Introducing Ume


Since opening the doors in June 2012 Ume has received rave reviews and awards including Chefs hat accolades for 3 consecutive years. Offering a harmonious balance between traditional and modern Japanese fare – Kerby Craig & his young, creative team design the menus with sustainability in mind, using only ingredients that are fresh, local and in season.


Seasonal selections & degustations

Japanese Casual Fine Dining

Celebrating seasonal and sustainable produce, diners can enjoy both an a la carte menu or a choice of set degustation selections which can be matched with our boutique wines and sake.


Rare and small producer from Nihonshu

Boutique Sake & Wine List

Sourced from rare and small producers, our sommelier has created a carefully curated list of local wine producers and sake from Junmai Shu, Ginjo, Daiginjo origins.


Intimate Dining Experience

Surry Hills

Located in arguably Sydney’s most iconic food precinct, our restaurant enjoys the backdrop of leafy Bourke St whilst the subtle interior places the focus on food and service.


Creativity meets sustainability

Creating harmony and balance between traditional and modern Japanese fare

Degustation birthday gifts, special offers and news

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Kerby Craig

Head Chef

The creative mind behind Ume’s stoves, Kerby Craig has established himself very quickly as one of Sydney’s youngest up and comers. In 2000 Kerby’s journey into hospitality started with a first year apprenticeship at the Rozelle restaurant of Tetsuya Wakuda.


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