Authentic Sapporo ramen crafted with layered broths, handcrafted Mino ware bowls, and techniques rooted in Japanese tradition.
●Miso · Shio · Shoyu
●Abura Soba
●Nishiyama Noodles
●Handcrafted Mino Ware Bowls
●Highball · Beer · Soft Cream
Our Story
UMAMI LAB began with a simple question: What kind of ramen do we genuinely want to eat, every day, in London?
We weren’t looking for something louder or more extreme. We were looking for ramen that felt honest, ramen you could return to again and again.
That search led us back to Sapporo, in Hokkaido, Japan’s northern island, a place where food is shaped by cold winters, patience, and respect for ingredients.
What We Believe
一
Where flavour is built slowly, and nothing is added without reason. Every broth is a product of patience, developed over hours, never rushed.
二
Thoughtfully sourced, carefully chosen. We use Nishiyama noodles, made in Sapporo since 1953, and the essential ingredient of authentic Sapporo ramen. We are the only establishment in London to do so.
三
We serve our ramen in handcrafted Mino ware bowls, made in Japan. The weight, the curve, the balance: all chosen to let the ramen look and taste its best.
Core Styles
味噌
Rich miso broth, chashu pork, corn, butter, menma. Sapporo’s signature style.
塩
Delicate, clear salt-based broth. Clean and pure, the most refined of our core styles, letting ingredients speak.
醤油
Soy sauce-seasoned broth with layers of umami. Balanced, savoury, and timeless, a Japanese classic reinvented.
The Craft
Every ramen is served in handcrafted Mino ware bowls, made by Japanese artisans. The weight, the curve, the balance, each bowl is chosen to frame the ramen.
Each bowl is individually crafted by artisans in the Mino region of Japan, following centuries-old ceramic traditions.
The curve of the bowl directs heat and aroma. The weight signals intention. Nothing is accidental.
Because how ramen is served matters as much as how it is made. We believe presentation is part of the taste.
— UMAMI Lab, London
Our Menu
From Sapporo miso to abura soba, karaage to Japanese highball, every item is chosen with the same care as the bowl it’s served in.
