Nomi · ramen bar and izakaya
Counter seats, noodles pulled by hand, and broth we start before lunch. We get loud after dark and the last bowl goes out at half past midnight.
The broth
Every bowl starts with broth, and broth wants time. Pork and chicken bones go in cold, come up to a hard rolling boil, and ride the pot overnight until the whole thing turns thick and milky. We pull the noodles by hand and drop them the second you sit down.
Nomi
Four bowls we would put our name on. Scroll to turn the drum.
Pork bone broth simmered eighteen hours, chashu, soft egg, black garlic oil.
Clear chicken and dashi broth, aged soy, menma, scallion, a sheet of nori.
Red miso and chili, ground pork, corn, bean sprouts, toasted sesame.
Thick noodles cold on the side, dropped into a deep pork and fish broth.
The full board
Tonight, till we sell out
Open till 1am
No bookings. It is a counter, so it is first come, first served. Late is the best time, when the room is loud and the broth is at its deepest. Last order goes in at half past midnight.
44 Lantern Way
44 Lantern Way, East Market District. Look for the red light and the steam. Down the stairs, second door on the left.