Flavour that begins long before the plate.
Universe 51 began with a love of Japanese food — and the wish to serve it in Yangon the way it is meant to taste.
Our owner travelled to Japan to train — at a ramen school, a sushi and sashimi school, and a bar school — to understand the cuisine from the inside rather than from a distance.
In our kitchen, that learning meets experience: a Japanese chef with 47 years in the craft, alongside chefs with more than ten years in Japanese restaurants in Dubai and Malaysia.
- 01
Umami from nature
We build flavour from kombu, seafood and vegetables, and aim to avoid instant powder seasonings.
- 02
Essentials from Japan
Soy sauce, mirin, sake, rice and kombu are imported from Japan.
- 03
Made in-house, handled with care
Our ramen soup is made in-house, with fine noodles imported from Hokkaido. Meat and fish follow Japanese-style cold-chain handling.