Judging by the speed at which chef Kosuke Morita and his team move,you can gauge that this is not a restaurant in which to linger. It’s a fast-paced slurp-and-go affair,where you order before being seated and where steam billows from beneath cloth curtains as the kitchen serves bowl after bowl of picture-perfect ramen.

For Tokyo-style tonkotsu,noodles (made in house) and toppings are delicately arranged atop a creamy soul-soothing pork broth. But the specialty is tsukemen,featuring thick chewy noodles and toppings served alongside a soup seasoned with dried fish and soy.

The original is rich and smoky,while the spicy tori option with yuzu has punch and subtle acidity. It’s a simple formula – dip,slurp,repeat – but a winning one. Add spot-on snacks and a no-fuss drinks list,and no wonder the queues keep coming.