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Black Garlic Tonkotsu is back for winter
Our most-asked-for bowl returns from November to February, at all three locations.
Why it’s seasonal
Black garlic oil (mayu) takes a full day to make. We roast garlic slowly in sesame oil until it turns deep black, then blend it smooth. It is too much work to make all year, so it comes back when the nights get cold.
What’s in the bowl
Our 18-hour tonkotsu, a spoon of mayu, chashu, ajitama egg, wood ear mushroom and scallion. Ask for kaedama if you want a second round of noodles.