10 QUESTIONS WITH YOSHINORI ISHII, HEAD CHEF AT UMU, MAYFAIR
UMU, a 2 Michelin-Starred Japanese restaurant nestled on Bruton Place, Mayfair, was founded in 2004 by restaurateur Marlon Abela, who had a vision to create the best Japanese restaurant in London. Alongside Chef Yoshinori Ishii, Abela introduced the London dining scene to Kaiseki style menus which originated in Kyoto, Japan. UMU has become somewhat of a hidden gem to foodies around the world. We sat down to talk to Chef Yoshinori Ishii, just as the restaurant celebrates the 15th anniversary of Umu…
1.) Welcome to The Mayfair Musings! When did your culinary journey first begin?
I have been cooking since I was a young child for my family but the start of my culinary journey officially began when I was aged 19 just after graduating from high school.
2.) You've worked at some wonderful restaurants in your time. Do you have any career highlights?
I have been fortunate to work for some great chefs in amazing restaurants but other than where I am working now at Umu, I would say I have two main career highlights. My first was working as a Sous Chef at the 3 Michelin-starred Kyoto Kitcho in Japan when I was just 25. The second was as the Head Chef at the Japanese Embassy for the United Nations in Geneva and New York, both experiences I will cherish forever.
3.) What first attracted you to Umu?
At the time, Umu was the only Japanese restaurant outside of Japan which respected Kaiseki cuisine. I also liked that the company was focused on delivering a fine dining experience of Japanese and European cuisine all paired with amazing wines and sakes as well.
4.) How has your culinary background shaped the way you are doing things at Umu?
Kaiseki cuisine is very important to me, it respects local, seasonal ingredients and is something I am proud to portray at Umu. I also like to use my background in Zen Buddhism culture, pottery and calligraphy to add a special touch to my dishes.
5.) Where do you source your ingredients from?
We use only the best suppliers for our products at Umu, to ensure we deliver the finest quality of fish and meat to our customers. Our fish is sourced from Cornwall, Scotland, Portugal, the Faroe Islands, Iceland and other European countries. We source our meat from local organic farms, hunters for game and the Wagyu beef comes from Japan.
6.) Do you have any market recommendations?
It is currently the prime season for live sea urchins, game and white truffles so I would definitely recommend trying these special ingredients.
7.) For those visiting Umu for lunch, what's available?
We offer a number of different options on our lunch menu. The Shokado-bento is a popular option as you get to try 2 cold dishes and 2 hot dishes along with a side of rice. We also have a sushi selection, sashimi selection and cold somen noodles with tiger prawns or vegetable tempura. These are all accompanied by a vegetable starter and a dessert. In addition to the lunch menu we also offer the Kaiseki tasting menu and a la carte.
8.) What about private dining options?
We have a semi-private dining area for up to 12 guests or the restaurant can be exclusively hired for up to 60 guests. Minimum spends apply and menus have to be chosen in advance.
9.) What's the best thing about being a chef?
For me, the best thing about being a chef is seeing a customer smile as a result of our hard work.
10.) When you're not busy working, where can you be found?
When I am not at the restaurant I love to spent time fishing in the river or at sea. I have had some great experiences teaching the Cornish fishermen all about the Ikejime technique of fishing, which has resulted in great quality fish for the restaurant. I also have a passion for making pottery so you can regularly find me in front of a pottery wheel.
Visit: UMU, 14-16 Bruton Pl, Mayfair, London W1J 6LX | Book: +44 (0) 20 7499 8881
