What is umami?
Often called the “fifth taste,” umami sits alongside sweet, sour, salty, and bitter. It's savory, rich, and lingers on the palate with a depth that transforms simple dishes into unforgettable experiences. At Kuru, we lean into this layer of flavor, using it as the foundation for many of our dishes.
Natural sources of umami
Kombu (kelp), dried shiitake mushrooms, soy sauce, miso, and aged fish like bonito are all high in glutamates—the building blocks of umami. Our chefs incorporate these ingredients into broths, marinades, and dipping sauces to create balance and complexity in every bite.
A balancing act
At Kuru, we don’t chase boldness—we strive for harmony. Umami is layered subtly into our dishes, from the whisper of dashi in a hand roll to the rich mouthfeel of a perfectly aged slice of tuna. It’s the quiet note that makes every flavor sing.
