London is one of the greatest food cities in the world, but it has a problem. If you want high-end Japanese food, you often have to choose between a “boring” traditional experience or one that is excessively overpriced.
We started Umami from Rome because we believe there is a third way—one built on respect, innovation, and genuine soul.
The Two Sides of Our Kitchen:
Our approach to food changes depending on the experience we are creating.
When we perform a Sushi Omakase, we practice what we call “Respectful Innovation.” We aren’t interested in “fusion” for the sake of it. We add a “touch”—a leaf of seasonal basil or a hint of Italian citrus. Simple elements that respect the fish but wake up the palate. Even our Japanese guests, who have grown tired of the “same old” traditional sushi, have told us they appreciate this. It’s the food they know, but it finally feels alive again.
However, in our Supper Clubs and Izakaya nights, we let our “Itameshi” heart beat a little faster. This is where we truly blend our worlds. We might take a traditional Italian recipe and infuse it with Japanese fermentation techniques, or transform a classic Japanese dish with a bold Italian spirit. It is a constant conversation between our two cultures, swapping ingredients and techniques to create something you won’t find anywhere else in London.
Merging the Palate (and the Bottle):
Behind every dish is a “merger.” I bring my technical knowledge as a sommelier to find the perfect liquid bridge—whether it’s a delicate Junmai Ginjo or a robust, savory sake. Mattia and I taste everything together until my knowledge and his chef’s instinct meet in the middle. We don’t just pair drinks; we curate a journey.
Hospitality Without the Ego:
But the most important ingredient isn’t on the plate. It’s the conviviality.
In both Italian and Japanese culture, the table is a sacred space for sharing. Whether you are at our Omakase counter or a shared table at a Supper Club, the goal is the same: to talk to your neighbor, share a glass of sake, and enjoy the moment.
We know the industry, we know the suppliers, and we know that much of the “fine dining” scene has become a transaction rather than an experience. We don’t want you to leave feeling like you just paid a “luxury tax.”
We want you to leave in a happy mood. Our success isn’t measured by the price of the ticket, but by the feeling in the room. We want you to look back on your evening and realize that the food was beautiful, the pairings were thoughtful, but most importantly—you actually had a good night.
— Giulia & Mattia
Umami from Rome 