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.
SPRING MENU "UMAI"
SAKIDZUKE
A seasonal amuse-bouche that offers a glimpse into the evening’s flavors
Umi no Shizuku
A delicate bubble-like sphere that bursts in the mouth, filled with clear kombu dashi and lightly pickled Japanese cucumber.
YAKIMONO
A flame-kissed dish that highlights the ingredient’s natural essence
Yaki Ika
Locally sourced squid, seared for seconds on a hot plancha, seasoned with fine sea salt and fresh sudachi citrus.
MUKOZUKE
A seasonal sashimi course
Kori Zashi
Bluefin tuna toro sashimi, served with subtle wasabi granita and light soy-kombu oil.
SUIMONO
A clear broth dish based on traditional Japanese katsuobushi
Aodashi
Classic clear dashi broth infused with a touch of matcha, roasted field peas, and vongole clams.
ABURI MONO
Lightly seared wagyu course
Aburi Rosu
Thin slices of wagyu beef served with a mini pan and chilled wagyu-fat stone for interactive searing at the table.
KUCHI NAOSHI
A palate cleanser to refresh and transition into the next flavors
Kimuchi Aisu
A scoop of spicy-sour Japanese kimchi-based ice cream.
SUMIYAKI ZAKANA
Charcoal-grilled fish dish
Gindara Saikyozuke
Black cod marinated in white miso and sake, gently grilled to a sweet and crispy glaze, served with seasonal Japanese pickles.
GOHAN
Rice dish to complete the meal
Wagyu Araki Konufi
Slow-cooked wagyu cheek confit with black garlic beef reduction, served alongside a bowl of homemade furikake rice.
MIZUMONO
Dessert
Sakura No Tobira
A delicate sakura-flavored chocolate dome hiding a surprise dessert within, revealed when hot caramel sauce is poured over.
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.
