Ramen outpost from Oliver Prestele's kitchen team — Japanese cooks at the open pass, every bowl built to order rather than ladled from a holding pot.

The repertoire stays classic: shoyu on a soy base, alongside a clear shio. Tonkotsu simmers the longest here. Sesame is ground fresh as the bowl is assembled, soy sauce poured from the jug. The menu shifts gently; small plates rotate between edamame and wontons. Closing the meal: genmaicha — green tea with toasted rice, everyday in Japan, quieter than espresso here. Small space, the pace stays unhurried.