Umami Dojo

We only have 8 tables of limited capacity. Booking is highly recommended. Please send your name, phone number, a number of guests and preferred date/time via email: [email protected], SMS:0413584553 (text only) or Messenger. Please make sure you receive a booking confirmation by SMS and respond "Y" to confirm. Umami Dojo opened on January 2nd, 2021. Keiji Mizuno is the head chef and is self taught. Umami Dojo specialise in Torigara (chicken bones) shoyu with fish (bonito or sardine) broth ramen. Their soups are NO MSG and they use genuine dried-fish flakes/chips that are self imported from Japan so you can enjoy real UMAMI from natural ingredients. Using a siphon to make the broth by brewing bonito flakes is the highlight of our restaurant.