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Sourcing and Ikejime

Umu is dedicated to using the highest quality indigenous, line-caught fish from Cornwall and around the British Isles.

Executive Chef Ryo Kamatsu prides himself in using the traditional Japanese method Ikejime when handling the catch. More humane than what is practiced in Europe, the fish is pierced in two places just above the neck and the base of the tailfin, avoiding prolonged trauma. This 17th century historic technique from the Edo dynasty ensures unparalleled flavour and texture when preparing sashimi.