Nomi
Pull up a stool at the counter. We pull the noodles by hand and let the broth go for the better part of a day.
Pork bone broth simmered 18 hours, chashu, soft egg, black garlic oil.
Clear chicken and dashi broth, aged soy, menma, scallion, nori.
Red miso and chili, ground pork, corn, bean sprouts, sesame.
Kombu and shiitake broth, roasted mushrooms, greens, sesame egg.
Thick noodles cold on the side, dip in a deep pork and fish broth.
The broth
The base of every bowl is broth, and broth takes time. We start it before lunch and it is still going when the last stool empties.
Pork and chicken bones go into the pot cold, brought slow to a hard rolling boil.
We skim it, feed it, and let it ride overnight until it turns thick and milky.
Dough pulled by hand and cut to order, dropped fresh the second you sit down.
No bookings. It is a counter, so it is first come. Late is the best time, and the last order goes in at half past midnight.