Umami Kushi translates to savory skewer from Japanese to English. It is a yakitori/kushi yaki catering company based in Seattle, Washington. I started Umami Kushi after my experience in Tokyo, Japan where I was introduced to the exciting world of yatai (street food stall) at the festivals and night life in Japan.

I was fortunate to work and train at a yakitori-ya (restaurant) in Ginza not far from the world’s busiest sea food market tsukiji. After moving to Seattle I decided to bring this experience to life by creating a catering company specific to yakitori and all things kushi yaki. Umami Kushi is based on traditional Japanese techniques and food preparations which I was taught but also incorporates flavors representative of the Northwest.

At Umami Kushi it is my goal to offer this popular street food from Japan here in Seattle. Umami Kushi is a yakitori caterer not a sushi-ya, soba-ya, oden-ya, or izaka-ya. It is a yatai focusing on the art and technique of traditional yakitori. My grill was built for me according to Japanese standards. I import my charcoal and seasonings including shio-koshio (salt & pepper). It is my hope to give an authentic, enjoyable yakitori experience.

ありがとう

From super-charged high volume restaurants to the around-the-corner Japanese izaka-ya, Chef Harold Fields loves food and the cultures behind them. With Umami Kushi, he brings 12 well-rounded cooking years to his catering company - Umami Kushi.

Harold spent eight years involved with corporate restaurants, opening a total of 15 restaurants plus developing 2 new concepts. He moved to Seattle to open Bellevue's Tap House Grill restaurant as its executive chef. Looking for a new challenge he then moved to New Orleans to open Sweet, Fire, and Ice, a Cajun version of west coast based cheesecake factory.

The aftermath of Hurricane Katrina swept him away to an opportunity thousands of miles West at Gonpachi, an izaka-ya in Ginza (Tokyo), Japan. The experience helped him in developing and opening a modern Japanese izaka-ya in Phoenix, Arizona, focusing on tradition foods such as sushi, katsu, and yakitori.

Throughout his experience Harold was most impressed and humbled by Chef Yusafumi Iwamoto in Japan, the yakitori master chef who toured him through tsukiji the world's busiest seafood market and back alleys of Tokyo teaching him the about the food and culture of Japan. Harold explains, "his depth of knowledge, his joy when he discovered old ingredients he'd long forgotten about, his techniques in cooking and the hard standards he pushed taught me discipline about Yakitori. I learned about ingredients and techniques along with the hard work that it takes to create this much beloved food."

After experiencing great yakitori in Tokyo, Harold decided to recreate a yakitori/kushi yaki yatai experience in the Northwest. He founded Umami Kushi in 2010. "It is my hope that people who follow Japanese art and culture as I do will take the opportunity to experience Umami Kushi."

Thank you to friends and peers. Please visit their websites.

• Sake Nomi
• Ibuki Magazine
• Digital Singularity
• Japanese Chefs Knife
• Little Pants Design