Beast + Bonito

10/02/2026

I really don't often make miso ramen: they're delicious and complex but usually crazy rich, and I'm generally more into cleaner, bolder flavors...
..but fall is coming. And these chilly days call for a chill-busting soup. Hence the Miso Tanmen!

Built in a wok to develop extra smokiness and caramelization, bean sprouts, cabbage, and chicken breast are stir fried at max heat, then miso tare is added, then broth, all of which is poured over the noodles and garnished with scallion, ramen egg, and braised daikon radish. Garlicky, smoky lard reserved from the broth helps the stir fry and keeps the soup (and you!) warm.

The tare is special, in that it's made with a blend of types of miso that include Kakukyu Hatcho, an extremely dark, deeply flavored soybean paste that is aged for 2 to 2.5 years in traditional wood or stone fermenters, and lends a super deep, funky complexity to dishes.

I'll have another special or two up this weekend or next week, we just ran into a couple hiccups reinstalling everything after the floors got done, so i'm a bit behind my own schedule.

09/24/2026

With winter coming down the pike, I've made the decision to close for the coldest months and reopen in spring. With much depressed business (and I don't blame anyone, the cold really makes it just that much harder to tolerate the idea of waiting for food outside), much increased utility bills, plus my general state of burnout after busy summer seasons and our current, collective financial malaise, it just costs far more to stay open than to close and fill my time with seasonal work.

The reason I'm just mentioning this here instead of a pinned post is because I haven't made any decision about when exactly I'll close up shop (I imagine around Halloween?), so starting next week, I'm going to keep running specials and try to keep a varied menu, but they may just be more limited in quantity than during the summer, and once I'm close to running out of product I'll do a big blowout weekend and then go hibernate till spring (and work on recipes. And figure out how to go back to making my own noodles.)

So keep your eyes here to see what's new! I'll give everyone more concrete info as I figure it out!

612.227.6973 for take-out!

09/16/2026

Tantanmen! Salty, tangy, nutty, ultra savory, a bit rich but not too much sesame chicken broth + all the traditional fixings: baby bok choy, kikurage, ajitama, house spiced chili oil, fresh herbs and mala pork mince :)

09/15/2026

Taiyaki joins the menu! Crispy outside, custardy inside, and stuffed with adzuki bean paste. A not-too-sweet dessert. Think the love child of donuts and waffles.

Chashudon is back: tender, super savory, sweet glazed pork belly over rice with all the usual accoutrements.

That conspicuously empty spot on the board will fill tomorrow with the new ramen special, and it's one i've personally missed a lot. Can't wait!

612.227.6973 call or text for takeout!

09/10/2026

Honetsuki : Bone in.

Corn ribs with Xi'an-esque bbq rub (Xi'an is a region of China whose food is heavily influenced by Islamic cultures, think milder szechuan + cumin).

Chilled summer ramen available while I've got broth left, but it's going fast.

Let's milk summer for every last drop, eh?

09/08/2026

09/01/2026

I'll update the menu again this week, but I'll be running the Hiyashi Chuka (chilled pickle ramen) for sure!

08/28/2026

It's back! Chilled pickled veggie broth, marinated egg, pickles, cucumber, poached mouth-watering chicken, and fresh herbs. Hiyashi chuka, while supplies last!

08/25/2026

Temporarily running just the base menu while i finish up a special. I've gotten a lot of requests to bring it back, so as soon as the broth is finished hiyashi chuka (chilled ramen) will be up!

612.227.6973 call or text for carryout!

08/11/2026

Tori Karemen: Japanese-style curry broth, panko-crusted chicken breast, crispy potatoes, roasted tomato, red onion, cilantro, marinated egg, and scallion oil.

Korean Torikatsu Sando: panko chicken breast on sesame brioche, shaved lettuce, sesame-honey-scallion remoulade, and a side of stir-fried kimchi potato salad and pickles.