Umami Kushi: Harold Fields' Culinary Journey to Reinvent Grab-and-Go
Seattle, WA – In a recent interview on "The Day with Trae," Harold Fields, owner of the acclaimed Umami Kushi, shared the inspiring story behind his unique restaurant, a culinary venture born from a keen observation of shifting food trends and a deep-seated passion for flavor.
Fields, a seasoned chef, recounted how his journey to entrepreneurship began around 2015 while he was still working in traditional restaurants. He noticed a significant shift in dining habits: the rise of delivery services like Uber Eats and a burgeoning demand for convenient, portable food options. This led him to question the longevity of full-service, sit-down restaurants, particularly as lunch prices continued to climb. "I started looking at how the restaurants, the prices were starting to rise," Fields explained, recognizing that "the future is taking us" towards more efficient dining solutions.
The genesis of Umami Kushi lay in "Okazu pan," a savory fried pastry with various fillings that Fields had frequently enjoyed during his time in Japan, particularly the beef curry version. Upon returning to the U.S., he noticed a distinct absence of this versatile, grab-and-go item. Initially, he began making them at home, selling them to friends and through a few local coffee shops. The immediate popularity of these savory pastries, starkly contrasting with the prevalent sweet offerings in most cafes, signaled a clear market need. "There's nothing that is savory, grab-and-go, portable, efficient," he realized, identifying a significant gap in the market.
His early success was bolstered by strategic partnerships with coffee shops, like Tin Umbrella, where his savory offerings provided a much-needed alternative to cookies and scones, especially in the afternoons. Fields noted that coffee shops were increasingly becoming hubs for informal lunch meetings, as people sought to avoid the time commitment of traditional sit-down meals. This trend, combined with his unique product, created a synergistic effect that propelled Umami Kushi forward.
Fields' culinary philosophy at Umami Kushi is rooted in creating comfort food with global influences. While the staple flavors like beef curry, jerk chicken, barbecue pork, salmon, and lentil remain popular, he has continually expanded the menu, drawing inspiration from his travels and personal connections. New additions include Peruvian chicken, Puerto Rican [likely "pernil" or "rellenos"], and Japanese Yakisoba noodles, among others. "These are flavors that not only do I like to eat, but that are comfort food," he said, emphasizing how the diverse fillings evoke a sense of home and familiarity for his customers, despite the novel "Okazu pan" format.
A key aspect of Umami Kushi's success, according to Fields, is its ability to cater to a diverse clientele. Located in Seattle's Rainier Beach neighborhood, the restaurant has become a melting pot of cultures, attracting customers from various backgrounds and age groups. Fields expressed pride in seeing African Americans, Asians, Filipinos, and Latinos, young and old, interacting in his shop. This cultural tapestry is also a driving force behind his continuous innovation, as he seeks to introduce new flavors that resonate with his broad customer base, including a new collard green dough creation.
Umami Kushi is located at 9099 Seward Park Avenue in Rainier Beach, open Tuesday through Sunday from 10 AM, with closing times dependent on sell-outs. The restaurant also has a presence in select grocery stores like Uwajimaya and Mayuri's in South Lake Union, and various coffee shops. Fields encourages everyone to visit the main cafe for the widest selection of unique and constantly evolving flavors. His vision, combining culinary expertise with a keen understanding of market demands and community engagement, has firmly established Umami Kushi as a beloved and impactful culinary destination in Seattle.
