It all begins quality ingredients.

Our Noodles

All our wheat noodles are produced in-house, on stage, in the front of our shop for everyone to see. We want you to know you’re eating only the freshest noodles, made right here in Grand Rapids, MI. We use a special blend of artisan flours that is unbromated and unbleached. Our Japanese-imported noodle machine allows us to create a traditional-style, ‘square-cut’ noodle as well as our very own unique Noodlepig-style, which is one of a kind. How? Well, for starters we use a special 3-flour custom blend. Second, we reverse-cut (“gyaku-giri”) this noodle, changing its texture and soup absorption rate yielding a thicker, straight noodle that can carry more flavorful soup.

Our Soup

We also have our own unique way we make our ramen soup. The broths and flavor bases (‘tare’) are made from scratch and some take a few days to fully make. Our bone broth is a combination of roasted pork and chicken bones combined with aromatic vegetables and kombu, cooked hours to extract every ounce of nutrition, yielding a milky-white delicious bone broth. Our vegetable Kenchinjiru-style broth was inspired by Buddhist temple monks using a combination of roasted root vegetables, shitake, kombu, and 10 other wholesome garden ingredients.

Locally Sourced

From the organic mushrooms from Pebble Creek Farms grown in Caledonia, MI to our Michigan-raised pork, we do our best to source as locally as possible. Furthermore, our aji-tama eggs are ethnically produced, coming from small family farm hens that are pasture-raised year-round.