At Uminari Ramen, we focus on doing the fundamentals properly. Good ramen comes from technique, patience and attention to detail. Everything is prepared in small batches for each market day, using methods that aim for consistency and genuine flavour.

This page explains how we make our ramen and what goes into each bowl.

OUR PROCESS

Double Soup Stock

Our broth is built from two parts: a chicken stock for body and a kombu and shiitake dashi for clean umami.
The combination results in a balanced base that is flavourful without being heavy.
There are no shortcuts or artificial boosters involved, just ingredients that speak for themselves.

Sous Vide Chashu

Both our chicken and pork are marinated for 24 hours before being cooked sous vide.
This gives us reliable texture, steady flavour and tenderness that holds together in the bowl.
Each portion is sliced to order.

Tare

Tare is the seasoning foundation of each bowl.
Our shoyu, miso and spicy versions are developed specifically for our double soup so that the broth and tare work together rather than competing.
Each batch is adjusted for balance and depth.

Noodles

We source noodles that hold their bite and match the style of our broths.
They are chosen for texture, consistency and suitability for eating in a market setting.

Toppings

Every topping serves a purpose, whether it is freshness, acidity or aroma.
Everything is prepared on the morning of service to keep the bowl balanced and clean from start to finish.