Find out why it’s not science, it’s ramen
If you know, you know. Lovers of ramen take this dish seriously and Umami Dojo takes it to the next level. Take a seat in the quaint setting of the ramen-ya and watch as the experts here siphon their delicious bonito fish stock in glass siphons, equivalent to a cold brew or science lab. Umami Dojo use three types of stock to make the broths for their delicious ramen dishes, bonito, sardine and chicken, to maximise the umami flavour. It’s a fun new experience even for a seasoned ramen lover.
