Handcrafted Traditions, Freshly Made
For three generations, our family has perfected the art of authentic ramen and hand-pulled noodles. From Kyoto's heart to your table.
Our HeritageOur Story
Noodle Co. began in the back alley of Kyoto's Gion district in 1924, with a simple mission: to preserve the ancient art of hand-crafted ramen. Today, our fifth-generation master chef, Haru Tanaka, continues this legacy using time-honored techniques passed down for over a century.
Our broth simmers for 14+ hours daily, using only free-range pork from Kyoto farmers. Every noodle is made fresh in-house using traditional kansu wheat flour, kneaded for exactly 18 minutes to achieve that perfect springy texture.
"Authentic noodles aren't just about ingredients - they're about respect for the craft. Every batch is a conversation between tradition and innovation." - Haru Tanaka
Our Core Principles
Local Sourcing
Only seasonal vegetables from Kyoto's Kiyotaki Valley and organic eggs from nearby farms make their way into our kitchen.
Master-Crafted
Each noodle is shaped by hand using techniques developed in the royal courts of the Edo period.
Slow Broth
Our pork bone broth is simmered with charcoal-fired kettle for 14 hours daily, creating unmatched depth of flavor.
Meet the Team
Haru Tanaka
5th Generation Master Chef
Haru learned the craft at age 12 from his grandfather, perfecting the art of tonkotsu broth and handmade noodles through decades of discipline.