The "Umamo Course" Returns as a Limited-Time Special Menu at Shinjuku's BISTRO CHURA, Starting April 14

Starting April 14, BISTRO CHURA in Shinjuku is offering three new limited-time dishes featuring "Umamo" — an algae product with a deeply concentrated umami flavor often likened to bottarga (karasumi).

A One-Night-Only Course That Was Too Good to Let Go

BISTRO CHURA has long incorporated Umamo into portions of its menu. On March 18, during a special one-night-only event, the restaurant served a full "Creative Okinawan Cuisine Course with Umamo" — and the response was so enthusiastic that three new limited-time dishes have now been created for the wider menu.

The new items are:

• Suchikaa and Seasonal Vegetables Batonnet with Spicy Umamo Andansu Sauce
• Sautéed Fresh Fish with Umamo Soy Koji Cecca Sauce
• Special Umamo Sata Andagi

Each dish blends Okinawan and French influences — covering meat, fish, and dessert — with Umamo used to draw out the natural umami of each ingredient.

Limited-Time Menu Details

Suchikaa and Seasonal Vegetables Batonnet — with Spicy Umamo Andansu Sauce — ¥1,180 (tax included)

Suchikaa is a traditional Okinawan salt-cured pork belly dish. It's paired here with a special sauce combining "Andansu" (Okinawan oil miso) and spicy Umamo — a condiment that works equally well with the meat and the accompanying vegetables. The sauce is designed to be enjoyed as a generous dip, drawing out the full umami of the pork.

Sautéed Fresh Fish — with Umamo Soy Koji Cecca Sauce — ¥2,180 (tax included)

"Cecca sauce," a cold tomato-based sauce, is given extra depth here through the addition of Umamo soy koji. The richness of Umamo balances the sauce's natural acidity and complements the delicate umami of the fresh fish. A pairing with white natural wine is recommended.

Special Umamo Sata Andagi

• 2-piece serving: ¥260 (tax included)
• With ice cream set: ¥800 (tax included)

These Okinawan fried donuts are made with a batter mixed with Umamo soy koji, resulting in a sweet-salty balance reminiscent of mitarashi (sweet soy glaze). They can be enjoyed on their own first, then paired with a scoop of ice cream chosen from the menu for a different flavor experience.

What Is Umamo?

Formally named "Aurantiochytrium," Umamo is a type of algae found growing on the undersides of mangrove leaves, absorbing surrounding nutrients as it grows. AlgaleX Co., Ltd., based in Uruma City, Okinawa, developed a proprietary process that ferments this algae using awamori sake lees — a byproduct that was previously discarded. The result is a product rich in DHA and GABA, with an intensely concentrated umami.

The development of Umamo was motivated by a question from AlgaleX representative Daichi Takada: could DHA be produced without further depleting fish populations? Japan's total fish catch has fallen to around 30% of its peak level, and at the current rate, wild fish could disappear from Japanese tables entirely by 2048. Since DHA for farmed fish feed also relies on wild fish, the shortage affects the entire supply chain. Umamo was developed as a sustainable, upcycled DHA source to help address this problem — offering both nutritional value and an approachable flavor that fits naturally into everyday cooking.

About BISTRO CHURA

BISTRO CHURA (ビストロ ちゅら) opened in Shinjuku Sanchome on February 9, 2024. Designed around an American mid-century modern aesthetic, the interior strikes a balance between sophistication and ease — a setting suited to spending unhurried time with someone important. The kitchen fuses Okinawan cuisine with a French bistro approach, producing dishes designed to pair with natural wines.

The natural wines served at BISTRO CHURA are produced with minimal chemical or artificial intervention at every stage — from harvest through fermentation — relying instead on natural processes. Owner Kaori Mukaiyama, a devoted fan of both Okinawan food and natural wine, opened the restaurant with the aim of sharing these two passions with more people and contributing to a more sustainable food culture.

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