"Restaurant Umi" is located quietly in a residential area just 4-minute from Ebisu Station. There is something familiar about Chef Chinatsu Fujiki's French cooking, which focuses on a traditional Japanese style of cuisine consisting of one soup and multiple dishes taught to her by her grandmother. "Restaurant Umi" brims with life; the soothing blue of its interior stretches out like the open sky. It takes its name, "umi," from the ocean, which connects the world. Chef Fujiki chose the name because she grew up by the sea, and also as an homage to Michelin starred restaurant she worked at in Paris named "Sola," which sounds similar to the Japanese word for sky, "sora."
Chef Fujiki was born in Fukuoka, which borders the Ariake Sea. Her grandmother worked in the fields, and the young Fujiki loved her meals of homegrown vegetables and rice and locally caught fish and was always helping her grandmother cook. Her grandmother's home cooking never failed to bring smiles to the faces of her family members. Today, Chef Fujiki aims to recreate that kind of cooking. Her career as a chef started at Hotel Okura Fukuoka. After working there for about 5 years, she headed for France at age 24. There she worked at a bistro on the outskirts of Paris and Michelin-starred restaurants in Dordogne and the south of France. Upon returning to Japan, she honed her skills further at French restaurants such as Michelin 2-star "L’Osier" in Ginza. She went back to France in 2014, working as a sous chef at Parisian Michelin 1-star restaurant "Sola" under Chef Hiroki Yoshitake. After returning to Japan in 2017, Chef Fujiki opened "Restaurant Umi" in 2018. "I want it to be the kind of restaurant where you feel like you're at home, and to provide the kind of food that you know you can only eat here," says Chef Fujiki. When you sit down at a table, the first thing you are served is plain rice porridge. When eaten together with a consomme soup of dried shiitake mushrooms, flying fish, chicken, beef, and plenty of ginger, it warms your body to its core in preparation for the rest of the course. The menu consists of one soup and a range of dishes prepared with seasonal ingredients. She uses fish shipped directly from the Goto Islands or purchased at Tsukiji market, and vegetables from her home in Fukuoka or other farms in Miyagi or Wakayama. To accompany this cuisine made from Japanese ingredients, the restaurant offers a selection of alcoholic beverages—primarily French wine.
The minimalist interior makes ample use of white. About 80% of the tableware is made in Kyushu, including a selection of Saga Nabeshima ware and Nagasaki Hasami ware. Chef Fujiki puts the same care into selecting her tableware as she puts into her cooking. The restaurant is small, with the main dining area and a private room for four. Its relaxed, homely atmosphere makes it a good choice for an anniversary or even a place to propose. Feel right at home as you enjoy Chef Fujiki's innovative blend of traditional Japanese one-soup, multiple-dish cuisine, and French dining.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
A 7-minute walk from Ebisu Station, Exit East(JR Yamanote Line)