Ume is offering what it calls "deconstructed" omakase. Specially aged fish, and an assortment of salts (including classics, truffled and smoked) are used. The deconstruction method allows guests to construct the omakase their way. The menu includes items like pickled saba, marinated tako, Hokkaido hotate with Iceland charcoal salt and toro with quail egg. The menu changes daily and relies on seasonal ingredients for freshness.
- Thomas Rafael