Ēge Umi offers a harmony built on balance, intuition, and finesse; a distinctive gastronomic experience in deep connection with nature. Each plate tells a story shaped by the coast, the sea, and the sun, grounded in memory, guided by intention. The Aegean herbs are wild, fragrant, and full of memory. The memory of the Aegean and the subtle artistry of refined techniques come together, revealing the unexplored taste of umami.

The menu follows the rhythm of the seasons, with each dish transforming into a story. Served as an amuse bouche, the gochujang muhammara offers a vibrant introduction, while the beef tataki, delicately seasoned with kumquat kosho, brings a refined touch. The mussel croquette, presented on the shell, carries the texture of the Aegean, while precise cooking techniques reveal the depth of umami.

Aegean herbs and root vegetables take center stage with their natural character. Each ingredient contributes precision, intuition, and finesse, leaving an enduring impression. Shaped by the seasons, the menu is not a fusion but rather a sincere harmony where two ancient cultures meet in emotion and flavor. A dance between instinct and discipline, warmth and refinement, where the journey unfolds, one course at a time. Aegean in heart, Japanese in focus. Ahãma in soul.