In a snapshot
12:00- 14:30 Lunch
18:00- 23:00 Dinner
18:00- 23:00 Saturday
Who is the Head Chef
Menus & Brochures
Umu, which, in Japanese, means ‘born of nature’ is London’s first Kyoto influenced restaurant and opened on 1st September 2004. Within five months of opening, Umu won a Michelin star.
Situated at 14-16 Bruton Place, Umu serves timeless Japanese cuisine in the heart of Mayfair. The restaurant seats sixty-four: thirty-eight in the main restaurant, ten at the sushi table, twelve at the sake table and another four at the cellar table.
Umu was the third establishment to be opened by MARC (Marlon Abela Restaurant Corporation) in London. Coming into its tenth year the portfolio includes Cassis Bistro, The Greenhouse and Morton’s in London, as well as Morello Bistro in Connecticut, A Voce Madison, A Voce Columbus and Francois Payard Bakery all in New York, and Bistro du Midi in Boston. Encompassed in the MARC Group is also MARC Fine Wines, the group’s independent fine wine merchant.
Yoshinori Ishii brings over twenty years of cooking experience to the elegant dishes Umu is famed for. As well as being a highly accomplished chef, he is also a skilled fisherman, potter, and calligrapher. Ishii has a rare eye for artful display as well as flavour, incorporating his expertise as not only a chef but also a skilled artist into each dish.
Ishii trained for nine years at the three Michelin-starred restaurant Kyoto Kitcho in Japan. Although he was sous chef, he also took responsibility for cultivating traditional Japanese vegetables and preserving and arranging all the cultural assets owned by the restaurant- from flower arranging to tableware. Following his time at Kyoto Kitcho, Ishii then became Head Chef at the Japanese Embassy for the United Nations in Geneva and New York. He then worked as Omakase Chef at Morimoto restaurant also in New York. During his time there he received the prestigious ‘Rising Star Chef’ award and was a finalist for the Vilcek prize for culinary arts.
Ishii has designed the menus at Umu with both the traditional Japanese restaurant goer and the contemporary Japanese food lover in mind. The emphasis is on the provenance of the ingredients, for true Kyoto food is based around the core elements of water, vegetables and fish. He uses both traditional Japanese produce, as well as locally sourced ingredients to create inventive Kyoto influenced cuisine, including Kaiseki; a Japanese banquet that traditionally accompanied the tea ceremony.
Private Dining: 64
ContactAddress: 14-16 Bruton Place, London, W1J 6LX, United Kingdom
Telephone: Click to show