Our story

One stove, noodles cut daily, and a very long simmer.

We wanted the kind of place we ate at in Japan: a counter, a short menu, and broth that takes all day.

The noodles came next. A small noodle room behind the kitchen means every bowl uses noodles cut that morning.

runza demo is still a counter and a handful of tables by the window. We would like to keep it that way.

The people

Chef and owner

Sets the broth first thing every morning. Ask about the bowls that inspired it.

Front of house

Knows every regular by their order, and the sake list by heart.

Noodle maker

Cuts the day's noodles in the room you can see from the door.

What we hold to

Every broth starts from bones, never a base or a powder.

Cut each morning, and never kept to the next day.

One bowl changes with the season, built on what is good locally.

Part of the counter stays open for walk-ins, every night.

Order ahead for pickup, or save two seats at the counter.