Broths simmered for eighteen hours. Noodles pulled by hand each morning. Remi Ramen is a quiet room built around one honest bowl.
Remi began as a six-seat counter in a back alley. Chef Rei Tanaka trained under masters in Kyoto and Fukuoka before opening these doors, guided by one belief: great ramen is the sum of small decisions made carefully.
Everything you taste here is made in-house. The kombu is torn by hand. The tare is aged. The eggs are cured for a day. Nothing rushed.
Ramen and rice bowls, small plates, and something sweet. Finished to order at the pass.
Rich pork bone broth simmered 18 hours, chashu, ajitama, scallion, kikurage.
Clear soy-based broth, handmade noodles, bamboo, chashu, nori.
House-blended miso, sweet corn, butter, ground pork, bean sprouts.
Spicy sesame chili broth, minced pork, bok choy, house chili oil.
Sliced braised pork belly over rice, soft egg, pickles, sesame.
A dining room built for slow evenings — cedar counters, paper lanterns, the sound of broth on the boil.
Book a table for groups of four to twenty. We'll confirm your request by email within a few hours.
Walk-ins welcome. Reservations recommended Thursday through Saturday.