Drink and Dine
Laying the table.
Sushi, robata and ramen, from one family's recipes
Umi Kei
Restaurant · Daily
A marble sushi and sashimi counter runs along one side of the room, an open robata grill working over flame at the centre, dark timber tables and jade-green banquettes beyond it.
The menu runs from raw starters through a full sushi and sashimi list, robata-grilled wagyu and seafood, and a house-made ramen at the end of it — 7 sections in total, each one deep enough to be a menu of its own.
Chef Yukou Nishimura cooks from his father Hiromi's own cookbooks, where the family's recipes were written down, and Hiromi is one of East Asia's most esteemed sushi masters.
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The kitchen
Yukou Nishimura
Carries forward his father Hiromi's own recipes, one of East Asia's most respected sushi masters.
Chef Yukou Nishimura cooks from his father Hiromi's own cookbooks, where the family's recipes were written down, and Hiromi is one of East Asia's most esteemed sushi masters.
