About | Umami Ramen Bar

The Owner

Roy Coyle

Roy grew up cooking in family kitchens long before Roy ever ran one professionally. After years working the line in busier kitchens, Roy opened Umami Ramen Bar in 2009 with a simple goal: a small room, a short menu, and nothing on the plate that couldn't be explained in one honest sentence.

We've kept the team small ever since, filled with cooks who actually care about the heirloom tomato they're cooking and servers who remember returning guests without being told. It's a small thing regulars notice, even if they can't quite say why.

Umami Ramen Bar has grown slowly and stayed close to home, adding a private dining nook and a small catering program along the way, but the kitchen still runs on the same rule it opened with: cook it properly, or don't put it on the menu.

What We Believe

Three things that don't change

Locally Sourced

We build relationships with growers and purveyors near Burlington and change the menu as the season allows.

Built By Hand

We make our own stocks, doughs, and sauces daily instead of ordering them pre-made.

Not a Franchise

Roy Coyle is still on the floor most nights, which tells you this is a family business, not a chain.

Sourcing

Where the ingredients come from

Our supplier list stays short on purpose — short enough that we know every name on it. Produce comes from growers a short drive from Burlington whenever the season allows, and a handful of trusted regional purveyors cover the rest of the year.

It costs more and moves slower than a single distributor would, but the duck breast on tonight's menu was raised by someone we've met in person, and the bread was baked here this morning.