It started with one pot.
We opened in 2019 in a closed-down udon shop on Alder Street and kept most of what was already there: the counter, the stools, and a noren curtain we still haven’t got round to replacing.
2019
One broth
Opening night we had tonkotsu, three kinds of skewer and a rice cooker that kept tripping the fuse. The pot went on at noon and was ready just before we opened. It still is.
2021
The grill
Two years in we swapped the gas grill for white binchotan. It takes an hour to light and costs more than we like to admit, but the skewers have tasted better ever since.
Today
The regulars
Four stools are never booked. Plenty of our regulars found us that way: walking past on a cold night, smelling the grill and coming in to ask how long the wait was.
“I wanted the kind of place I’d go to after my own shift.”
Ren Okada, chef and owner
