The menu is short because we would rather do six bowls well than twenty bowls adequately. Okinawan plates round it out — soki soba, goya champuru, the home cooking we grew up missing.
Walk in, order at the counter, eat while it steams. That is the whole concept, and we think it is enough.
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Broth first.— the kitchen, okinawa teriyaki
Everything else follows.
In and out in thirty minutes, fed properly. Any donburi or ramen with miso soup and a side, weekdays at lunch.
$14.00 SAMPLE
sample pricing — counter menu rules
The full menu, no rush. Add the extras — egg, chashu, extra noodles — and stay for the steam.
$15–18 SAMPLE
sample pricing — counter menu rules
note 01
A rolling boil emulsifies the pork fat and collagen into the liquid — that is what turns it opaque and gives it body. A gentle simmer makes a clear broth; we want the opposite. It takes most of the morning, every morning.
note 02
Our teriyaki starts as soy, mirin and sugar, reduced until it coats a spoon. Then it meets the charcoal grill, where it reduces a second time on the chicken itself. Two reductions, one shine.
note 03
Noodles keep cooking in hot broth, so we time them to land in the bowl with a minute of spring left. By the time the bowl reaches you, they are exactly right. Eat fast — ramen waits for no one.
note 04
Binchotan burns hot and clean, and it leaves a whisper of smoke on everything it touches. You can taste the difference in the teriyaki edges — a little char, a little perfume, no shortcuts.
note 05
In Okinawa, soki soba is everyday food — spare ribs, flat noodles, light broth. We make it the way home tastes: ribs braised until they surrender, ginger pickled sharp on the side.
the menu · 01
Tonkotsu ($16.50) — milky pork broth, chashu, marinated egg, nori, bamboo shoots. Shoyu ($15.00) — clear chicken-dashi broth, lighter and lunch-built. Spicy miso ($16.00) — tonkotsu base, red miso, chili sesame oil, ground pork. Add egg, extra chashu, or extra noodles to any bowl.
from $15.00 SAMPLE
the menu · 02
Chicken teriyaki don ($13.50) — the original: charcoal-grilled thigh, house glaze, hot rice, pickled cucumber. Salmon teriyaki plate ($16.50) — with rice, miso soup, seaweed salad. Tofu teriyaki don ($12.50) — crisped tofu, full pickle set.
from $12.50 SAMPLE
the menu · 03
Soki soba ($15.50) — braised spare ribs, flat wheat noodles, light bonito broth. Goya champuru ($12.00) — bitter melon, tofu, egg, pork. Gyoza, 6 pc ($6.50) — pan-fried with lacy crisp bottoms. Miso soup, seaweed salad, extra noodles on the side.
from $6.50 SAMPLE
Call ahead and your bowl will be steaming when you walk in. Counter service, lunch through late, every day in Seattle.