Test Utsumi

Fish is prepared with different salting and resting methods for each part, optimizing umami through blade and temperature. Fresh fish infused with aroma through straw grilling, moistly cooked shellfish, and sake snacks paired with fragrant vegetables are among the dishes that will keep your cups filled. The broth, based on kombu and bonito flakes, brings out a clear umami, while citrus and vinegar refine the aftertaste in the Utsumi style. For the finale, seasonal clay pot rice or small noodles are served, allowing you to enjoy freely whether in a course or à la carte. We offer sake that complements the meal, along with a selection of wine and Japanese liqueurs, suggesting harmony with the dishes.

A high-quality space with a white wood counter and calm lighting that enhances the presentation of the dishes. The aromas rising in front of you, the sound of the fire, and even the temperature of the dishes become part of the experience. Whether it's a special day or an ordinary night, we welcome you with a comfortable sense of distance in our service.

The name 'Utsumi' embodies the desire to express a quietly deep umami, like a calm inland sea. We listen closely to the voices of producers and value reflecting the changes of the seasons on our plates, gradually moving closer to our ideal flavor every day. From now on, we will continue to create memorable dining experiences with honest and unadorned dishes.

A chef who believes in creating lingering flavors through the study of ingredients and cooking techniques, focusing on the design of salt, acidity, and aroma. He personally visits markets and production areas, valuing firsthand information and seasonal feelings. While his cooking emphasizes 'subtraction,' he balances surprising flavors in each bite with a lightness after the meal. Today, he carefully prepares dishes that gently accompany the stories of his customers.