Swing by for Taiwanese-Japanese hybrid style beef noodles. Starting off with 2 variations: classic red braised beef noodle soup and an “au jus” beef tsukemen for the summer.

The Classic – Red braised beef shank, 12 hour beef bone broth, soy egg, fermented mustard greens, spinach, thin noodles

Au Jus – Rare roast beef, caramelized onion beef dipping broth, soy egg, horseradish, spinach, cold thick noodles