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Umenohana boasts a beautiful setting that suggests a classic, albeit sleek, Japanese home. Established in Japan in 1976 and now with over 70 branches, the restaurant is ideal for those seeking traditional kaiseki-style fine dining, scrumptious crab dishes and delectable homemade tofu.
Rating : 17/20
Start with the signature taraba kani seiro mushi, or steamed king crab, its remarkably juicy meat complemented by fermented yuzu peel in the accompanying kanisu dipping sauce. For casual gatherings, create your own rolls with a nice array of ingredients in the temaki sushi set. Heaven for soy lovers, Umenohana is also popular for its tofu dishes. Try hikiage yuba, another enjoyable DIY menu that features incredibly fresh soybean milk in a simmering pot that slowly creates tofu skin. Diners peel the skin off from time to time, and each sheet is made perfect with a dash of wari shoyu sauce and freshly grated yuzu zest. Also recommended is fuku fuku tofu, which goes beautifully with light vegetables and flavourful pork gravy. End with matcha monaka, wafers filled with green tea ice cream, red bean paste and mochi bites.
Rating : 37/40
A decent selection of Japanese beer, kajitsushu, sake, shochu and whisky, as well as a few Australian and French wine varieties. Also try the soymilk-based drinks.
Rating : 15/20
Rating : 19/20