From Fukuoka to Brooklyn

Tanuki centers on a twenty-four hour pork bone broth that simmers in the back of the house day and night. The noodles are pulled by hand every morning, stretched and folded until they reach a precise, springy tension. The air in the shop smells of toasted sesame oil and slow-cooked marrow, filling the room with a heavy, savory warmth. Founder Kenji Sato spent a decade in Fukuoka before bringing his specific method of alkalinity to Brooklyn. He sources high-protein flour from a family mill in the Midwest to ensure the noodles hold their shape against the heat of the broth. The kitchen is open, letting guests see the rhythmic slap of dough against the wooden table and the precise slice of the chashu pork. The room is bright and loud, designed for quick turns and long conversations. It is a place for a fast lunch or a late night bowl, where the only thing that slows down is the steady drip of the tare. Every bowl is finished with a soft boiled egg marinated for three days in soy and mirin, providing a rich contrast to the salty, creamy base.