If Pinot Noir were food, it would taste like Koji’s hamachi with caviar umami jelly – A cuisine firmly rooted in the elegant and delicate cuisine of Japan with the freshness and spicy punch of Peru.

Now in their own kitchen after sessions in various acclaimed restaurants, Rolando Oncoy & Robert Barnett have come together and found their own voice.

When diners look at the translucent slices of wild sea bass scattering the light stained with fresh lime juice and enhanced with gold leaf they know they are in for something special – the unique skill of an Umami master.

Collaborated by the Japanese-style grilling of the freshest artisanal ingredients - food at its best.