Experience cooking with the ingenious tempura chef

Umi Tempura has always been known for its high-quality, Japanese-sourced ingredients. Recently, we have invited the heavyweight Japanese chef Yoshiaki Nagasawa to join us. This summer, we launched a unique tempura chef-hosted cooking experience. You can try Chef Nagasawa who has more than 40 years of experience in Japanese cuisine👨🏻🍳 The main skill is the advanced and exquisite technique - Tempura 💖 The food for dinner is made from high-quality seasonal ingredients from Chef Nagasawa's hometown, Shizuoka Prefecture💁🏻♀️ The set meal includes seasonal appetizers, soup, steamed egg custard, seasonal tempura dishes, tea and desserts, very satisfying 💋 🔹Appetizer🔹 👉🏻Sesame tofu The texture is fine, soft and sticky, with a strong bean flavor 👉🏻Firefly Squid Full and creamy, with a prominent umami flavor and a unique sweet taste 👉🏻Corn Balls The sweet corn kernels are fried until golden and crispy, sweet and delicious 👉🏻Crushed Tuna Belly Full of fat fragrance, fine and smooth, soft texture, served with chopped green onions, diced radish, etc., rich in layers After eating the appetizers, you can officially taste the tempura 😬Using cottonseed oil makes the tempura fragrant and not greasy, it is outstanding 🔥 🔹Tachibana leaf The fish is from Kanagawa Village. It is thick and fat. It is wrapped in big leaves and fried. The fish oil aroma is overflowing when you eat it. The texture is solid and chewy. 🔹Armored Squid The squid from the Seto Inland Sea is very thick and chewy. It is soft and dense. You can feel the rich flavor when you bite it. It is unforgettable. 🔹Gan porgy Selected from Ehime sweet porgy, the best of noble fish, with dense, firm, sweet and juicy meat 🔹Japanese corn with tassels A must-try in season: small corns from Aichi Prefecture, fried with the leaves and roots until golden brown, the spread-out shape is eye-catching, sweet and soft in the mouth, and the tender body is high in sweetness 🔹Maitake mushroom The Maitake mushrooms from Nagano are rich in texture and elastic, fragrant, and have a strong mushroom aroma. They are so tender, crispy and delicious. 🔹Club soup The plump and tender clams are cooked into a clear soup, which is a great warming drink. 🔹Live shrimp and sea urchin Fresh live shrimps are plump and chewy, with a strong shrimp flavor. They are very chewy when eaten. There are also golden sea urchins on the noodles. They are soft and melt-in-the-mouth, full of freshness. 🔹Live young sweetfish (Lake Biwa) The restaurant carefully selects the young sweetfish from Wakayama and coats them with batter to make tempura. Chef Nagasawa even deliberately preserves the fish’s jumping posture in the water, which is definitely a surprise! The sweetfish meat is sweet and tender, and especially sweet and fragrant. 🔹White asparagus Hokkaido white asparagus is fresh and sweet, juicy and refreshing when bitten, quite crisp and tender, and rich in dietary fiber, which is good for gastrointestinal motility 🔹Eel Kagoshima's premium eel, served with a carefully prepared sauce and a small amount of wasabi, has a multi-layered taste. The eel is fluffy and soft, and you can savor the tempura eel slowly. 🔹Tian Tea I picked the tea-soaked rice. The tempura shrimp on the top was super crispy, chewy and sweet. The tea-soaked rice at the bottom was rich and full of rice aroma. The broth was sweet and warm, which was super satisfying. 🔹Shizuoka Prefecture melon The best Japanese melon, it has always been loved by Hong Kong people. The green melon flesh is sweet and juicy, fresh and delicious, leaving a lingering fragrance in your mouth. The lunch chef serves $380 and $580 per person and the dinner chef serves $780 and $980 per person. If you are interested, please call the restaurant in advance to make a reservation. Umai ✨ 📍Shop 2, G/F, D2 PLACE ONE, 9 Cheung Yee Street, Lai Chi Kok, Kowloon