Put simply, UMU was one of the very first Japanese restaurants to offer an authentic Japanese experience in London. The Michelin-starred restaurant proudly celebrated its 20th anniversary with a series of dinners. Over the past two decades, UMU has become a cornerstone of Japanese fine dining in London, celebrated for its innovative approach, unwavering commitment to quality, and deep respect for traditional Japanese culture.
Whether you’re an experienced Japanophile or want to learn more about the culture, UMU’s menu was influenced by the traditions and delicate cuisine of Kyoto, following and preserving the philosophy of kaiseki, a refined multi-coursed dining style.
To mark this significant 20-year milestone, former legendary UMU Executive Chef Yoshinori Ishii returned in collaboration with Ryo Kamatsu, to offer exclusive evenings of exceptional cuisine, featuring the finest sake, and a landmark collaboration with Moët & Chandon whose selection of vintage champagne made for an evening of remarkable sake and celebrations.
An Evening of Sake & Celebration
We experienced an intimate and exclusive sake dinner. In collaboration with World Sake Imports, and featuring the return of former Executive Head Chef Yoshinori Ishii, it was a very special dining experience.
UMU presented a curated tasting menu paired with some of Japan’s top sakes. Among them was Masumi, a sake with a rich heritage dating back to 1662, brewed in the Japan Alps of Nagano Prefecture. The high quality of Masumi is attributed to the region’s cold climate and crystal-clear waters. It’s so esteemed that it was named “The Mirror of Truth”, becoming a national treasure for the nearby Suwa Taisha Shrine. Another highlight was Souhomare, owned and operated by the Kona Family since 1872 in the Tochigi region. This sake gets hand-brewed from the finest Yamada-nishiki rice using the old Kimoto preparation method. Two other sakes with deep-rooted tradition included Akitabare and Tamagawa, coming from the Tohoku and Kyotango regions respectively.
A really special element about UMU is the team. Led by Nick Brun, most of its members have been there for years, with some working since the restaurant’s inception two decades ago. To be this loyal and passionate all these years, you’d know UMU is a GREAT place to work in—with the staff simply exchanging looks and reading the others’ cues to know what to do—you can tell that they are one cohesive unit.
The Menu
The celebration dinner was all about UMU’s most iconic dishes, all complemented by a thoughtfully curated selection of sakes, handpicked by UMU’s Head Sommelier, Ryan Johnson.
The evening began with Japanese Finger Foods paired with Masumi Sparkling; a premium unfiltered sparkling version of the sake. Next came the Kombu Cured Sea Bream alongside Scallop Miso, carefully partnered with Dewazakura Omachi Junmai Ginjo—a complex yet fun sake.
The Nimonowan featured Lobster and Prawn Shinjo, while the Tsukuri offered a selection of sashimi, paired with the delicate and astonishingly subtle Koshi no Kanbai, as well as Sohomare Tokubetsu Kimoto Junmai, a contemporary rendition of the ancient Kimoto style.
The highly anticipated sushi course included Sea Bass with sesame, Langoustine with ginger, Toro Aburi with truffle, and Crab Courgette alongside Akitabare Suirakuten Junmai Daiginjo, a rarefied, multi-hued flavour.
The penultimate selection was the Yakimono which included Eel Kabayaki & Wagyu Beef with seasonal accompaniments, and the classic Tamagawa Tokubetsu Junmai.
The evening ended sweetly with a Charamisu featuring Sake Kasu. The Charamisu, laced with matcha, was and still is one of London’s most iconic desserts.
These celebratory events offered a unique opportunity to showcase the distinguished sake partners and Moët & Chandon’s unparalleled vintage champagnes. As one of the original luxury Japanese establishments in London, UMU will definitely be around 20 years from now.
To discover more, visit: umurestaurant
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All imagery courtesy of UMU London.