Japanese cuisine in a chic modern environment
Tucked inside the HKRI Taikoo Hui sits UMI Restaurant and Terrace. Since opening earlier this year, it’s been serving high-end, inventive, chef-driven Japanese cuisine in a chic and modern environment.
The executive chef behind all the creations is Bjoern Alexander, who trained at The French Laundry, a threestar Michelin restaurant in California. Alexander worked under the acclaimed Tim Raue in his native Germany and ultimately earned his own star at Gabriele in Berlin.
He went on to train in the illustrious Jimbocho Den in Tokyo and in the kitchens of small traditional ramen and tempura restaurants, where he developed his cooking philosophy and understanding under true culinary masters.
With his experience and influence from around the world, he continued to give “creative and exotic” creations at UMI since his arrival in the city at the end of 2017.
An urban chic atmosphere created by Red Design, coupled with a creative menu, has drawn in foodies, yet the chef is continuously making efforts to reach a bigger and diverse group of diners. A terrace that sports a thrilling city view is yet another draw of the enticing downtown space.
It is recommended you start the dining experience on the outdoor terrace or at the bar, which is decorated in orange marble with a wooden installation behind. The cocktail menu is equally creative, marrying Western and Japanese influences. Why not begin a relaxed evening with a Japanese-inspired cocktail as an aperitif?
The dinner menu is for those craving Japanese food with a forward-thinking concept. UMI means “ocean” in Japanese, a theme reflected in premium-quality raw materials painstakingly sourced by Executive Chef Alexander.
The omakase experience offers a different perspective from other premium Japanese outlets in town because Alexander crafts fascinating and colorful dishes in his own way. Each dish blends the fundamentals of Japanese cooking with the flavors and textures of his German roots.
Along the eight-course omakase, I was impressed by the miso-marinated cubes of foie gras garnished with pickled rose petals and the creamy steamed egg filled with snow crab, truffle, uni and lime cream. The tender abalone with German spatzle noodles in a ramen-inspired pork and pepper broth also reflects how the chef pushes the boundaries of traditions. Meanwhile, a curated menu of more than 40 sakes, from crisp and clean to complex and aromatic, brings out the deep, hidden deliciousness of each course.
The dinner here is more high-end while the lunch service largely caters to nearby offices, providing quick options from bento boxes to affordable lunch sets.