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    Experience Our Sake Sensation 6 Courses with matching sake.

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The Sydney Morning Herald

Kerby Craig

Head Chef

The creative mind behind Ume’s stoves, Kerby Craig has established himself very quickly as one of Sydney’s youngest up and comers. In 2000 Kerby’s journey into hospitality started with a first year apprenticeship at the Rozelle restaurant of Tetsuya Wakuda.

Experience Japanese
Casual Fine Dining

6 Course, Seasonal degustation

Dine with Us

Boutique sake list

rare and small producer Nihonshu

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