a midnight ramen shop driven by 18-hour broth and noodles pulled to order
(206) 555-0142Noodles pulled to order, chashu sliced through the night, and an 18-hour tonkotsu that never sleeps. Open when everything else is closed — Lower Queen Anne, Tuesday to Sunday, 5PM till midnight.
No reservations, no apps. Just show up — or call (206) 555-0142 and your bowl will hit the counter when you walk in.
Everything happens at the counter. Watch the noodles get pulled, the chashu get torched, the broth get ladled.
That's the whole point. Finish with kaedama — extra noodles in your leftover broth — if you're still hungry.
The bowl the whole shop is built around. Pork bones simmered for 18 hours until the broth turns creamy and white — then noodles pulled to order, chashu sliced through the night, and a spoon of black garlic oil on top.
Two classics for purists. The shoyu is a clear chicken-and-soy broth, Tokyo old-school. The miso is toasted and buttery, built for cold nights — corn, bean sprouts, and a tare we mix ourselves.
For the real night owls. Thick noodles served cold for dipping into a concentrated pork-and-fish broth — plus pan-seared gyoza, six to an order, with ponzu on the side.
Yes — Tuesday to Sunday, 5PM to 12AM, kitchen open the whole time. Closed Mondays.
No. It's counter seating, first come first served. Call ahead if you're in a hurry and we'll time your bowl.
We keep a vegetable broth on the quiet — ask at the counter and we'll build you a bowl around it.
Call (206) 555-0142, give us 15 minutes. Noodles travel best when you eat them here, but we'll pack them right.
Both. Cards, cash, whatever's in your pocket after a long night.
Look for the noren curtain and the steam on the windows. If you can smell pork broth, you're close.
Closed Mondays. Last seating 15 minutes before close — the pots need their rest too.
Call for takeout, tonight's specials, or just to hear what's in the pot.