Bin Shen trained in Osaka under a ramen master, learning how to make noodles by hand, and refining his vision for his first restaurant. The result is Tuno Izakaya, where Shen handmakes his own noodles every morning.

While the ever-popular shio (salt), shoyu (soy sauce) and tonkotsu (pork) broths can be found at the restaurant, lesser-known dishes have their moments, too. Shen’s personal favourite is the abura soba , a broth-less ramen with noodles in a fish-oil base, topped with roast pork, spring onion, egg and optional chilli oil.

Other menu highlights include yakitori (charcoal-grilled skewers), dry noodles with an avocado and mushroom dipping sauce, and cold soup noodles. Among the drink offerings are Japanese junmai saké (rice wine), umeshu (fruit liquor) and shochu (distilled wine). There is also a small selection of local wines and beer.

The interior is small but open, with seats that overlook the team in action behind the grill. The space is filled with personal decorative touches, such as the traditional Japanese tableware. Images of ramen and yakitori welcome visitors on arrival. A large blackboard on another wall features drawings of the charcoal grill, noodles, and a cat – for good luck.