A lineage of
hospitality.
Umenoya carries a lineage of hospitality passed down through generations. Inspired by childhood memories growing up in a restaurant family, Umenoya takes its name and recipe inspiration from Takao's grandmother's izakaya of the same name.
Tsukemono – Japanese pickles – based on family recipes passed down through the generations, are paired with seasonal ingredients and fresh local produce, creating unexpected flavours and textures that are unmistakably Japanese.
Takao Fujii
Born on a small island near Hiroshima, Takao grew up in the quiet rhythm of coastal Japan. As he left his home to find his own path, he carried childhood memories of flavours from his grandmother's izakaya with him.
A career designing in Paris for the Japanese fashion label Comme des Garçons cultivated his aesthetic eye and an appreciation for form, but it was his passion for food that led him to the kitchens of Europe, including Nobu in Milan.
Today, in the kitchen and dining room of Umenoya, chef Takao Fujii combines his culinary and aesthetic skills to create a menu that is a marriage of form and flavour.
The setting
is not a backdrop.
At Umenoya, the setting is not a backdrop, but an active part of the experience, where the kitchen and table exist as one shared space.
Fifteen seats arranged around the workspace bring the guest and chef together in the moment.
Stone, wood and ceramics; every material serves a purpose to elevate the omakase experience.
