At OUMI, the nose-to-tail philosophy is reimagined as a quiet expression of luxury — one that values refined simplicity, precision, and a deep respect for the ingredient.

Rather than focusing on selected cuts alone, this experience honours the seabream (Tai) in its entirety. Appreciated for its natural sweetness and clean finish, it lends itself to a thoughtful expression of technique, where each part is handled with intention.

From the refined loin to the richer belly, from the deeply flavourful head and collar to the umami-laden bones and tail, every element reveals a distinct character shaped by its ideal preparation. What unfolds is a journey that is subtle, layered, and complete.

This is where craftsmanship takes centre stage — from delicate curing to slow braising and crisp finishing. Each course reflects a different discipline, drawing out the full character of the fish with clarity and balance.

The Nose-to-Tail communal menu is prepared in limited seatings each day, available exclusively by pre-order (2 days in advance required) 

An invitation to experience a complete expression, shaped by craftsmanship.

11 May 2026 – 30 June 

$196++ for 2 pax | Additional pax $98++

(Minimum 2 pax to serve)