Nestled inconspicuously on Bruton Place near Oxford Circus, UMU is a hidden gem that has withstood the test of time, celebrating its 20th year in the business. While it may not be the latest trendy spot on London’s culinary scene, UMU has maintained its Michelin star for an impressive eight years – a testament to its enduring excellence in the competitive restaurant industry. Executive chef Ryo Kamatsu reflects on his decade-long journey at the restaurant, tracing his culinary roots from Argentina to Japan. His training at Kaiseki Ichimonji was grueling yet formative, setting the stage for his immersive exploration of Japanese culture through the art of cuisine.
Kaiseki, a traditional Japanese multi-course haute cuisine, lies at the heart of UMU’s culinary philosophy. Originating from ancient tea ceremonies, Kaiseki represents the pinnacle of Japanese culinary arts, harmonizing seasonal ingredients’ taste, texture, appearance, and colors. UMU’s dedication to Kaiseki cuisine is evident in every meticulously crafted dish that embodies the essence of Kyoto’s gastronomic traditions. With a focus on top-quality ingredients and approachable flavors, UMU continues to uphold the rich legacy of Kyo-ryori, rooted in Kyoto’s culinary heritage.
Chef Ryo Kamatsu’s culinary journey has been marked by pivotal experiences that have shaped his palate and skills. From co-founding Izakaya Sakabukuro to working at Chizza in Argentina, each chapter of his career has contributed to his culinary evolution. Upon joining UMU in 2014, Kamatsu embraced the restaurant’s modernized approach to Kaiseki cuisine, incorporating Ikejime Cornish fish and innovative techniques while staying true to traditional Japanese culinary principles. Under his leadership, UMU has continued to refine its menu, offering a culinary experience that seamlessly blends tradition with innovation.
The Art of Pairing
As the demand for sake rises in the UK, UMU has placed a greater emphasis on enhancing its drinks pairing experience. Led by head sake sommelier Ryan Johnson, UMU’s beverage program complements the cuisine’s flavors with precision and expertise. Johnson’s meticulous approach to pairing individual components of dishes ensures a harmonious dining experience for guests. By involving customers in the pairing process, UMU offers a unique and interactive way to explore the nuances of Japanese cuisine and sake culture.
A Commitment to Tradition and Excellence
UMU’s unwavering dedication to traditional Japanese food preparation sets it apart from other Michelin-starred restaurants in London. While some chefs may rely on modern culinary techniques, UMU stays true to the five traditional cooking methods – raw, steamed, grilled, fried, and simmered – using traditional equipment to showcase the essence of Japanese cuisine. With a team of locally-trained chefs, UMU exemplifies a commitment to preserving and sharing Japanese food culture beyond sushi. Chef Ryo Kamatsu envisions UMU’s future as a hub for evolving culinary traditions and training the next generation of chefs to carry forward the legacy of Kaiseki cuisine.
UMU’s 20-year legacy of culinary excellence continues to captivate diners with its perfect blend of tradition and innovation. Through Chef Ryo Kamatsu’s expertise and dedication to Kaiseki cuisine, UMU remains a beacon of Japanese culinary artistry in the heart of London. As UMU embarks on its next decade, it stands as a testament to the timeless appeal of authentic Japanese cuisine executed with precision, passion, and a steadfast commitment to excellence.