Bowls of
comfort
after dark

From a Sapporo alley to your neighborhood

Chef Ren Takahashi learned the broth at a six-seat counter in Susukino, where the rule was simple: never rush, never cut corners. KOJI carries that obsession — bones simmered overnight, noodles pressed fresh, sauces aged in-house.

We built a room to match: low light, warm wood, the clatter of the open kitchen, and a soundtrack that runs from city-pop to lo-fi. Loud enough to feel alive, quiet enough to talk.

• House-pressed noodles, daily
• Binchotan charcoal yakitori grill
• No reservations needed at the bar