Our most popular bun. The bao is steamed fresh in-house and filled with a thick slice of pork belly that has been braised for 12 hours in soy, ginger, and star anise. It's finished with house-pickled cucumbers, crushed peanuts, and a dash of hoisin sauce.
Tips from diners
One is never enough. Order at least two! The peanuts give it a great crunch that contrasts with the soft bun.
A classic Tokyo-style ramen. The broth is a mixture of chicken and dashi, seasoned with a proprietary blend of aged soy sauces. Served with slices of chashu pork, a perfectly marinated soft-boiled egg (ajitama), bamboo shoots, and nori.
Tips from diners
The broth is very clean and not overly salty. The noodles have a great 'bite' to them. Ask for extra spicy oil if you like a kick.
A premium bao option. A whole soft-shell crab is lightly battered and deep-fried until incredibly crispy. It's served in a steamed bun with a generous amount of spicy sriracha mayo, fresh coriander, and pickled daikon for acidity.
Tips from diners
The contrast between the crispy crab and the soft bun is amazing. It's their most creative bun for sure.
Chicken thighs are marinated in soy, ginger, and garlic, then double-fried for maximum crunch. It's surprisingly juicy and served with a side of house-made kewpie mayo for dipping. It's the perfect side for a beer.
Tips from diners
A very generous portion. The marinade is very flavorful. Make sure you use the lemon — it really lifts the fried flavors.
A thicker, more body-rich broth made with a mixture of red and white miso. Includes corn, bean sprouts, and minced pork, alongside the usual chashu and egg. It's the ultimate comfort meal for a winter evening.
Tips from diners
It's much more filling than the Shoyu. The corn adds a lovely sweetness to the salty miso broth.
Koku Kitchen Buns is part of the Koku group (which includes their Ramen-only and Gyoza-only spots). This location focus on fluffy, hand-made 'hirata' buns (baos) alongside a curated selection of ramen. Located in a stylishly renovated basement in the Born, it has a high-energy, modern vibe that is perfect for a quick but high-quality urban dinner.
It's one of the few high-quality places in the Born that stays open late on weekends. Great for a post-bar meal.
The entrance is a bit hidden — look for the industrial door. Once inside, the basement space is much larger than it looks from the street.
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