Calea Victoriei, Bucharest
Built bowl by bowl.
Our Story
Chef Isac Andrei is an award-winning chef whose journey started in pop-up kitchens, refining his craft one bowl at a time. Today, his permanent location on Calea Victoriei 139 is the home of everything made in-house: noodles pulled fresh each morning, shokupan baked from scratch, eggs steeped 48 hours in house tare.
From pop-ups to a permanent home. Same commitment to handmade food, now at a table where you can sit down and stay a while.
Fresh noodles every morning: a precise dance of flour, water, and technique. Our team pulls, folds, and cuts by hand so each bowl has the perfect chew.
Japanese milk bread so pillowy it melts. Baked in-house daily for katsu sandos, pain perdu, and toast. No preservatives; just butter, milk, and patience.
Soft-boiled to a jammy yolk, then steeped 48 hours in a soy-mirin tare. That golden centre cracked open over your ramen: a small detail, done right.
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