Yumami started in a tiny home kitchen in Quezon City, where our chef obsessed over getting one thing right: the perfect bento. Not flashy. Not fusion. Just honest, balanced Japanese food, made the way it would be in a Tokyo home.
Every box is built around the principle of umami — that elusive fifth taste that makes good food feel like comfort. We grill on charcoal, cook rice in koshihikari, and source our nori straight from Ariake Bay.
01 / Sourcing
Direct imports from Hokkaido, Niigata, and Ariake. Local greens from Benguet farmers.
02 / Craft
Every bento is packed by a human, never a machine. Ten boxes or a hundred.
03 / Balance
One soup, three sides, one rice — the traditional structure that makes a bento feel whole.
04 / Care
We cook every box like it's going to someone we love. That's the whole secret.
“The bento is a love letter folded into a box.”
— Chef Hana, Yumami