Umi Awards

Umi Restaurant Review:

Fuyuhiko Ito once worked at MF Sushi, so he knows well his Buckhead audience and how to please them. For a set price per person, you may savor a number of courses. Carefully arranged tuna carpaccio in a soy vinaigrette was sculpted into lotus leaf shapes, and the tuna was like butter. On the side, thinly shaved onions bore fanned slices of avocado on top. "Rock shrimp," said the menu, in a spicy, creamy sauce sounded good; the dish was tasty, the huge, fat shrimp were flavorful, and the portion ample for two at least for sharing. But they weren't rock shrimp, which are smaller and have a distinctive hint of lobster-like flavor. A chef's special creation, the Kobe beef nigiri, seared with a kitchen flame torch, supplied two slices of barely seared beef. And just when we thought we'd had enough, we fell for spicy tuna on crispy sushi rice, dotted with the tiniest, thinnest possible slice of jalapeño. Green tea soufflé is the signature dessert by Lisa, wife of Ito and pastry chef in residence, whom he met at MF Sushi. The wine list needs some selections by the glass that go with sushi, such as Grüner Veltliner, only available by the bottle. Saké is offered in abundance, with good explanations of the various types. And, of course, beer and cocktails are present.