Our Story
A kitchen built around the broth pot
Roy Coyle spent years working other people's kitchens before opening Umami Ramen Bar in 2009, determined to build the broth pot around patience instead of speed. It's a bigger room now, but the pace hasn't changed a bit, and neither has the habit of doing fewer things properly instead of more things quickly.
We'd rather cook around what a handful of trusted growers near Burlington bring in than chase every ingredient a bigger menu would need. It limits us some weeks, and we think the plate is better for it.
A good plate can still feel wrong in the wrong room, so we built ours around worn tables, low evening light, and a staff that knows when to leave a table alone. People tell us it feels like being expected, not just served.
