Traditional Culinary Craft

Slow broths.Hand-pulled noodles.

Traditional broths simmered for 12 hours. Served with fresh noodles made in-house daily, soft-boiled marinated egg, and seasonal greens.

Explore The Menu
12 Hr Simmer Time
Artisanal Handmade Noodles
5 Styles Traditional Recipes
Zero Artificial Flavors
The Craft

Our Kitchen

Behind the counter of Noodle & Broth lies a commitment to the traditional techniques of Tokyo and Fukuoka. The kitchen operates through the night, allowing broths to slowly develop complexity over twelve hours of continuous simmering.

To achieve the signature chew that holds the broth, noodle-making equipment was imported directly from Japan. Every batch of alkaline water and wheat flour is weighed precisely and pressed daily. The result is a dining experience defined by structural balance, premium ingredients, and culinary respect.

A comforting balance of depth, warmth, and texture in every bowl.

Gastronomy Today, 2025
Methodology

The Process

A meticulous sequence of culinary preparation to ensure standard depth and consistency.

Double-Simmered Stocks

Pork bones and local poultry are simmered separately to capture distinct textures, then married in a final stage for a layered flavor profile.

Alkaline Noodles

Using imported Kansui mineral water to regulate alkalinity. This yields the signature golden color, firm chew, and resistance to softening in hot broth.

Custom-Marinated Eggs

Carefully timed soft-boiling preserves a custardy, rich center. Eggs are steeped overnight in a chilled soy, mirin, and dashi infusion.

Join Us At The Bar

Bowls served fresh

Checking hours...
Tuesday – Saturday 11:30 AM – 9:30 PM
Sunday 12:00 PM – 8:00 PM
Monday Closed