The art of slow broth.
A small ramen-ya on Ventura Boulevard, devoted to the bone-broth traditions of southern Japan. Hand-pulled noodles, twelve-hour tonkotsu, and the quiet pleasure of a perfect bowl.
"Ramen done right. From the first bite to the last drop."
— Larry R, Local Guide
One bowl, a thousand details.
Every bowl begins the night before. Pork bones from a single farm, simmered in spring water until the broth turns the color of cream. Noodles cut to the millimeter. An egg cured in our own tare. Nothing shortcut, nothing rushed.
We make small batches. When the broth is gone, the kitchen rests. That is how it has always been done in Kyushu — and how we do it here.
Read our story →Quiet favorites
Twelve-hour pork broth, chashu, ajitama, scallion.
House chili oil, kikurage, soft egg, nori.
Clear chicken broth, yuzu kosho, menma.
From Fukuoka to Ventura.
Born in the ramen capital of Japan, Chef Toshiro spent fifteen years in the kitchens of Hakata before opening Bincho. His standard is simple: every bowl that leaves the pass is one he would proudly serve his teacher.
"The broth tells you when it is ready. You only have to listen."
A seat at the counter awaits.
Walk-ins welcome. For groups of four or more, please give us a call.