Broth, Coals & Counter

What we’re cooking tonight

A short menu, done properly. Broth is simmered the same morning it’s served, noodles are pulled in-house, and the robata runs until close. Prices are per plate unless noted.

A rich bowl of tonkotsu ramen — Hakata Tonkotsu

Golden karaage fried chicken — Karaage off the fryer

Salmon maki topped with salmon roe — Ikura salmon maki

Dishes marked V are vegetarian or can be made vegetarian. Please tell your server about allergies — our kitchen handles wheat, soy, egg, shellfish and sesame. Menu changes with the season and the market.

Ramen

ラーメン

Served with pulled noodles, chashu and your choice of firmness. Add ajitama egg +$2, extra chashu +$4, or extra noodles (kaedama) +$3.

Hakata Tonkotsu

$17

Twelve-hour pork-bone broth, thin noodles, chashu, kikurage, ajitama, scallion and black garlic oil.

Shio Classic

$16

Clear chicken-and-dashi broth, wavy noodles, chashu, bamboo shoot, nori and yuzu zest.

Akai Miso Spicy

$18

Red miso and chili tare, ground pork, corn, bean sprout and a swirl of house rayu.

Tantan Goma Spicy

$18

Sesame-chili broth, crispy mince, bok choy and a soft egg over wavy noodles.

Golden Curry Seasonal

$19

Coconut-curry tori paitan, grilled chicken, lime, shaved onion and cilantro.

Garden Shio V

$16

Kombu-shiitake broth, seasonal vegetables, roasted corn, scallion and sesame.

Small Plates

小皿

The izakaya half of the night — order a few and keep them coming.

Edamame V

$6

Steamed soybeans, sea salt and shichimi, or tossed in garlic-butter +$1.

Pork Gyoza

$9

Six crescent dumplings, pan-seared and steamed, black vinegar and rayu.

Karaage

$12

Marinated thigh, double-fried golden, with yuzu-koshō kewpie aioli and lemon.

Agedashi Tofu V

$8

Silken tofu, light tempura crust, dashi broth, grated daikon and bonito (or hold).

Takoyaki

$10

Six octopus fritters, takoyaki sauce, kewpie, aonori and dancing bonito.

Blistered Shishito V

$7

Charred shishito peppers, ponzu, flaky salt — one in ten brings the heat.

From the Robata

炭火

Grilled over binchōtan charcoal. Skewers priced each — most folks order two or three.

Chicken Thigh (Yakitori)

$4

Thigh and scallion, tare-glazed or salt. The one everyone starts with.

Pork Belly

$5

Thick-cut belly, rendered crisp, finished with togarashi and lime.

Shiitake & Leek V

$4

Meaty shiitake caps and sweet leek, brushed with soy-mirin glaze.

Grilled Corn V

$5

Sweet corn, miso butter, parmesan and a dusting of shichimi.

Beef Tataki

$15

Seared coulotte off the coals, ponzu, fried garlic, shaved onion and sesame.

Sushi & Maki

鮨

Rolled to order at the end of the counter with Pacific-caught fish.

Salmon Avocado Roll

$9

King salmon, avocado, cucumber and toasted sesame.

Spicy Tuna Roll Spicy

$11

Chopped tuna, chili-sesame, scallion and crisp tempura flake.

Ikura Salmon Maki

$14

Salmon and shiso inside, salmon roe and a brush of yuzu on top.

Garden Roll V

$8

Avocado, cucumber, pickled carrot, shiso and toasted sesame.

Chef’s Nigiri (5 pc)

$16

A daily five, chosen by the counter from the morning’s fish.

Yuzu milk pudding topped with strawberries — Yuzu milk pudding

A slice of dark black sesame gâteau with chocolate drizzle — Black sesame gâteau

A bowl of udon with egg and fish cake — Nights end slow and warm

Two cold glasses of draft lager — Cold lager, tight head

A whisky highball garnished with herbs — The house highball

An ume sour cocktail with blackberries and citrus — Ume sour, over crushed ice

Hungry Yet?

Come slurp with us

The counter’s open for walk-ins, and weekend tables go fast. Book ahead and we’ll keep the broth hot.

Reserve a Table Call (503) 894-7612

Menu

What we’re cooking tonight

Ramen

Small Plates

From the Robata

Sushi & Maki

Sweets

Sake & Shōchū

Beer & Highballs

Cocktails & No-Proof

Come slurp with us