A ramen and sake bar down a Prahran side street, named with a wink at Yoko Ono. It began as a sandwich shop and turned Japanese when ramen master Tomoya Kawasaki, of Wabi Sabi Salon and Neko Neko, came on as head chef. His eight-hour chicken broth anchors the bowls, from spicy miso and Tan-Tan sesame to a vegetarian version built on twenty vegetables, with osozai, bao and a rotating sake list alongside. Small, timber-lined, two storeys.
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