A Japanese tasting meal inspired by Kaiseki
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Kaiseki - the Japanese cuisine I specialized in in Osaka - is a style of traditional tasting meal,
That I give a personal and new interpretation to on the evenings I host here at "Omai." 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 Al 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.
WINTER MENU "UMAI"
SAKIDZUKE
A dish that opens the meal and sets the tone and season
Kome no Hatsuyuki
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.
Tamago Dōfu
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.
Dashi Suimono
Clear dashi stock with local squid ink
AGEMONO
A dish fried using precise Japanese techniques, light and not heavy, emphasizing the raw material.
Kaki Furai
Panko-coated oyster, gently fried. Served with Kombu salt and sea grapes.
YAKIMONO
A seared or roasted dish, which creates depth, caramelization, and umami.
Gindara Daikon
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.
Yasai Mori
Seasonal vegetables and colorful oyster mushrooms for vintage cooking
Shiro Zakan
Thin slices of seasonal fish for gentle cooking in stock
Wagyu Toku Mori
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.
ZOSUI
Steamed Akita Ko Machi rice, with oxtail and chopped leek
KANMI
A delicate, seasonal sweet dish that varies depending on the ingredients and the 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 matched to 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 ingredients.
