• portpolio5
    octopus, pickled cucumber, chilli
  • portpolio4
    fried Brussel sprouts, roast carrots, dashi custard
  • portpolio3
    soy braised pork belly, broccolini, pickled cabbage
  • portpolio2
    roasted carrots, beetroots and rice vinegar dressing
  • portpolio1
    seared scallop sashimi
  • Upcoming Events

    wine dinner 27th august
  • regions of japan dinners coming in october

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

Book Online

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