Omakase in Stockbridge
Ten seats, one counter, the fish of the day.
Chef Daisuke Ono serves a nine course omakase twice each evening, piece by piece, across a single hinoki counter.
Reserve a seatThere is no menu to read at Sumi. You sit, the chef looks at what came in from the boats that morning, and the evening begins.
Daisuke trained for eleven years in Fukuoka and Tokyo before opening Sumi in 2023. The rice is seasoned with red vinegar and served at body temperature.
Please arrive on time. The first piece is served to everyone at once.
- 10 seats at the counter
- 2 sittings each evening
- Tuesday to Saturday
The evening course
Omakase
- 01SakizukeA small opening plate, seasonal greens with sesame.
- 02OwanClear dashi broth with a piece of white fish.
- 03MadaiSea bream nigiri with a brush of nikiri soy.
- 04HotateHand dived Orkney scallop, a squeeze of sudachi.
- 05SabaMackerel cured with kombu for two days.
- 06AkamiLean bluefin, marinated in soy for ten minutes.
- 07OtoroThe fattiest cut of the belly, lightly seared.
- 08TemakiA hand roll passed from the chef's hand to yours.
- 09TamagoSweet layered omelette to finish.
£125 per guest · Sittings at 18:00 and 20:30 · Sake pairing £65
See the sake list
Friday and Saturday, 12:30 to 14:30
Lunch
- Chirashi bowl, chef's selection£32
- Six piece nigiri set, miso soup£28
- Salmon and ikura don£24
- Negitoro hand roll£9
- Black sesame ice cream£7
Walk in only. When the rice runs out, we close the counter.
Sourcing
Where the fish comes from
- Scrabster SeafoodsCaithnessDay boat mackerel and sea bream, landed the night before.
- Orkney Hand DivedKirkwallScallops collected by divers, never dredged.
- Loch DuartSutherlandSalmon raised at low density in cold sea lochs.
- Toyosu, TokyoJapanBluefin and uni flown in twice a week from one trusted buyer.
Take a seat at the counter.
Bookings open on the first of each month for the month after.
We can adapt the course for pregnancy and shellfish allergies with three days notice.