5. Umami’s Specials

Bone Marrow Tartare

Bone marrow and chopped filet in garlic soy. Topped w/ pickled red

onions, & micro-greens. Served with baguettes.

Carpaccio

Yellowfin Tuna topped with Balsamic reduction, Pecorino Romano cheese,

pistachios, and micro-greens.

Grilled Oysters

Grilled oysters on the half shell topped with cilantro-fish-vinaigrette, peanuts,

fried shallots, pickled red onions, and parmesan cheese. Half-dozen (6) or dozen (12)

Oyster Shooters

Fresh Louisiana oyster, tabasco vinaigrette, masago, scallions, and roasted

sesame seeds (4pc minimum)

Scallop Shooters

Hokkaido scallop, tabasco vinaigrette, masago, scallions, and roasted

sesame seeds (4pc)

Uni Shooters

Santa Barbara Uni, quail egg, Ikura, masago, green onions, ponzu, lemon juice,

& sesame seeds (2pc)

Smoked Salmon Crostini

cream cheese, micro-greens, & balsamic reduction (6pc

Scallop Crudo

scallop sashimi topped with uni and ikura, served with a passion yuzu sauce

and finished with micro-greens and black sea salt (5pc)

Toro Crudo

Bluefin Toro sashimi, served with a yuzu vinaigrette topped with fresh ginger,

black sea salt, microgreens (5pc)

Toro Tartare

Chopped toro topped with SB uni, caviar, yuzu vinaigrette, kosher salt, served

with brioche bread

Trio Don

Garlic soy uni mixed in w/ rice, topped with chopped toro, ikura, and uni

Unagi Don

Grilled freshwater eel on steamed rice, topped with eel sauce, masago, pickled

ginger, scallions and sesame seeds

Wagyu Don

A5 Wagyu and ikura on a bed of sushi rice

Wagyu Bites

Toasted brioche with truffle mushroom sauce, chopped & seared A5 Wagyu

topped with Pecorino Romano cheese (6pc)

Wagyu Uni Nigiri

Chopped A5 Wagyu and uni served nigiri style on Oba leaf (2pc)