We invite you to explore Chef Corey Kosel's creative spin on Asian inspired cuisine.
Our produce is sourced locally.
Our fish is always fresh, never frozen.
The red tuna is flown in fresh from Hawaii 2-3 times a week.
The goat cheese is from Mackenzie Creamery in Hiram.
The hydroponic greens are grown by Great Lakes Growers in Burton.
The coffee is roasted by Crooked River Coffee in Cleveland.
The tofu is hand-crafted by Cleveland Tofu Company.
We also offer delicious vegetarian, vegan, and gluten free choices.
We are located on Main Street in beautiful downtown Chagrin Falls, steps away from the best view in Northeast Ohio.
Umami supports local and sustainable purveyors whenever possible. We use only the finest quality meats, cheeses, produce, and fish.
Chef Corey brings his unique, bold, savory flavors to an ever changing seasonal menu.
Pork Spareribs | quinoa, smoked hoisin glaze
Sashimi | faroe island salmon, yellow fin tuna, white tuna
Yellow Fin Tuna 'Poke'
Cauliflower Coconut Soup
Daily Shrubbery | local greens, mckenzie goat cjheese, radish, cucumber, asian pear, carrot, creamy lemon vinaigrette
Hawaiian Tombo l Chilled Soba noodle salad, leeks, squash, peppers, Soy sesame Vinagrette
Hapuka l roasted potatoes, brussel sprouts, bacon dashi broth, apple kimchi
Peanut Salted Caramel Pot de Creme
Chocolate Cherry Bread Pudding
Chef Corey's special 5 course prix fixe menu.
Enjoy seasonal delights, each course includes expertly paired wine.
Reservations are required, space is very limited.
Next Supper: Monday, October 3rd
Supper begins at 6:30
$75/person, excluding tax & gratuity
Join Chef Corey, along with 11 more of Cleveland's most talented chef's, at the Westin Cleveland Downtown, to benefit the American Liver Foundation.
Flavors is a culinary experience that goes beyond the traditional gala providing guests with the unique experience of having a top local chef prepare a multi-course, wine-paired dinner tableside. The evening showcases the signature dishes of our culinary experts in Northeast Ohio, and takes you beyond the usual restaurant fare. Unleash your inner "foodie" and experience a distinct evening of dining while helping to fund the research, education, and advocacy efforts of the American Liver Foundation.
Visit the event website for more information. Hope to see you there!
Monday, October 17th, 6pm
Event Emcee: Maureen Kyle, WKYC TV-3
Chef Corey Kosel honed his craft on the West Coast, the East Coast, and is now proud to call the North Coast his home. After attending San Diego Culinary Institute in California he headed east for New York City where he cooked at acclaimed restaurants including Mas Farmhouse and Sous Chef at Trestle on Tenth. Corey's career then took him upstate with the opportunity to become a chef at Richard Gere's famed Bedford Post Inn. Corey made his way to Cleveland where he quickly made a name for himself around town, working in some of the most exciting kitchens in the city including Chef de Cuisine at Market Garden Brewery.
Chef Corey, along with Sous Chef Andrew Nichols, is extremely excited to take over the reigns of Umami. His style is simple and straightforward, with a unique talent to make the simplest foods taste unbelievable. We are beyond excited to welcome Corey to our family!
FRONT OF HOUSE
Over the past 25 years, Nicole Williams has worked at some of the best restaurants throughout Europe and the United States. From England to France; from California to Vermont, she has left her unique charm and charisma with everyone that has had the pleasure of dining with her. Along with her behind the scenes guru, Mike Mendlovic, Nikki truly makes the magic happen at Umami.
When not at the restaurant, you will inevitably find her taking care of her dogs, horses, pig, goats, bunnies, and the rest of her menagerie.
Please meet Nicole's dedicated, knowledgeable, staff...
Mike, Gail, Tim, Steve Bob, Kristin, Stephanie, Virginia, Brittany, & Cassie