Ramen, yakitori,
phở & bún —
two kitchens, one table.

Served with rare steak, well-done brisket, tendon, crunchy flank, fat brisket, tripe, meat balls, assortment of herbs, garnishes and flat thin rice noodle

Pork broth with thick noodles, topped with chashu (2), a soft boiled egg, green onions, bamboo shoots, bean sprouts, wood ear.

The vermicelli is topped with a sweet and savory lemongrass grilled pork, fresh vegetables, herbs, an egg roll, and with Vietnamese dipping sauce on the side.

Battered octopus rolled into a ball, covered with bonito & green onion, drizzled with spicy mayo & eel sauce