High-end Japanese restaurant UMU celebrates retained Michelin Star, 20th Anniversary, and New Summer Menu

UMU, the Michelin-starred Japanese dining destination located in Mayfair, proudly retains its coveted Michelin star following the recent awards ceremony. Acknowledged among the best Japanese restaurants in the capital, UMU continues to uphold its reputation for outstanding culinary excellence.

This year marks a significant milestone for UMU as it celebrates its 20th anniversary. Two decades of unwavering commitment to craftsmanship, innovation, and the artistry of Japanese, namely Kyoto cuisine, have solidified UMU’s position in London’s high-end restaurant scene. Since its inception, UMU has continually pushed the boundaries of traditional Kyoto gastronomy, offering Londoners an immersive journey through the rich tapestry of the country’s culinary heritage.

At the heart of UMU’s philosophy lies a respect for traditional Kyoto cuisine (Kyo-ryori) and the sourcing philosophy behind it. Kyoto cuisine is characterised by its emphasis on seasonality, presentation, and the use of high-quality, locally sourced ingredients. UMU’s kitchen, led by Executive Chef Ryo Kamatsu takes pride in their commitment to sourcing and using sustainable and seasonal, quality produce on a daily basis.

Executive Chef Ryo Kamatsu brings a unique perspective shaped by his Argentinian-Japanese heritage. Trained in the art of Kaiseki, at the prestigious two Michelin-starred Kaiseki Ichimonji in Tokyo, Chef Ryo’s culinary skill reflects a harmonious blend of tradition and innovation. From spearheading his own Izakaya concept to exploring diverse landscapes, Chef Ryo’s journey culminates in his role as UMU’s Executive Chef, where he continues to elevate and redefine the essence of Japanese cuisine.

June will see the arrival of UMU’s new summer Kaiseki menu, geared towards lighter dishes and Japanese and European summer vegetables. As advocates of sustainability and ethical sourcing, UMU remains committed to procuring the highest quality ingredients, including line-caught fish sourced from Cornwall and the British Isles.

Complementing UMU’s culinary offerings is an extensive selection of premium sake curated by Head Sommelier Ryan Johnson. A Londoner against the grain with a profound passion for Japanese culture, Ryan’s journey at UMU began in 2016 under the tutelage of former Head Sommelier Ryosuke Mashio. Through dedication and perseverance, Ryan has mastered the art of sake service, earning the esteemed Kikisake-shi certification from the Japanese Sake Service Institute. Now at the helm as Head Sommelier, Ryan brings a wealth of knowledge and a discerning palate, ensuring each sake pairing enhances the dining experience at UMU. The sake list is comprehensive and features breweries Ryan has spent time at, from vintage declaring producer Kuheiji in Aichi and Souhomare in Tochigi who specialises in the ancient Kimoto brewing.

As UMU embarks on its 20th year, the restaurant remains dedicated to providing an unparalleled dining experience, where tradition meets innovation, and every dish tells a story of craftsmanship and passion.