Huge Response from the CEO Talk! The One-Night-Only 'Umamo Course' Returns as a Special Menu. Limited Time Offer at Shinjuku 'BISTRO CHURA' Starting April 14.
AlgaleX Co., Ltd. announces a limited-time special menu featuring 'Umamo', an umami-rich microalgae, at BISTRO CHURA in Shinjuku from April 14. Umamo is an upcycled, sustainable source of DHA.
📋 Article Processing Timeline
- 📰 Published: April 15, 2026 at 00:00
- 🔍 Collected: April 14, 2026 at 15:31
- 🤖 AI Analyzed: April 19, 2026 at 15:57 (120h 25m after Collected)
Suchika and seasonal vegetable batons ~Spicy Umamo Andansu Sauce~ (Left) / Sautéed fresh fish ~Umamo soy sauce koji Checca Sauce~ (Top Right) / Special Umamo Sata Andagi (Bottom Right)
The taste is just like "bottarga."
AlgaleX Co., Ltd. (Headquarters: Uruma City, Okinawa Prefecture, Representative Director: Daichi Takada) will start selling a limited-time menu using "Umamo," which produces a super-rich umami flavor.
■ Special Menu Sold for a Limited Time Due to the Popularity of the One-Night-Only "Umamo Course"
"Umamo" is sold at BISTRO CHURA and incorporated into some of their menu items.
Following the highly praised "Creative Okinawan Cuisine Course Enjoying Umamo" offered exclusively on the day of the representative roundtable held on Wednesday, March 18, we have prepared three new limited-time Umamo menu items.
Suchika and seasonal vegetable batons ~Spicy Umamo Andansu Sauce~
Sautéed fresh fish ~Umamo soy sauce koji Checca Sauce~
Special Umamo Sata Andagi
These are meat, fish, and dessert dishes that combine Okinawan and French tastes.
Please experience the sensation of "Umamo," which fuses Okinawa and French cuisine and maximizes the umami of each.
Related:
https://prtimes.jp/main/html/rd/p/000000083.000091468.html
■ Limited-Time Menu Overview
○ Suchika and seasonal vegetable batons
~Spicy Umamo Andansu Sauce~ ¥1,180 (tax included)
Please enjoy by dipping in the Andansu sauce that brings out the richness and umami of oil miso and spicy Umamo.
Suchika is a local Okinawan dish consisting of salted pork belly. Served with a special sauce that blends "Andansu," meaning oil miso in Okinawa, with the spiciness of "Spicy Umamo," which matches well with both meat and vegetables. Please dip generously in the original sauce that brings out the flavor of the pork.
○ Sautéed fresh fish
~Umamo soy sauce koji Checca Sauce~ ¥2,180 (tax included)
Please enjoy the balance with delicate white natural wine.
Umamo soy sauce koji is used in the "Checca sauce," which means cold tomato sauce. The richness is added to the acidity of the Western-style sauce, harmonizing with the delicate flavor of the fresh fish. Please enjoy the marriage with white wine.
○ Special Umamo Sata Andagi
Single item (2 pieces) ¥260 (tax included)
Ice cream set ¥800 (tax included)
First try it alone, then with ice cream. You can enjoy the change in taste.
A special Sata Andagi made from dough mixed with Umamo soy sauce koji. With a perfect balance of "sweet x salty," it tastes almost like mitarashi (sweet soy sauce glaze). You can choose your favorite flavor from the menu for the set ice cream.
■ Background of Umamo Development
Umamo Dashi Soy Sauce (Left), Umamo Soy Sauce Koji (Back Right), Umamo (Front Right)
The official name, "Aurantiochytrium," is a type of algae.
It lives on the underside of mangrove leaves that have fallen on the water surface and grows while absorbing flowing nutrients.
The algae, rich in nutrients, is fermented using Awamori lees that were previously discarded. Through AlgaleX's patented technology, Umamo, containing high nutrients such as DHA and GABA as well as a rich umami flavor, is created.
The development of Umamo started from the desire of AlgaleX's Representative, Takada, to "create DHA without decreasing fish."
Japan's fish catch has decreased to about 30% compared to its peak. At this rate, natural marine fish may disappear from our dining tables by 2048.
Even if we try to eat farmed fish instead of natural fish, the DHA required for farmed fish feed can only be obtained from natural fish. In other words, a shortage of natural fish leads to a shortage of farmed fish.
