Owner chef, Toshimasa Sano was trained at Tsujita in Tokyo, a beloved artisan ramen brand with a buzzing sister restaurant in Los Angeles, which was described in 2017 as “the king of tonkotsu ramen in Los Angeles” by the late food critic Jonathan Gold of the Los Angeles Times.

To make our signature tonkotsu broth, we simmer pork bones for about 20 hours until it is pearly white. Finally, after such a long, low-temperature cook, we add vegetables, dried fish, kelp, and other savory ingredients. The taste is exceptional, in part because it is never boiled.

Japanese Chef and Restaurateur Kenta Ikehata openedhis first ramen restaurant in the Midwest. Chef Ikehata was trained at Tsujita in Tokyo, a beloved artisan ramen brand, which was selected one of the best 10 ramen shops in Tokyo by the readers of Japan Times in 2019.

The second brand of Chicago's best ramen restaurant. Annex specializes in authentic Tonkotsu ramen & Tsukemen.