Since 2022

Built for the Box

Before the Table

How a delivery-only kitchen with one wok and eleven streets turned into a forty-two cover room on Lagos Avenue — without changing a single recipe.

The dining room at Umami at night, lit warm and low

One kitchen

One Kitchen.

Two Ways to Eat.

Dina Ofori started cooking out of a rented unit in Dzorwulu in 2022, delivering to eleven streets and nobody else. There was no room to sit in, and that turned out to matter.

Because the food only ever existed in a box, it had to be good in a box. Every dish on the board was built to survive twenty-eight minutes in traffic before it was ever plated for a table. When the room on Lagos Avenue opened in 2024, we did not change the recipes — we just stopped putting lids on them.

See the board How we got here

Certified & safe

What We Promise

Every Single Ticket

Six things that do not move, whatever the night is doing.

Restaurant-grade ingredients only — the same box goes to the room and to the courier

Fish up from Tema twice a week, never frozen, never held over

Every plate cooked to order; nothing sits under a lamp waiting for a driver

All meat halal certified, with the paperwork on the wall by the pass

No preservatives, no MSG shortcuts, no pre-made sauces out of a drum

Chefs with ten years behind them, and a kitchen that runs to a written spec

The bench

The People

Behind the Pass

Twenty-two people work here. These four decide what the food tastes like.

Dina Ofori, founder of Umami, in a purple headwrap against a dark ground

Dina Ofori

Founder

Started the whole thing out of a rented unit in Dzorwulu with one wok and a scooter. Still tastes every new dish before it goes on the board.

The head chef finishing a dish at the pass

Kwesi Amoah

Head chef

Twelve years in Kuala Lumpur and Singapore before he came home. Runs the pass, writes the spec, and will not let a ticket leave looking wrong.

A cook working in the kitchen among steam

Mei Adjei

Sushi counter

Trained under a Tokyo-taught chef in Osu. Everything rolled here is rolled by her or by someone she taught.

A cook working over an open flame at the wok section

Yaw Ntim

Wok section

Runs live fire six nights a week. The char on the greens and the noodles is his and nobody else gets to do it.

Lagos Avenue

Forty-Two Covers,

Very Low Light

Paper lanterns, a bar that takes itself seriously, and a booth at the back that gets asked for by name.

Paper lanterns glowing over the dining room

Cocktails on the bar counter under low light

The front of the restaurant at night from Lagos Avenue

Come and see it

14 Lagos Avenue, East Legon. Every day from noon.

Reserve a table

A bowl of ramen with soft eggs seen from directly above

Now delivering till 2 AM

We Deliver

Across Accra

Same kitchen, same chef, same twenty-eight minutes — wherever you are on this list.

East Legon Airport Residential Cantonments Osu Labone Dzorwulu Achimota Spintex

Average delivery time

28 minutes

View delivery info