Karan Gokani of Hoppers London

• Umami Talk
• From England

June 2022

Ikoyi Jeremy Chan

• Umami Talk
• From England

September 2020

Les Nomados Chris Koetke

• Umami Talk
• From USA

September 2020

Mitsuru Saiki, Kyo Ryori Jikishinbou Saiki

We asked Mitsuru Saiki, the owner of "Kyoto Tokishinbo Saiki", who won 1 Michelin star, to talk about "umami".

• Umami Talk
• From Japan

September 2020

Wakiya Chef Yuji Wakiya

Chef Yuji Wakiya, one of Japan's leading Chinese chefs and owner of "Wakiya Ichiemi Charou", talked about umami while making hui kohlow.

• Umami Talk
• From Japan

September 2020

Nativo Tetsuo Ota

Mr. Tetsuo Ota, the chef of "NATIVO" in Sangenjaya. He talked about umami while making a local Peruvian dish "Seco de Carne with Beef Coriander".

• Umami Talk
• From Japan

September 2020

Mark Dobbie of som saa, London, and Dr. Johnny Drain

Thai food uses a wide array of seasonings which are very high in Umami. Mark Dobbie, co-Head Chef of som saa, talks about the role of the fifth taste in Thai food with food scientist Dr. Johnny Drain.

• Umami Talk
• From England

September 2020

Nuno Mendes and Edoardo Pellicano of Mos, Shoreditch

Nuno Mendes, Executive Chef of Chiltern Firehouse, and Edoardo Pellicano, Head Chef of Mos, Shoreditch, tell us how they develop their understanding of Umami and use it to create new flavour combinations.

• Umami Talk
• From England

September 2020

Selin Kiazim of Oklava, Shoreditch

Join Selin as she discovers the Umami underpinning her dishes inspired by her Turkish Cypriot heritage.

• Umami Talk
• From England

September 2020

Rob Roy Cameron of Gazelle, Mayfair

Rob Roy Cameron, Head Chef of Gazelle in Mayfair, cooks Squid and Cured Jowl with Pickled Girolles

• Umami Talk
• From England

September 2020