Led by chef-owner Arnaud Laidebeur, Uminono is built around a deliberately focused approach to sushi: minimally treated raw seafood from Australia, New Zealand and Japan, with much of the fish dry-aged to deepen flavour and bring out its natural umami. The 12-seat restaurant serves a 13-course omakase, while chirashi and premium sushi boxes are also available for takeaway.
Arnaud’s background gives the experience its own point of view. Raised in Normandy and classically trained in French kitchens before learning sushi under a Tokyo-born master sushi chef in Bordeaux, he brings both traditions together in a format that feels personal and precise. What began as private home omakase dinners in 2018 eventually grew into Uminono’s permanent Prahran home, with the same sense of intimacy still at the centre of the experience.
