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Our story
Nami began as a twelve-seat counter with one stockpot and a stubborn idea: that ramen should taste of patience.
Since 2014
We still start every broth before sunrise and pull our noodles by hand each morning. Nothing on the menu is rushed, and nothing comes from a packet.
Over the years the counter grew, the team grew, and the menu found its six signature bowls. The stockpot is still the first thing we light each day.
Broth simmered daily
Seats at the counter
Signature bowls
Average guest rating
Chef Name, Head Chef