Japanese Street Food · Fayetteville, NC
Broth simmered from scratch. Hand-rolled noodles. Four broths, your meat, your heat, your toppings — assembled to order by Chef Yohei Kamiya since March 2022.
4 broths, each simmered in house
7 days a week on N Eastern Blvd
2022 serving Fayetteville since March 2022
一角 · the anatomy of a bowl
Broth, noodle, meat, toppings. We make the first two from scratch every day — and you choose the rest.
Four steps · then it’s yours
Same four parts, your choices. Pick as you go and the ticket keeps count — these are the exact options you’ll see at checkout.
Prices are live from our kitchen menu. You’ll pick these same options at checkout — this is a preview, not a cart.
From the kitchen
Best seller$17.95
Packed with Toppings!Bomb Chicken (Turkey) – savory minced topping with mild spice. Hand…
$17.95
Packed with Toppings! Black garlic & Mild Spicy Turkey Tonkotsu pork base
Best seller$12.95
Tonkotsu pork base
$12.95
Miso base
The chef
The broth is a bath for the noodles — not a bowl to be finished. Real ramen needs someone trained to make it: a high-quality noodle, and a broth built from scratch.
That means the parts nobody sees. Broth built from scratch rather than poured from a carton. Hand-rolled noodles. White sauce and barbecue sauce made in-house every week. Ingredients sourced from Japanese vendors instead of substituted.
What we will not shortcut
Tonkotsu, miso, shoyu and tan tan, each simmered in-house. The soup carries mushroom, fish, soy bean and sesame — we list allergens on every bowl rather than making you ask.
Every bowl is built on a hand-rolled noodle. It is the part of ramen that cannot be shortcut, and the part most kitchens buy in.
The white sauce and the original barbecue sauce on the teppan plates are made here, fresh, every week.
Broth, meat, heat and toppings are all yours to choose — including a vegetarian base for miso, shoyu and tan tan, and gluten-free plates.
From the journal
December 15, 2022 · Chef Yohei Kamiya
Four things Japan eats when it gets cold — and why mochi takes three days.
Read →
October 23, 2022 · Chef Yohei Kamiya
Karaage: seasoned, hand-breaded, deep-fried chicken thigh — and a technique with a hundred-year history.
Read →August 20, 2022 · Chef Yohei Kamiya
Most people don't understand what the big deal is about ramen. Start here: ramen is not soup.
Read →Pick up on N Eastern Blvd
Order ahead and it will be waiting. Rewards are built into online ordering.
