Ramen bar · Wicker Park, Chicago
Slurp loud. Slurp proud.
Eighteen-hour broth, noodles cut every morning and a counter that never gets quiet. Pull up a stool on Division Street.
18-hour broth
Noodles cut daily
Open till midnight Fri–Sat
Since
2016
Chicago
Order #042 is up!
On the stove today
Eight bowls. Zero shortcuts.
House favorite
Tonkotsu Classic
豚骨
Pork bone broth simmered 18 hours, chashu, ajitama and wood ear mushroom.
$17
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Brings the heat
Spicy Red Miso
辛味噌
Red miso, house chili oil, ground pork and sweet corn on wavy noodles.
$18
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Chef’s pick
Iekei Shoyu
家系
Soy and pork broth with spinach, nori and thick chewy noodles.
$18
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Since day one
Old School Shoyu
醤油
Clear soy broth, curly noodles, bamboo shoots and narutomaki.
$16
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House rules for first timers
How to slurp like a regular
1
Smell it first
Lean in before you touch anything. Eighteen hours of pork bone deserves a moment.
2
Noodles first, fast
Thin noodles soften in two minutes. Lift, blow once, slurp loud. Nobody here will judge you.
3
Drink the broth
Finish with the spoon, or just lift the bowl. An empty bowl means we did our job.
18 hrs
Broth on the boil
2,400
Bowls a week
6 am
Noodle cutting starts
$3
Extra noodle refill
Our story
It started with one pot and a very loud idea
Mika Tanaka-Ruiz grew up between Osaka and the South Side. In 2016 she rented a twelve-seat room on Division, borrowed a stockpot and opened with one bowl. People lined up in the snow.
Find us
Look for the orange door on Division
Address
1842 W Division St, Chicago, IL 60622
Hours
Mon–Thu 11:30 am – 10 pm · Fri–Sat till midnight · Sun noon – 9 pm
Phone
(312) 555-0168
Getting here
Blue Line to Division, then a two-block walk. Street parking after 6 pm.
Hungry? Skip the line.
Order ahead and grab your bowl at the pickup shelf by the door. Broth packed hot, noodles packed separate, so nothing goes soggy.