About Us

Uminono is an intimate, 12-seat omakase restaurant led by chef-owner Arnaud Laidebeur. Specialising exclusively in dry-aged raw seafood sourced from both Australia and Japan, we offer a 13-course sushi omakase as well as chirashi and premium sushi boxes for takeaway.

The concept for Uminono (a blend of “umi,” the Japanese word for sea, and “nono,” Arnaud’s childhood nickname) began in 2018 when Arnaud started hosting private dinners at people's homes. Today, our dining experience reflects that same sense of warmth and intimacy, offering guests a personalised experience blending Arnaud’s classical French training with his affinity for traditional sushi technique. 

About Chef Arnaud

Raised on the shores of Normandy, France, I have had a lifelong love for fresh seafood and felt a deep connection to the sea from a young age. I began my career in classical French cooking and worked in 5-star hotels, bistros, and Michelin-starred restaurants before discovering my passion for sushi while training under a Tokyo-born master sushi chef in Bordeaux. What began as a summer job to explore the world of sushi-making evolved into a deep passion that I’ve carried with me ever since.

In 2018, a few years after relocating to Melbourne, I began offering private home omakase experiences. Then the 2019 lockdowns hit and I had to develop a whole new business concept. After identifying a lack of high-quality takeaway sushi options, I launched a sushi delivery program that is still a fundamental part of the Uminono offering.

Following its popularity, I opened a pop-up sushi bar inside St Edmonds Cafe in Prahran that operated for over a year before I finally established Uminono’s permanent home just down the road at 24 Chatham Street. 

These days, you’ll still find me in the kitchen where I help prepare each dish to order. I look forward to meeting you!

Our Philosophy

At Uminono, we are dedicated to offering the highest quality sushi, combining tradition with a modern twist. We follow the traditional Japanese definition of sushi as raw fish on rice which is why no meat or vegetable-based dishes are found on our menu. Our offering is intentionally minimal so that we can let our products shine and focus on what we do best – minimally treated raw seafood from Australia, New Zealand and Japan. 

Most of our fish is dry-aged to enhance its natural flavour while highlighting the quality of our products. Dry-aging has been a particular focal point at Uminono for years – it brings out the full potential of each fish by accentuating its umami notes. Our dry-aging cabinets are on clear display when you first enter the restaurant, showcasing our ever-changing seafood rotation.

Our Team

Uminono thrives thanks to the incredible team that helps bring our vision of thoughtful, refined hospitality to life.

At the heart of our kitchen is Remi, a culinary mastermind and organisational wizard (not to mention the creator of your favorite dessert). Remi and Arnaud’s friendship spans over a decade, beginning in France before both relocated to Australia. He started his career in hospitality at just 14 and first joined forces with Arnaud during Melbourne’s initial lockdown, when Uminono was operating out of a home kitchen. With a strong foundation in Michelin-starred kitchens in France and six years as sous chef at Taxi Kitchen, Remi’s expertise has been integral to Uminono’s evolution.

Then there’s Greg, the embodiment of a “good Aussie bloke.” A lover of pub culture and footy, Greg also harbours a deep passion for sushi, honed during his time at Nobu and through several internships in Japan, where he trained under a master sushi chef. His blend of laid-back Australian spirit and precise sushi technique brings a wonderful balance to the kitchen.

Yoonjin is another vital part of our team, bringing over 20 years of hospitality experience and a warm, infectious smile. Originally from Korea, Yoonjin studied traditional Edomae-style sushi in Seoul before joining us, where her expertise continues to elevate our offerings.

Completing the team is our sake sommelier, Kiki, whose curated selection spotlights experimental, minimal intervention producers with a focus on seasonality and bold, unique flavour profiles.