A JAPANESE TASTING DINNER inspired by Kaiseki
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Kaiseki – the Japanese culinary art I trained in while living in Osaka – is a traditional tasting-style meal,
which I now reinterpret through intimate evenings I host at UMAI.
The experience consists of individually plated courses, served in a set sequence with a strong emphasis on balance, seasonality, and harmony between flavors, textures, and colors.
The number and type of dishes vary with the seasons, blending Japan’s meticulous tradition with contemporary techniques and carefully sourced local ingredients, crafted specifically for each evening.
Each month, new dates are released for these special events, where I host up to 22 guests per evening.
The meal includes a variety of personal courses, a dessert, a Japanese beer to start, and a curated selection of sake (nihonshu) served throughout the dinner — all part of a holistic sensory journey.
UMAI is located at 8 Abed El Rauf El Bitar Street, Tel Aviv–Yafo.
Dinner begins at 19:30, and you're welcome to arrive a bit earlier to enjoy the calm, the space, and the atmosphere.
SUMMER MENU "UMAI"
SAKIDZUKE
An opening bite that offers a glimpse of the season and sets the tone for the meal.
Tsumetai Ame
Compressed, lightly fermented watermelon in its own juice, topped with a clear watermelon‑consommé gel, fresh shiso oil, and sanshō pepper. Served with a quick kombu‑jime wild Alaskan sockeye salmon fillet.
HASSUN
A single bite that heralds the season, unites “mountain and sea,” and sets the tone for the rest of the meal.
Aburi Ko Maki
Ultra‑thin aburi‑seared wagyu enveloping a delicate local crystal shrimp tartare, served with a warm sauce that continues to finish the cooking.
HIYASHI-WAN
Chilled Dish
Kani Sui Gyouza
Cold dumplings filled with brown crab meat, served in a bowl of chilled white ponzu broth, studded with frozen dashi and ginger cubes that slowly melt and refresh each bite.
MUKOZUKE
Seasonal Sashimi
Kori Sashi
Fresh ocean fish sashimi served atop an ice dome, with freshly grated wasabi and otsukuri shoyu.
SUIMONO
A crystal‑clear broth crafted on a base of Japanese katsuobushi.
Wakayama Sui
A warm summer consommé with snow peas, seared farida, and finger lime pearls.
MUSHIMONO
A tender, comforting steamed dish.
Wasabi Ha Chimaki
Chimaki of sticky mochi rice filled with “Lulu” chicken wing confit, steamed inside fresh aromatic wasabi leaves.
YAKIMONO
A seared dish on an individual basalt stone.
Yōgan-yaki Wagyu
Local wagyu slices seared on a hot basalt stone, served alongside summer vegetables with tamari sauce and garlic salt.
SOMEN
A dish to finish the meal.
Kimi Somen
Chilled sōmen noodles with sudachi‑infused steam, truffle sauce, and cured egg yolk topped with furikake.
MIZUMONO
Dessert
Suppakute Oishi
Yuzu panna cotta, lime peel and seasonal fruits
The experience is priced at ₪595 per guest
The price includes:
A glass of Japanese beer to open the evening
A curated selection of sake pairings throughout the meal
Complimentary soft drinks available all evening
Please note: The selection of fish and seafood may vary depending on the daily catch and ingredient availability.
