The Broth
Pork and chicken bones roasted, then simmered for twenty hours until the broth runs milky and rich. We skim it by hand. Twice.
二〇一九年創業
Nine seats,
one flavor.
Umami House started with a single dented stockpot and a stubborn belief that a bowl of ramen can stop time. We opened on a rainy corner in 2019 with nine seats and one flavor.
Today we pull our noodles by hand every morning, age our tare for weeks, and simmer bones until the broth turns to silk. Nothing here is rushed — because the good stuff never is.
“If it can’t be made with love, it doesn’t leave the kitchen.”