About Us
Sanchome comes from the Japanese word for “third block,” a small neighborhood corner where people gather, eat, drink, and feel at home. That’s exactly the feeling we want here — a little corner where you can slow down and enjoy something made with care.
I started 15 years ago, scrubbing dishes and running around in my parents’ Japanese restaurant — my dad brought all his skills from Japan, and my mom made sure I learned the hard way. Since then, I’ve been experimenting, failing, and pouring my heart into every bowl I make, making everything from scratch, from our noodles to our broths simmered for over 12 hours to bring out deep, comforting flavor. Every bowl I serve today comes from all I’ve learned, every mistake I’ve made, and all the love I’ve put into getting it right.
You might catch me covered in flour from making noodles, or dripping wet from washing dishes — I’m far from perfect, but the ramen? Perfect, always.
About Us
Sanchome comes from the Japanese word for “third block,” a small neighborhood corner where people gather, eat, drink, and feel at home. That’s exactly the feeling we want here — a little corner where you can slow down and enjoy something made with care.
I started 15 years ago, scrubbing dishes and running around in my parents’ Japanese restaurant — my dad brought all his skills from Japan, and my mom made sure I learned the hard way. Since then, I’ve been experimenting, failing, and pouring my heart into every bowl I make, making everything from scratch, from our noodles to our broths simmered for over 12 hours to bring out deep, comforting flavor. Every bowl I serve today comes from all I’ve learned, every mistake I’ve made, and all the love I’ve put into getting it right.
You might catch me covered in flour from making noodles, or dripping wet from washing dishes — I’m far from perfect, but the ramen? Perfect, always.