the process behind tonkotsu

Tonkotsu, the rich and creamy pork broth, is not just any soup, it's a passion. It's what we live and breathe every day. We put our heart and soul into every bowl of ramen, starting with 60 lbs of fresh pork feet every morning at 8 am to make the perfect broth. Boiling the pork feet for hours, we extract all the fat and collagen, which is essential for the emulsification process.

At 3 pm, we add aromatics, such as dried shitake mushrooms, onion, garlic, green onions, and ginger, to give the broth a unique flavor. We stop the boiling process to preserve the essential oils, which adds the perfect aroma to the broth.

By 4 pm, we strain everything and blend it with an immersion blender to make the broth velvety smooth. And, we never add salt to the broth since all the salt comes from our tare.

Tonkotsu is not just a dish; it's a way of life, a passion that we take seriously. We want every customer to enjoy the perfect bowl of ramen, and that starts with the perfect broth.