Tonkotsu Saigon

“If you start today, it's already too late.”

— Japanese Proverb

— Japanese Proverb

Every bowl begins the night before.

Chashu Shoyu

Every bowl begins the night before.

Chashu Shoyu

Pork fanned across a clear, aged soy broth. Spinach, chilli oil, a clean finish. The most considered bowl we make.

Hakata Classic

Pale tonkotsu, thin noodles, narutomaki, fine spring onion. The original. Nothing added, nothing removed.

Kogashi Tonkotsu

Pork bone broth pushed until it darkens. Chilli dust, two soft eggs, a sheet of nori. The one regulars order without looking at the menu.

Saigon Red

Orange broth, fresh chilli, black sesame, bean sprouts. Our nod to the city outside the door.

The flour ratio is adjusted daily depending on humidity. No two batches are identical — and that's the point.

Pork bones simmered for 18 hours until the broth runs deep and milky.

We keep it to 45 seats so every bowl that leaves the kitchen gets the attention it deserves.

Noodles Made From Scratch

The flour ratio is adjusted daily depending on humidity. No two batches are identical — and that's the point.

Broth Crafted the Day Before

Pork bones simmered for 18 hours until the broth runs deep and milky.

Full Attention to Every Bowl

We keep it to 45 seats so every bowl that leaves the kitchen gets the attention it deserves.