Est. 2014 — Old Quarter
Handcrafted Ramen.
Crafted every day.
Slow-simmered broths, handmade noodles, and authentic Japanese flavors — served in a quiet, lantern-lit room.
"A bowl begins long before it reaches the counter."
Our Philosophy
Patience, in a bowl.
At Yamamoto, every bowl begins the night before. Pork bones meet cold water at dusk; by morning, the broth is silk. Noodles are kneaded by hand, rested, and cut with the same quiet rhythm each day.
Nothing is rushed. A good bowl of ramen is a conversation between fire, time, and the people who tend to it.
Read our storyWhy Yamamoto
Six small obsessions that make one good bowl.
Fresh Handmade Noodles
Kneaded, rested and cut every morning, by hand.
12-Hour Broth
Pork bones and aromatics, slow-simmered overnight.
Premium Ingredients
Heritage pork, free-range eggs, organic produce.
Authentic Recipes
Traditions carried from Fukuoka and Sapporo.
Vegetarian Options
Plant-forward bowls built with the same care.
Quiet Hospitality
An evening that lingers, never hurried.
Signature Bowls
Six ways to know us.
Chef's PickTonkotsu
£17Twelve-hour pork bone broth, chashu, ajitama, kikurage, scallion.
Spicy Miso
£18House red miso, ground pork, sweet corn, charred garlic oil.
Black Garlic
£19Tonkotsu base finished with mayu and roasted shiitake.
Chicken Paitan
£17Creamy whole-bird broth, confit chicken, leek oil.
Shoyu
£16Aged soy tare, dashi-rich broth, bamboo shoots, nori.
VegetarianVegetarian
£15White miso, charred king oyster, soy egg, baby bok choy.
Chef's Recommendation
"The bowl should taste like the room it's served in."
Chef Kenji Yamamoto trained for nine years in Fukuoka before opening a small counter here in 2014. His Black Garlic Tonkotsu is a study in restraint — a tonkotsu finished with mayu, a touch of smoke, and shiitake roasted that morning.
— Kenji
Executive Chef
Our Process
From morning market to the final pour.
Step 01 / 04
Fresh Ingredients
Morning produce, clean aromatics, and carefully chosen cuts arrive before the first pot is lit.
01
Fresh Ingredients
02
Preparation
03
12-Hour Broth
04
The Perfect Bowl
Our Process
From morning market to the final pour.
01 / 04
Fresh Ingredients
Morning produce, clean aromatics, and carefully chosen cuts arrive before the first pot is lit.
02 / 04
Preparation
Dough is worked, rested, and cut for a firm pull that holds its shape in hot broth.
03 / 04
12-Hour Broth
Bones, kombu, and aromatics simmer slowly until the surface turns glossy and the body deepens.
04 / 04
The Perfect Bowl
Tare, noodles, broth, and toppings meet in one quiet moment, finished by hand and served immediately.
Ingredients
Quality you can taste, even before the broth.
Hand-cut Noodles
Flour, water, kansui, time.
Pork Bone Broth
Heritage pork, simmered overnight.
Ajitsuke Tamago
Marinated soft-boiled, jammy yolk.
The Room
A quiet evening, somewhere in Tokyo.
Dark walnut, paper lanterns, the gentle clatter of the open kitchen. Built for slow dinners and long conversations.
Seasonal Special
Truffle Black Garlic.
Twelve-hour tonkotsu finished with mayu, shaved black winter truffle, and a single brushstroke of gold leaf. Sixteen bowls served each evening, until they're gone.
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Broth Simmered
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Signature Bowls
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Fresh Ingredients
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Guests Served
Guest Notes
Kind words, from a quiet room.
"The broth alone is worth the trip. Deep, balanced, and not a hint of heaviness — you finish the bowl and feel restored."
Sophie Laurent
Verified Guest
"Quiet, dim, and run with the patience of a tea ceremony. The black garlic ramen is the best in the city."
Daniel Park
Verified Guest
"Vegetarian ramen that tastes like it was simmered for two days. Beautiful room, beautiful food."
Maya Okafor
Verified Guest
Tonight
Ready for your next bowl?
Tables fill quickly on weekends. Reserve in under a minute and we'll keep a stool warm for you at the counter.