The story
The experiment
that stayed.
Ramen was not in the original plan. It arrived as an experiment — the kitchen curious, the team bold enough to try. Then the guests came back for it. Then the kitchen fell in love with it.
That was enough. The ramen stayed.
Jince builds the noodles in-house. The broth takes time — real time, not a shortcut. Three bowls, each its own conviction: a soy-based shoyu, a deep miso, a fragrant coconut milk. They exist on the Sfumato menu the same way any dish earns its place here: because the kitchen genuinely believes in it.