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Small and tucked away on the third floor of the Piman 49 complex, Umi seats diners at an L-shaped counter facing a sushi chef who uses fresh quality ingredients flown in from Tokyo’s Tsukiji and Chiba markets twice weekly.
Rating : 16/20
Choose either a set of nine or 12 sushi pieces, or the signature omakase of 15 items comprising premium-quality seasonal fish and shellfish cooked in different ways. Start with finely sliced sea bass in ponzo sauce, then move on to bite size sushi on white vinegared rice paired with more delicate white meat fish such as hirame (halibut). Follow with darker more flavoured meat such as buri (yellowtail) and chutoro (tuna belly) paired with reddish rice. To add variety to the constant stream of sushi, seasonal delicacies such as ankimo (foie gras-like steamed monkfish liver) and soft and creamy grilled shirago (cod sperm sprinkled with fine salty fish eggs) are served. Both are excellent if you are not the squeamish type. Also on the menu is grilled sea eel, succulent uni (sea urchin roe) with tamako egg omelette, and clear soup. Try the refreshing sorbet to end the meal.
Rating : 36/40
A modest selection of fine sake and shochu, plus a limited choice of beers.
Rating : 14/20
Rating : 18/20