Yoshi Hakamoto is the principle owner and chef. He is a self-taught and highly driven individual. He has a passion for food both the raw ingredients and the cooking process. As he stated, "to cook well is not to simply put food to fire, it is a technical art form in motion." His main focus is deep, intense, complex flavors and peppery spices. He achieves this by utilizing an array of fresh, exotic and not so usual ingredients.

 

Drawing from his Eastern roots and Western influences, he created Umami Restaurant and Bar. Undertaking an entire build out from a completely empty space was a great and enduring challenge. He laid out the plans and began the building process with his wife Nomun at his side. With great determination, a 20oz hammer, a few 2x4's, several contractors and many brush strokes after, the basic flavors of an empty space had reveal both its true taste and Umami itself.

 

 

 

Nomun Hakamoto is a young, energetic individual who is fond of great food and running a successful business. She was first introduced to the complexities of a restaurant while in college, where she observed how culinary students cooked and served guests.

 

She has had firsthand experience serving and dealing with customers for several years, while working in local restaurants, Nomun utilizes her organizational skills to carry out a smooth and exceptional front of the house operation. Together with her husband, they have put in long hours and hard work into creating the restaurant to its present state. They have envisioned Umami as a place to carry out what they enjoy and love doing.

 

 

 

Noon S. Inthasauwan is a Partner and Beverage Director. Ms. Inthasuwan is a certified Sommelier, Wine, Sake, and Spirits Specialists and a certified Mixologist. She has studied wine and alcoholic beverages for several years. She also teaches sake and spirits class at Le Cordon Bleu, Cambridge, MA.

 

Mr. Hakamoto and Ms. Inthasuwan have worked together for many years in the past. Naturally, they have teamed up again where they will be pairing wine and sake with a variety of spicy, flavorful dishes.