Therefore, Representative Takada thought of realizing a DHA supply source that could replace natural fish. Thus, "Umamo" was developed.
Umamo is a product considered sustainable in every aspect, not only saving us from the crisis of declining natural fish but also in its upcycling development method and deliciousness that makes it easy to incorporate abundant nutrients.
References:
https://umamo.jp/pages/whats
https://umamo.jp/pages/about-algalex
The taste is just like "bottarga."
AlgaleX Co., Ltd. (Headquarters: Uruma City, Okinawa Prefecture, Representative Director: Daichi Takada) will start selling a limited-time menu using "Umamo," which produces a super-rich umami flavor.
■ Special Menu Sold for a Limited Time Due to the Popularity of the One-Night-Only "Umamo Course"
"Umamo" is sold at BISTRO CHURA and incorporated into some of their menu items.
Following the highly praised "Creative Okinawan Cuisine Course Enjoying Umamo" offered exclusively on the day of the representative roundtable held on Wednesday, March 18, we have prepared three new limited-time Umamo menu items.
Suchika and seasonal vegetable batons ~Spicy Umamo Andansu Sauce~
Sautéed fresh fish ~Umamo soy sauce koji Checca Sauce~
Special Umamo Sata Andagi
These are meat, fish, and dessert dishes that combine Okinawan and French tastes.
Please experience the sensation of "Umamo," which fuses Okinawa and French cuisine and maximizes the umami of each.
Related:
https://prtimes.jp/main/html/rd/p/000000083.000091468.html
■ Limited-Time Menu Overview
○ Suchika and seasonal vegetable batons
~Spicy Umamo Andansu Sauce~ ¥1,180 (tax included)
Please enjoy by dipping in the Andansu sauce that brings out the richness and umami of oil miso and spicy Umamo.
Suchika is a local Okinawan dish consisting of salted pork belly. Served with a special sauce that blends "Andansu," meaning oil miso in Okinawa, with the spiciness of "Spicy Umamo," which matches well with both meat and vegetables. Please dip generously in the original sauce that brings out the flavor of the pork.
○ Sautéed fresh fish
~Umamo soy sauce koji Checca Sauce~ ¥2,180 (tax included)
Please enjoy the balance with delicate white natural wine.
Umamo soy sauce koji is used in the "Checca sauce," which means cold tomato sauce. The richness is added to the acidity of the Western-style sauce, harmonizing with the delicate flavor of the fresh fish. Please enjoy the marriage with white wine.
○ Special Umamo Sata Andagi
Single item (2 pieces) ¥260 (tax included)
Ice cream set ¥800 (tax included)
First try it alone, then with ice cream. You can enjoy the change in taste.
A special Sata Andagi made from dough mixed with Umamo soy sauce koji. With a perfect balance of "sweet x salty," it tastes almost like mitarashi (sweet soy sauce glaze). You can choose your favorite flavor from the menu for the set ice cream.
■ Background of Umamo Development
Umamo Dashi Soy Sauce (Left), Umamo Soy Sauce Koji (Back Right), Umamo (Front Right)
The official name, "Aurantiochytrium," is a type of algae.
It lives on the underside of mangrove leaves that have fallen on the water surface and grows while absorbing flowing nutrients.
The algae, rich in nutrients, is fermented using Awamori lees that were previously discarded. Through AlgaleX's patented technology, Umamo, containing high nutrients such as DHA and GABA as well as a rich umami flavor, is created.
The development of Umamo started from the desire of AlgaleX's Representative, Takada, to "create DHA without decreasing fish."
Japan's fish catch has decreased to about 30% compared to its peak. At this rate, natural marine fish may disappear from our dining tables by 2048.
Even if we try to eat farmed fish instead of natural fish, the DHA required for farmed fish feed can only be obtained from natural fish. In other words, a shortage of natural fish leads to a shortage of farmed fish.
Therefore, Representative Takada thought of realizing a DHA supply source that could replace natural fish. Thus, "Umamo" was developed.
Umamo is a product considered sustainable in every aspect, not only saving us from the crisis of declining natural fish but also in its upcycling development method and deliciousness that makes it easy to incorporate abundant nutrients.
References:
https://umamo.jp/pages/whats
https://umamo.jp/pages/about-algalex