Handmade Noodles · House Broth
Our own broth. Our own noodles. No shortcuts
Every bowl gets the attention it deserves.
Our Philosophy
We make almost everything in-house — because honest ramen takes time.
We start the broth before the city wakes up and cut the noodles fresh, so every bowl tastes like it was meant to.
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Behind the Bowl
Great ramen isn't just cooked — it's crafted.
Slow-simmered broths. Toppings that change with the season. Every detail considered before it reaches the table.
On the Menu
Order a few. Share the table.
Ramen, mazesoba, rice bowls and izakaya small plates — gyōza, edamame, yakitori. Built for sharing over a cold sake.
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The Room
One counter, sixteen seats and time to slow down.
A small kitchen in the heart of Thessaloniki where we make everything by hand — a tight menu and just a handful of seats, so it's best to book ahead.
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