Great hidden in the city. In the deep corner of the small street, if you do not pay attention, you will not notice this high-end Japanese restaurant at all. There is no traditional Japanese signboard decoration inside and outside, and it looks more like a legendary high-end bar and nightclub without a sign at a glance. The skill of saving the coat has begun to doubt the integrity of this house. They come, the security. To save time learning the menu, I immediately ordered Winter Kaiseki Menu, plus a sea urchin sashimi. The smell of wine is not afraid of the deep alley! Very delicate kaiseki cuisine. The plate is elegant, the ingredients are fresh, the taste is good, and it is quite innovative. The scallop tempura is wrapped with roasted seaweed into a hand-rolled shape. The waiter urged you to eat it in three bites, and the last bite should be served with soup to taste different textures and full of ritual. Venison and Wagyu sushi with matsutake, the meat is delicate, covered with matsutake, and the color and taste are excellent. The slabs filled with sashimi are equipped with poem cards written by the chef (you can take them home as a souvenir after the meal), which shows the store’s good intentions. The single point sea urchin sashimi is very delicious and absolutely top notch. As soon as this dish came out, I knew it was in the right place, and it was definitely a high-quality new Japanese restaurant. If you want to eat high-end Japanese food when you come to London, don't miss his house.
The Kaiseki restaurant in London has a very good evaluation. The sushi inside is good. The chef thinks I like to eat it. They make a little bit bigger and fresh sea fish sashimi, which is a little bit worse than that of Japan.
Although it is highly recommended by a friend, I still doubt the taste of Japanese food of Europeans. After trying it for myself, I can say objectively and fairly that it has met the basic requirements of kaiseki cuisine, but it is far from the requirements of famous restaurants.
There is not much hope for the Japanese food in the UK, but in terms of taste, this restaurant surprised me if I didn’t see the Japanese chef. Wagyu beef is topped with sauce and rolled with vegetables. The plate is beautifully presented and there is no meat. There will be a greasy feeling of fullness, accompanied by a bowl of steamed rice, is a satisfying lunch. The sushi platter is not special, the fresh fish tastes good, but the rice is not well-kneaded, loose and loose, foie gras sushi Very creative. I like the potted image of tiramisu very much, and the taste is good. This is a recommended Japanese food shop. The restaurant is located on a relatively hidden side road, which is fairly easy to find. There is not much space between seats, but the environment is not Dry and complex, with a good dining atmosphere. The waiters and chefs are mostly European and American, not the same as the Japanese restaurant in the impression, but they all greet them in Japanese, but it sounds a little weird, haha. And their service It makes people feel professionally trained
UmU did not disappoint me, especially the tiramisu is so special, the bottom with plum sauce-like Japanese ingredients, wagyu must be the favorite of carnivores, remind you to remember to locate in advance on weekends, avoid waiting
Umu's new kaiseki cuisine is the most cost-effective new kaiseki I have eaten in many cities in recent years, and it has become one of my favorite restaurants in London. The entrance is somewhat hidden, and the decoration is very modern after entering. I ordered the kaiseki winter menu (winter kaiseki). The first cornish cuttlefish is paired with okinawa snow salt. The snow salt is just right to point out the tenderness of the fish, and it will not overwhelm the guests. Spider crab cake clear soup is crab cake with clear soup. The crab cake here is different from the crab cake I ate before. The meat is firmer and the clear soup is very fresh! The third course is sashimi. It is placed on a paper written by the chef himself. Sashimi, tuna, salmon, etc., these mainstream raw fish ingredients, because they are very fresh, can be amazing. The meaty texture is very good. To be honest, there are fewer and fewer restaurants where sashimi can eat wow. I think these slices of Umu give me the feeling of wow. For the fourth deep-fried shrimp tempura, I just want to remind everyone that the shrimp head is just decorated and cannot be eaten. Unlike the tempura I used to eat, the shrimp head is made of its own. You cannot eat the shrimp head here. The fifth dish is sushi. This dish is a bit general. After all, it is still new, and it is still very different from traditional sushi. The sixth monkfish hot pot, the interesting ingredients are placed in a paper box, and the very fresh winter vegetables with monkfish are also very tasty. Since I don’t eat venison, the last one was replaced with scallops and winter black truffles. I have to say that the truffle slices are very generous, each slice is thick and tastes great, the whole bowl of rice is full of flavor, so I don’t like it. I swept away the rice. The final dessert is also a fresh and refreshing type, not greasy at all, in line with Asian tastes. After finishing eating, I feel like every dish except sushi. The whole seafood is mainly, the taste is light and delicious, the decoration is very delicate, and the price list is very cost-effective. This is a kaiseki cuisine with a very good taste and a good price. It is worth mentioning that the service is very good. Unlike some Japanese food shops, the attitude is very tough. It is very comfortable to eat here! Back to London in the future, this is definitely my must-see.