A steaming bowl of tonkotsu ramen
HOUSTON · TONKOTSU RAMEN SHOP

Samurai
Noodle

SCROLL — THE BROTH STORY ↓
02 — SCROLL DEEPER
18 HOURS
ONE POT
Pork femurs and neck bones, water, nothing else. A hard rolling boil from before sunrise. Skimmed by hand, topped up by feel. When the broth turns milky and thick enough to coat the spoon, it is done. One batch a day — when it runs out, the tonkotsu bowls stop until tomorrow.
KATA
FUTSU
YAWA
NOODLE COOK — 90 SEC
FIRMNESS — YOUR CALL
TARE FIRST · BROTH · NOODLES · TOPPINGS
"Taste the first
three sips plain."
The tare goes in the bowl first, then broth, then noodles, then chashu, ajitama, nori. That order never changes. It is the difference between soup and ramen.
18H
03 — EAT

Hungry?
Good.

Lunch 11:30–2:00, dinner 5:30–10:00, every day. Walk in, order at the counter by number, pick your noodle firmness. Takeout packs noodles separately so nothing goes soggy — call ahead and it will be waiting. Prices marked sample; the wall board by the counter is the real menu.

ORDER PICKUP(555) 010-2030
04 — FULL MENU

Bowls &
small plates.

ALL PRICES MARKED SAMPLE

Tonkotsu Classic

18-hour pork broth, chashu pork belly, ajitama egg, nori, green onion, black garlic oil. Start here if it is your first visit.

$15SAMPLE

Spicy Miso Tonkotsu

Red miso tare and chili oil worked into the long broth. Ground pork, sweet corn, melting butter. Noticeable heat, not a dare.

$16SAMPLE

Shoyu Ramen

Clear pork-and-chicken broth, shoyu tare, bamboo shoots, narutomaki, chashu. Lighter, clean-finishing, old-school Tokyo style.

$14SAMPLE

Veggie Broth Ramen

Shiitake and kombu simmered low, no pork. Tofu, seasonal greens, corn, scallion oil, full tare treatment.

$14SAMPLE

Gyoza · 5 pc

Pan-fried pork and cabbage, crisped on one side. Ponzu alongside, chili oil on request.

$7SAMPLE

Karaage

Ginger-soy marinated fried chicken thigh, lemon, kewpie mayo. Loud crunch outside, juicy inside.

$8SAMPLE

Edamame

Steamed and salted. The thing you order while the ramen is coming.

$5SAMPLE

Pork Buns · 2 pc

Steamed buns, sliced chashu, pickled cucumber, hoisin.

$8SAMPLE

Draft Beer & Sake

Japanese lager on draft; junmai sake by the carafe or bottle. Cold beer with hot ramen — we take this pairing seriously.

$6–$12SAMPLE

Kaedama — extra noodles

A second serving of noodles dropped into your leftover broth. The correct ending to any bowl.

$2SAMPLE
MAKE IT YOURS — TOPPINGS & ADD-ONS

Extra chashu $4 sample · Ajitama egg $2 sample · Extra nori, 3 sheets $1.50 sample · Extra green onion $1 sample · Black garlic oil $1 sample · Extra chili oil free · Corn & butter $2.50 sample · Bamboo shoots $2 sample

House rules: first-timers take the Classic with kata noodles and taste three sips plain before touching the chili oil. Broth too rich? Ask for the shoyu. Feeding a table? Gyoza and karaage land in the middle and disappear fast — order a second round before you think you need it.

Asked often.

Do you take reservations? +

Not for small tables — just walk in. For parties of six or more, call (555) 010-2030 and we will hold the big table.

What do kata, futsu, yawa mean? +

Noodle firmness. Kata is firm with a bite, futsu is regular, yawa is soft. Tell us when you order; the noodles cook in ninety seconds either way.

Anything for vegetarians? +

The veggie broth ramen is fully meat-free, and edamame plus the veggie gyoza fill out a meal around it.

How spicy is the spicy miso? +

Medium. Ask for extra chili oil if you want it hotter — we keep a bottle at the counter.

Do you do takeout? +

Yes. Noodles are packed separately from the broth so nothing goes soggy. Call (555) 010-2030 ahead and it will be ready when you arrive.