tilde.town @tildetown@tiny.tilde.website

Kew ~flowercorpse #fridaypostcard

7.22 PM ~rogbeer #fridaypostcard

cleaning a sculpture ~rogbeer #fridaypostcard

Now serving: Tsukemen from salt and soy sauce broth with roasted garlic chips and karashi takana.

Now serving: Ramen in miso and truffle broth with kakuni, spring onions, boiled spinach and shiitake mushrooms, sprinkled with butter.

Now serving: Tsukemen from salt broth with chili flakes.

7.31 PM ~rogbeer #fridaypostcard

Now serving: Curly, thin noodles in light curry and milk broth with squid, boiled spinach and a seasoned boiled egg, sprinkled with white pepper. Served with cucumber salad.

Now serving: Ramen in salt broth with roasted garlic chips.

Now serving: Straight, thick noodles in rich fish broth with wagyu and boiled spinach.

Now serving: Tsukemen from grilled soy sauce and Rishiri kelp broth with grated garlic, scallions, sweet corn and nori. Served with seaweed salad.

Now serving: Curly, thick noodles in rich soy sauce broth with bamboo shoots, karashi takana and bean sprouts, sprinkled with chili peppers. Served with edamame tossed in sea salt.

Now serving: Tsukemen from salt broth with chicken meatballs, an ajitama and sweet corn.

Now serving: Flat, medium-thick noodles in mild soy sauce broth with shiitake mushrooms, roasted garlic chips and negi.

Now serving: Curly, thin noodles in light tonkotsu broth with wagyu.

Now serving: Curly, thin noodles in light salt and soy sauce broth with nori. Served with tofu nuggets.

Now serving: Ramen in pork bone, chicken, tuna and kelp broth with Kobe beef sirloin, sauerkraut, chili flakes and boiled spinach, sprinkled with shichimi. Served with edamame tossed in sea salt.

Now serving: Flat, medium-thick noodles in mild spicy miso broth with negi, sprinkled with chili sauce.