It has been over a century since umami was discovered in Japan, but umami is just now attention primarily from chefs and others with a strong interest in food.
Umami is the fifth taste, joining sweet, sour, salty and bitter. These are unique tastes that cannot be created by mixing other tastes and known as the basic or primary tastes.
Umami is general term used mainly for substances combining the amino acid glutamate, and/or the nucleotides inosinate and guanylate with minerals such as sodium and potassium.
Japanese chemist and Tokyo University professor who in 1908 uncovered the chemical basic of taste he named UMAMI by Kikunae Ikeda.
Curry originates in Indian cuisine and was brought to Japan from India by British. The Imperial Japanese Navy adopted curry to prevent beriberi and now Japan Marine Self-Defense Force's Fridays menu is curry. The dish became popular and available for purchase at supermarkets and restaurants in the late 1960'.
It has been adapted since its introduction to Japan, and is so widely consumed that it can be national dish.
UMAMI TOKYO CURRY is based on Japanese ingredients such as soy sauce, kombu kelp, dried bonito flakes, and dried shiitake mushrooms, and has a taste that is different from general Japanese curry. Most of the Japanese style curry that can be eaten in the United States are the easy ones that use curry roux, but our UMAMI TOKYO CURRY is made from scratch such as entirely handmade.
Please enjoy our curry with a unique taste that contains the umami ingredients of Japanese dashi stock.
Nobu Kobayashi, the owner chef, was born and raised in Tokyo, Japan and he started work at Japanese restaurant after he graduated high school.
The restaurant he trained is known as
" KAISEKI" cuisine. It uses seasonal ingredients and there was a world of culinary beauty that made the taste of the ingredients beautiful.
He decided to move to the United States when he was mid-20' and working at a Japanese restaurant in Chicago and encountering different cultures and ingredients was a very valuable experience.
But he was confused by the huge difference between Japanese ingredients and local ingredients such as vegetables and fishes.
Also He thought need more training in Japan, then he went back and stayed there a few years. And he returned to the United States when he was 30 years old. After that he worked at several Japanese restaurant as head chef. He became a freelance chef in 2005, he travel so many places to open new Japanese restaurant to help local business owners. Mainly in the U.S., European, Asian, and African countries.
After spending several years in Japan due to family circumstances, he returned to the United States in 2019 and now live in Arizona.
In the future, chef Nobu would like to spread the truly delicious Japanese food culture from Arizona.
HATTEN, meaning " Growth or Enlargement " in Japanese language.
As a Japanese, We would like to provide proper Japanese cuisine to a wide range of people in a wide range of Japanese cuisine, which is the culture of own country at the overseas.
We think this way, Good food has no borders. Delicious food is delicious no matter who eats.
For a one-time life, eat delicious food and get well!!
We would like to provide REAL Japanese food of various genres, from street food to authentic food, based on original Japanese cuisine.