Ramen · Small plates · Open late
Twelve-hour broth, poured to order.
A twelve-seat counter and a handful of tables in the Lamplight Quarter. Rich tonkotsu, clear shoyu, a miso that changes with the season and noodles we cut every afternoon.
The Lantern bowl. Our house tonkotsu, the one most people order first.
Signature bowl
The Lantern bowl
Pork bones simmered at a rolling boil until the broth turns creamy, then finished with our black garlic tare. Everything on top is made in-house.
Twelve-hour tonkotsuEmulsified pork broth, black garlic tare, a little chili oil.
Rolled chashuPork belly braised in soy and mirin, torched to order.
Ajitama eggSix-and-a-half-minute egg marinated overnight. Jammy, never runny.
House noodlesThin, firm and springy. Ask for kae-dama, a second helping of noodles, for $3.
$19 Vegetarian miso version available, $17
All ramen
Why people come back
Small room, serious bowls
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Broth you can taste the hours in
Three broths, started every morning. When a pot runs out, that bowl is gone for the night.
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Noodles cut every afternoon
Three thicknesses on our own small press, matched to each broth. Gluten-free rice noodles on request.
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Late nights on weekends
Kitchen open until 12:30 a.m. on Fridays and Saturdays, with a short late menu of skewers and highballs.
From the menu
Start here
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Lantern tonkotsu
$19
Creamy pork broth, black garlic tare, chashu, ajitama, nori.
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Crisp pork gyoza
$9
Five pan-fried dumplings, ginger and cabbage, black vinegar and chili oil.
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Counter omakase
$45
Thursdays only: five small courses and a half bowl, served at the counter.
Gallery
A look around
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Hours & location
Come by tonight
Opening hours
See hours below
| Tuesday | 5 – 10 p.m. |
|---|---|
| Wednesday | 5 – 10 p.m. |
| Thursday | 5 – 10 p.m. |
| Friday | 5 p.m. – 12:30 a.m. |
| Saturday | 5 p.m. – 12:30 a.m. |
| Sunday | noon – 9 p.m. |
| Monday | Closed |
Bringing six or more?
Call ahead and we will set a table and keep the broth hot.