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.
Wild Mushrooms | fresh ginger, tamari
Sashimi | yellowtail hamachi, yellowfin tuna
Poke | faroe island salmon, hamachi, yellowfin tuna
Local Greens | mobay cheese, tomato, cucumber, radish, ginger tamari vinaigrette
Sea Scallops | braised greens, gochujang spaetzle, sweet tamari
Sweet ‘N’ Spicy Pork Spare Ribs | fingerling potato salad, veggies, kimchi mayo, thai basil oil
Pear Bourbon Crisp
Chocolate Hazelnut Pot de Creme
Butternut Squash Coconut Bread Pudding W/ Rum Caramel
Join Chef Corey (and over 15 other Northeast Ohio chefs) at The Westin Cleveland Downtown, Monday October 15th. Contact Flavors (https://alfflavors.org/northeastohio/) for more information.
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.
Only 2 Monday Supper Clubs remaining this year:
Supper begins at 6:30
$75/person, excluding tax & gratuity
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 his Sous Chef, Andrew Nichols, has a pure and straightforward style. We invite you to experience Corey's unique talent of making the simplest ingredients taste unbelievable.
FRONT OF HOUSE
Over the past 25 years, Nikki 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 (and sometimes not so behind the scenes) helper, 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 Nikki's dedicated, knowledgeable, staff...
Mike, Gail, Tim, Steve Bob, Kristin, Stephanie, Virginia, Brittany, & Cassie