|If you don't keep your eye out, you may miss it!|
I am always on the lookout for top notch Japanese restaurants, as Japanese cuisine is my favourite cuisine. The reason why I love Japanese cuisine is simple: umami! There is something deeply satisfying about the flavours that umami rich foods such as soy sauce, miso, seaweed and mushrooms give. I can’t exactly describe what umami is, all I know is that is a pleasant savoury flavour :9
|Ume no Yado Aragoshi Umeshu ($12.50), Ume no Yado Yuzushu ($12.50)|
In terms of food, we decided to order a mix of vegetarian dishes so that we can sample a bit of everything. I also wanted to try the scallop carpaccio, which is Ume’s signature.
|Seared Scallop, Soy brown butter, Finger Limes, Young Sorrel, Dulse ($21)|
|Shiki no Salad, Roast Heirloom Carrots, Fried Brussel Sprouts, Dashi Custard, Wild Herbs, Soy & Ginger dressing ($18)|
|Nasu Dengaku Baked Eggplant, Dengaku glaze Pickled Eggplant, Toasted Hazelnuts, Dried spices ($18)|
|Scented Rice Short grain rice scented with Dashi & Soy ($5)|
|Kinoko Moriawase, Mushi-Yaki Japanese mushrooms, Crisp Yuba, Local Chestnuts, Pickled Baby Onion ($28)|
Kinoko moriawase was an enjoyable course, being a mushroom lover. All the savoury courses I have tried have been very solid, including this one. This one was probably the one that I loved the least, but still very solid. There was a nice assortment of Japanese mushrooms that included shitakes, shimejis, maitakes and wood ears. These were all delicious to eat as they were cooked in butter. The crisp yuba, milk skin, was good as it added some crispy texture to the dish. I also enjoyed the little pickled onions, again as a balance of acidity with the rich, savoury flavours of the dish. And I loved the presentation if the dish too! The mushrooms were served on a stump, giving it that wild forest feel.
We still had plenty of room for dessert so we decided to order one dessert each and share them (as we usually do). We decided to order the seasonal mandarin dessert and the black sesame sponge dessert as they both looked like interesting takes on modern Japanese desserts.
|Mandarin, Mandarin Tofu, Frozen Green Tea, Dehydrated Cocoa Mousse, Mochi, Mandarin Sherbet ($15)|
"30 Second" Black Sesame Sponge, Tasmanian Leatherwood Honey Poached Granny Smith Apple,
Candied Apple & Ginger Vanilla-Gingerbread ice cream ($15)
I was quite impressed with Ume and I mostly had vegetarian courses. This meal provided me with an insight into how great Ume can be. When I get the opportunity, I will be back with some meat-eating company so I can try the other things that caught my eye on the menu, including some fresh sashimi, the Riverina lamb and the charcoal roasted David Blackmore wagyu.
My verdict, Ume = Yummy!
Highlight: Brussel sprouts at their best. If brussel sprouts tasted this good normally, then sign me up! Lowlight: Japanese-sized servings. The emphasis at Ume is certainly quality over quantity. If you pace yourself through the meal, this will not be too much of an issue as I found. However, those with big appetites may feel a bit hungry afterwards.