Smoked woodcock, ginkgo nuts, wild berries & fig with liver sauce & wasabi egg oroshi sauce

At Umu we present woodcock at the table before it’s cooked. The recipe uses a technique traditionally used in Japan for seared bonito, tataki, but applies it to wild woodcock, giving it a smoky flavour. Umu respects local and seasonal ingredients, and has longstanding relationships with fisherman, farmers and hunters. We keep in regular contact with our suppliers about the best produce of the day and receive everything fresh, adjusting our menu daily. We respect techniques and recipes from