Ramen lovers are raving about this little Japanese restaurant hidden behind a quaint façade that has an unusual method for making its broth.

The kitchen at Umami Dojo in Pyrmont, , looks like something out of a science lab with a series of siphons they use to make their delicious bonito fish stock used in their Katsuo ramen. 

To make the stock, chef and co-owner Keiji Mizuno, infuses the broth with bonito shavings imported from by passing it through a siphon that is usually used to make drip coffee. 

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Umami Dojo has become a hot spot for foodies lately with Sydney blogger Adrian Widjonarko uploading a clip to TikTok about his visit to the ramen restaurant that has more than 33,800 views.

'The chicken is also sous vide to perfect! The broth is super clean and rich at the same time,' he wrote. 

Many of his fans were quick to comment and keen to try the eatery's signature ramen. 

'Wow wow wow!!! I have to go here!' one person said.  

'Damn! This is next level,' commented a second.

'This looks like a intense lab science scene in a cartoon,' a third joked. 

Umami Dojo co-owner Yumiko Mizuno said bonito, a fish commonly used in Japanese broths, is highly volatile and needs to be cooked at a consistent temperature to get the best flavour.  

'By using siphons, it enables it to reach the best temperature to brew bonito shavings constantly and extract the best smokey flavour just before serving it,' she said. 

'We opened Umami Dojo to broaden Japanese dashi (fish broth) culture so more people here in Australia can experience real Umami from natural ingredients.'

Umami Dojo use three types of stock to make the broths for their delicious ramen dishes, bonito, sardine and chicken, to maximise the umami flavour.    

The restaurant offers a range of authentic Japanese dishes on their menu including the famous ramen for $18-$22 as well as gyozas, chicken karaage, tempura fish cakes. 

To book, head to the Umami Dojo .