WAS Co., Ltd., operating 8 oden bars in Japan, will open its first overseas branch, 'O'denbar UMAMI Potts Point', in Sydney, Australia on April 9, 2026, conveying Japan's umami culture to the world.
WAS Co., Ltd. (Akasaka, Minato-ku, Tokyo, CEO Yuji Uno) operates eight oden bars named 'O'denbar Umami' in Tokyo, Yokohama, and Sendai (Yokohama Kannai, Omotesando, Daikanyama, Akasaka, Azabujuban, Shimbashi, Sendai, and Sangenjaya).
On April 9, 2026, we will open our first overseas location, 'O'denbar UMAMI Potts Point,' in Sydney, Australia.
Conveying 'Umami' and 'Oden' to the World
The origin of the store's name, 'umami,' is a fifth taste element newly recognized and discovered by the Japanese about 100 years ago, in addition to the four primary tastes of sweet, salty, sour, and bitter. Registered as a World Intangible Cultural Heritage in 2013, it is an essential part of Japanese cuisine.
To extract umami, the technique of extracting dashi using kelp and bonito flakes to isolate only the umami components has been practiced in Japan for over 500 years. The combination of glutamic acid in kelp and inosinic acid in bonito flakes creates a synergistic effect, drawing out the umami of the dashi.
FACT BOX
- Source: PR TIMES
- Category: New Product
- Products / services: O’denbar UMAMI Potts Point
FAQ
When does O'denbar UMAMI Potts Point open, and in which city and suburb is it located?
The restaurant opens on April 9, 2026, in Potts Point, a suburb of Sydney, Australia.
How many O'denbar Umami oden bars does WAS Co., Ltd. operate in Japan, and which neighborhoods host them?
WAS Co., Ltd. operates eight O'denbar Umami oden bars in Japan, located in Yokohama Kannai, Omotesando, Daikanyama, Akasaka, Azabujuban, Shimbashi, Sendai, and Sangenjaya.
Who is the chief executive officer of WAS Co., Ltd., and where is the company's headquarters situated?
The chief executive officer is Yuji Uno, and the company's headquarters are situated in Akasaka, Minato-ku, Tokyo, Japan.
What is the origin of the term "umami" as a taste, and when was this fifth taste element first recognized by the Japanese?
Umami, meaning the fifth taste, was discovered by the Japanese roughly one hundred years ago, adding to the four primary tastes of sweet, salty, sour, and bitter.
How long has the traditional dashi extraction method using kelp and bonito flakes been used in Japan, and which two acids are responsible for the umami synergy?
The dashi extraction technique has been practiced for over five hundred years, and the synergy comes from glutamic acid in kelp combined with inosinic acid in bonito flakes.