Umi Winter Park - Winter Park, FL

Savory and sweet Korean style fried chicken bites.

Fried breaded calamari with a side of Japanese barbecue sauce

Tempura fried seasonal vegetables with a side of soy dash broth.

Beef filled, fried dumplings.

Sea salt

Spicy Korean fermented cabbage

Bubu cracker encrusted tuna or salmon, yuzu dressing, and fried brussels sprouts

Diced tuna or salmon mixed with spicy kobachi sauce. Served with scallions, cucumber and daikon along with a side of house made rice crackers

Yellowtail, topped with Asian chimichurri, Asian pear, togarashi, cilantro, and kizami wasabi

Mixed greens, cabbage, and tomatoes served with our house made ginger dressing

Spicy Kimchi

Garlic Lime

Truffle Salt

Yellowtail with Spicy Citrus Black Bean water, scallion ginger oil, cucumber rolls, cherry tomatoes, truffle salt and floral accents

Served with bread chips

A5 Wagyu Tartare served with Brioche bread chips, wagyu sauce and a balsamic reduction

Spicy tuna, jalapeño, and avocado, topped with habanero, tobiko, eel sauce, and microgreens.

Yellowtail, pickled wasabi, yuzu tobiko, topped with tempura shiso, black tobiko, and microgreens.

Shrimp tempura, and pickled jalapeños, topped with spicy tuna, spicy mayo, kobachi sauce, and fresh jalapeños.

Tuna, salmon, yellowtail, red onions, wrapped in paper thin cucumber and daikon, topped with ponzu sauce.

Pressed (osaka) spicy tuna roll, with rice cracker, topped with spicy tuna, pickled cucumber, honey tabasco, aioli, scallions, and microgreens.

Spicy tuna, and cucumber, topped with tuna, kobachi sauce, black tobiko, sesame oil, and scallions.

Pressed (osaka) crab/krab mix, topped with baked krab, scallop, tobiko, scallion, and eel sauce.

Spicy tuna, and cucumber, topped with massage, spicy mayo, and scallions.

Salmon, massage, avocado, spicy mayo, shrimp, topped with tempura white fish, eel sauce, yuzu aioli, and microgreens.

Snow crab, tempura scallion, and avocado, topped with seared wagyu, soy buttered mushrooms, and teriyaki sauce.

Crab/Krab mix, and tempura asparagus, topped with seared salmon, tartar, balsamic teriyaki, and microgreens.

Spicy salmon, and cucumber, topped with avocado, miso sauce, and eel sauce.

Shrimp tempura, cucumber, and crab/krab mix, topped with mango, cream cheese, mango sauce, eel sauce, and coconut flakes.

Cucumber, and avocado, topped with eel, and eel sauce.

Roasted cauliflower, avocado, carrot, spinach, lemon rind, and asparagus, rolled with rice paper, and topped with sesame dressing.

Fried cajun breaded calamari, topped with scallops, lime, yuzu tobiko, ume truffle vinaigrette and shredded nori.

Grilled cajun shrimp, and asparagus, topped with steam shrimp, avocado, habanero, tobiko kobachi, and eel sauce.

Lobster tempura, and basil, topped with snow crab, port wine sauce, and lemon cream sauce.

California roll, topped with tuna, salmon, white fish, and avocado.

Smoked salmon, cream cheese, and cucumber.

Krab/crab mix, cucumber, and avocado.

Shrimp tempura, jalapeño, cream cheese, avocado, and spicy mayo, topped with masago.

Tempura shrimp, cucumber, scallions, and japanese mayo, topped with masago and eel sauce.

Baked eel, and cucumber, topped with eel sauce.

Tempura sweet potato.

Shrimp

Yellowtail

Scallop

Squid

Salmon roe

Amberjack (seasonal)

Japanese red snapper (seasonal)

Tuna

Capelin Roe

Mackerel

Salmon

House smoked

Octopus

Japanese omelette

Flying fish roe

Tuna belly

Eel

Sea urchin

Quail egg

Japanese beef

Snow crab

Assortment of 8 pieces - chef's selection

Assortment of 14 pieces - chef's selection

Yellowtail collar served over vegetables.

Pan-seared with sautéed spinach.

Korean-style short ribs, marinated and grilled.

Marinated korean-style beef with kimchi.

Mixed greens base, choose your dressings and protein

Your choice of broth with bamboo shoots, bean sprouts, marinated egg, mushrooms, and baby boy choy.

Stir-fry noodles, yakisoba sauce, onions, carrots, snow peas, and zucchini.

Sauteed vegetables over steamed rice, topped with a fried egg, gochujang sauce, topped with sesame oil.

Miso glazed Chilean seabass, ginger sake eggplant, butter garlic sauteed spinach

Slow braised with ginger, thyme, red wine, sake, served with sweet potato and assorted vegetables

Chef's selection of sashimi over sushi rice

Yuzu kosho aioli on the side.

Cured in-house.

With buta kakuni marinade.

With Tare Japanese sauce.

Korean yam noodles, stir fried.

Green seaweed, sesame oil, sesame seed, red pepper

Truffle oil and lobster tail