Our trademark soup is boiled over 12 long hours for its smooth, rich depth, then matched with handmade noodles from quality Australian flour — thin for ramen, thick for tsukemen. Everything from scratch.
The classic — 12-hour pork broth, chashu, nori, spring onion, ajitama egg. Rich but balanced, built for drinking to the last drop.
Original tonkotsu finished with black garlic oil — deeper, roastier, the house favourite for garlic lovers.
Spicy chilli oil and paste stirred through the tonkotsu. Warming heat that still lets the pork broth speak.
Clearer, lighter shoyu-style bowl — clean umami, a change of pace from the rich tonkotsu line.
Salt-based lightness — the most delicate bowl on the menu, all about the broth's natural sweetness.
Thick handmade noodles served cold for dipping into a concentrated seafood-pork broth. Made for hot days.
Crispy fried chicken over tonkotsu broth — crunch against richness, a crowd-pleaser.
Katsu don, teriyaki salmon don and chicken karaage bento boxes — rice bowls for the full-meal crowd.
Pan-fried pork gyoza, crisp karaage, fresh salads and small dishes to share (or not).
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Walk-ins welcome; bookings recommended Fri–Sat nights. Or call (555) 010-2030.
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Serving Sydney CBD and surrounding areas. Shop 1030, World Square, 644 George Street, Sydney NSW 2000 — order at the counter, take a seat, water's on the house, and your bowl lands in minutes.
Late-night bowls: open till 21:00, seven days — the CBD's post-work, post-everything bowl.
Yes — order at the counter or by phone and take the bowl to go. Noodles travel best eaten fast.
Noticeably warming from the chilli oil and paste, but the pork broth still comes through. Ask for extra or light spice when you order.
Yes — the dining room handles groups well and bento boxes travel for office orders. Use the booking form for parties of 8 or more.
The menu marks plant-based choices; ask the crew on the day and they will point you to the right bowl.
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