Kaiseki
懐石料理
The Japanese cuisine that I specialized in in Osaka is a style of traditional tasting meal, to which I give a personal and new interpretation in the evenings that I host here at "Umai." The meal is made up of individual dishes served in a fixed order, while ensuring balance, seasonality, and harmony between flavors, textures, and colors.
The type and number of dishes vary according to the seasons, combining meticulous Japanese tradition with contemporary techniques and local ingredients that have been carefully selected and prepared especially for the evening.
Every month, new dates open for meals, where I host up to 22 diners in the evening.
The meal includes a variety of individual dishes, a personal dessert, a glass of Japanese beer to start, and a matching sake (Nihon Shu) is served alongside it - as part of the overall experience.
UMAI is located at 8 Abdel Rauf El Bitar Street, Tel Aviv-Jaffa. The meal begins at 7:30 PM and you are welcome to arrive a little earlier – to enjoy the space, the calm and the atmosphere.
冬
WINTER
SAKIDZUKE
A dish that opens the meal and sets the tone and season
Tarragon pickled in vinegar and mirin, lightly seared. Yuto cream and crispy konbu seaweed fries.
YUDE MONO
A delicate dish based on cooking or steaming, emphasizing purity of flavors and texture.
Silky Tamago Tofu, Dashi, Ankake, Katsuobushi Flakes and Ikura
SUIMONO
A serving of clear, light broth that balances the palate and prepares it for the rest of the meal.
Clear dashi stock with local squid ink
ABURI MONO
A dish prepared using precise Japanese technique, light and not heavy, emphasizing the raw material.
Giant oyster Gelardo, gently seared. Served with Kombu salt and sea grapes.
YAKI MONO
A seared or roasted dish, which creates depth, caramelization, and umami.
Seared Pacific cod, with boiled daikon and seared in soy, sake and aged mirin
NABE MONO
A dish that is gradually cooked in a winter-style pot, deepening flavors throughout the meal, served with pozo and goma dara sauces.
Shabu Shabu of thin slices of varying cuts of Israeli Wagyu
GOHAN
A rice-based dish served at the end of the meal, for a soft and balanced closure.
A delicate, seasonal sweet dish that varies depending on the ingredients and the season.
KANMI
A delicate, seasonal sweet dish
Varies depending on ingredients and season
The cost of the experience is 595 NIS per person.
The price includes: a glass of Japanese beer to start the evening, a selection of sake types tailored to the dishes throughout the meal, free soft drinks throughout the evening.
Please note: The selection of fish and seafood may vary depending on the daily catch and the availability of raw materials.
