Umami

Umami takes its name from the fifth taste identified by Japanese professor Kikunae Ikeda and builds a concept around intensity of flavour and simplicity. Pared-back service is central, with Jessica running the dining room alone. The restaurant holds a Michelin one-star distinction and presents a refined, small-scale fine-dining experience focused on tasting-menu-style service. The kitchen cannot accommodate allergies or intolerances to gluten, garlic, sesame and dairy. The dining room is a small, elegant space with a sleek, pared-back design and only 16 seats, creating an intimate and convivial atmosphere. Modern, contemporary cuisine draws on world and Asian influences and is served as two fixed set menus rather than à la carte. The fusion-driven cooking emphasises fragrance, creativity and savoury expression through permanent use of soy and repeated Asian ingredients such as miso, soba and hoisin. René Fieger is the sole chef in the kitchen. Specialties include spice-crusted red tuna tataki, pan-seared duck foie gras escalope, soba noodles with sesame cream, Charolais beef with miso and roasted garlic emulsion, duck breast with hoisin jus and a mango and Sichuan pepper dessert.