A small Northbridge ramen bar where chef-owner Kazuo Yoshida pours the dish few others do: tori paitan, a creamy white chicken broth from Kyoto rather than the usual pork tonkotsu, simmered ten hours. Yoshida came to it the long way, training in Kyoto, writing about food as a travel journalist in Japan, then cooking at a five-star hotel and in Qantas's in-flight kitchen before opening Tosaka in 2019. Vegan broths and konjac noodles too, with sake and Japanese beer.
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