UMAMI Ramen — slow-simmered tonkotsu ramen, born in Yokohama. Scroll-film hero: 18-hour pork-bone broth, 1.8 mm noodles, served at 92 °C.

The ramen line-up: Tonkotsu (18-hour pork-bone broth), Spicy Miso with chili oil, and Shoyu — the full expression of what ramen can be.

Build your ramen: regular, large or mega bowl with extras like chashu, ajitama egg, sweet corn, nori, menma and spicy oil.

UMAMI ramen overview: pork bones and miso slow-simmered 18 hours at 92 °C, fresh noodles pulled to order, shoyu tare, origin Japan.

Key numbers: 18 hours broth simmered, served at 92 °C, 90-second noodle boil, seven layers in the bowl.

The simmer: shoyu tare is built, pork-bone broth simmers 18 hours, the bowl is plated at 98 °C.

Nine hand-selected ingredients: tonkotsu broth, chashu pork, fresh noodles, ajitama egg, spring onion, sweet corn, garlic chili oil, menma and nori.

The craft in six steps: 18-hour broth, hand-pulled noodles, chashu pork, ajitama egg, the tare, and a 90-second plate.

The story of ramen: born in Yokohama in 1910 from Chinese wheat noodles and Japanese craft, carried by the yatai, still made by hand.

Order UMAMI ramen: pick a date, party size and time — lunch or dinner service, walk-ins welcome.

UMAMI Ramen — slow-simmered. Open daily 12–22.