From the sea,
with care.

UMI began as a single counter in a narrow room on a side street. Chef Yuichi Maetomo had spent fifteen years behind sushi bars in Tokyo and Osaka before he decided to open a place of his own. He wanted a room small enough that he could hand every plate across the counter himself, and look the guest in the eye when he did.

That is still how we work. Every cut of fish is broken down in our kitchen the day it arrives. The rice is polished in house and cooked in small batches so it never sits. The soy is brewed for us by a small maker in Kyoto. We do not have a long menu. We have what is good today.

You can sit at the counter and let the chef decide, or order à la carte from the printed sheet. Either way, you are eating what we would eat ourselves.