Head chef Yoshinori Ishii is a perfectionist when it comes to ingredients and techniques, even showing Cornish fishermen how to humanely handle line-caught fish (the ancient Japanese method of ‘ikejime’) as well as creating his own unique artisan tableware. Dine on innovative Kyoto-influenced dishes served Kaiseki style - a finely choreographed delivery of beautifully crafted dishes designed to showcase the skills and aesthetics of the chef.
For one night only Umu are hosting an exclusive dinner to celebrate the anniversary with Executive Chef Yoshinori Ishii from Umu and Executive Chef Clement Leroy from sister restaurant The Square. Dinner is priced at £185 per person and includes an 8-course tasting menu of special dishes - with additional wine pairing available.
Guinea fowl and smoked eel pâté en croute; Cornish cuttlefish with Kaluga caviar; Northern Irish eel Kabayaki with Elvers and pigeon and foie gras cooked in a buckwheat crust with blackcurrant and aubergine.