05/21/2026
Tonkotsu Gyokai Ramen
Our goal with our tonkotsu soup is to layer on the flavors, so that the result is one of the most flavorful tonkotsus you’ve ever had.
We emulsify all of the dissolved solids from the pork bones, meat, and fat for that richness, AND layer on concentrated gyokai via dried sardine and pulverized bonito flakes, THEN add a scratch-made dashi for even more umami and complexity. This results in a soup where the flavors come in waves instead of a flat salt bomb. This soup is heavy on the collagen from pork bone extraction and has body. This soup isn’t “fishy” in a sense, but the gyokai’s role is to add the “ocean umami”.
When tasting this soup, you’re first hit with the creamy pork richness, then you’ll notice on your palate that there’s some depth to it that goes further than just pure pork flavors. All this, plus our combo shio/shoyu tare that we carefully craft, and niboshi-scallion oil, this bowl almost feels three-dimensional. 🐷🐟🍜
Includes: carefully crafted pork soup, shio/shoyu tare, niboshi-scallion oil, scratch-made thin noodles, smoked pork belly, pork loin chashu, jicamenma, sweet onion, scallions, house-made chili oil, gyofun, nori.
