Join us for an evening of exquisite dining experience with chef Yoshinori Ishii of two-Michelin-starred Umu in London, United Kingdom. This event will feature a delightful 6-course dinner featuring signature and original creations by chef, paired with highly rated wines handpicked by Robert Parker Wine Advocate.
Early bird prices, ending on March 5 2017 are at USD 225 (MOP 1800). Regular prices are at USD 250 (MOP 2000)
Early bird prices, ending on March 5 2017 are at USD 225 (MOP 1800). Regular prices are at USD 250 (MOP 2000)
About the Chef:
Yoshinori Ishii brings over twenty five years of cooking experience to the elegant dishes Umu is famed for. As well as being a highly accomplished chef, he is also a skilled fisherman, potter, and calligrapher. Ishii has a rare eye for artful display as well as flavour, incorporating his expertise as not only a chef but also a skilled artist into each dish.
Ishii trained for nine years at the three Michelin-starred restaurant Kyoto Kitcho in Japan. Although he was sous chef, he also took responsibility for cultivating traditional Japanese vegetables and preserving and arranging all the cultural assets owned by the restaurant- from flower arranging to tableware.
Yoshinori Ishii brings over twenty five years of cooking experience to the elegant dishes Umu is famed for. As well as being a highly accomplished chef, he is also a skilled fisherman, potter, and calligrapher. Ishii has a rare eye for artful display as well as flavour, incorporating his expertise as not only a chef but also a skilled artist into each dish.
Ishii trained for nine years at the three Michelin-starred restaurant Kyoto Kitcho in Japan. Although he was sous chef, he also took responsibility for cultivating traditional Japanese vegetables and preserving and arranging all the cultural assets owned by the restaurant- from flower arranging to tableware.
Following his time at Kyoto Kitcho, Ishii then became Head Chef at the Japanese Embassy for the United Nations in Geneva and New York. He then worked as Omakase Chef at Morimoto restaurant also in New York. During his time there he received the prestigious ‘Rising Star Chef’ award and was a finalist for the Vilcek prize for culinary arts.
Ishii has designed the menus at Umu with both the traditional Japanese restaurant goer and the contemporary Japanese food lover in mind. The emphasis is on the provenance of the ingredients, for true Kyoto food is based around the core elements of water, vegetables and fish. He uses both traditional Japanese produce, as well as locally sourced ingredients to create inventive Kyoto influenced cuisine, including Kaiseki; a Japanese banquet that traditionally accompanied the tea ceremony.
Ishii has designed the menus at Umu with both the traditional Japanese restaurant goer and the contemporary Japanese food lover in mind. The emphasis is on the provenance of the ingredients, for true Kyoto food is based around the core elements of water, vegetables and fish. He uses both traditional Japanese produce, as well as locally sourced ingredients to create inventive Kyoto influenced cuisine, including Kaiseki; a Japanese banquet that traditionally accompanied the tea ceremony.
About the series:
The International Chef Showcase is a prestigious event that brings top guest chefs from Michelin-starred restaurants around the world to restaurants in Hong Kong and Macau so diners here get to experience some of the world’s best cuisines without having to travel. It is organised as part of the partnership between esteemed wine publisher Robert Parker Wine Advocate and Michelin, and brings together the most sought-after wines with exquisite culinary creations by the critically acclaimed chefs.
Menu, Wines and Event Programme subject to changes without prior notice.
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