Late-night ramen, made properly.

The Broth

It starts at lunchtime, for a dinner you have at midnight.

There is no shortcut and we stopped looking for one. Bones go in cold, the pot comes up slow, and it holds a low rolling simmer all afternoon until it turns thick and pale and tastes of everything.

1. 01
   Cold start, low and slowPork bones blanched, rinsed, then back in clean water to barely tremble for hours.
2. 02
   Skimmed by handWe sit with it. Skim, top up, taste, repeat, until the broth is clean and round.
3. 03
   Noodles to orderCooked the second you order so they hit the broth with a proper spring.
4. 04
   Built at the passTare, fat, broth, noodles, toppings, in that order, and straight to your hands.