Ume Japanese Bistro Menu (Update 2025)

Sweet yam and zucchini tempura.

Cucumber and sesame seed wrapped rice-inside.

Japanese pickled radish.

Avocado and sesame.

Avocado and cucumber.

Sweet tofu skin and cucumber.

Steamed spinach seasoned with garlic and sesame oil.

Cucumber, picked plum and shiso leaf wrapped rice-in.

Braised shiitake mushroom.

Yam tempura and gobo, topped with avocado.

Cucumber, Japanese squash and gobo (burdock root), topped with wakame.

Steamed asparagus and sesame.

Japanese squash and cucumber.

Japanese pickled vegetables, sweet omelette and cucumber.

Fried pork and shrimp dumplings with spicy mayo.

Seasoned baby octopus on a bed of shredded daikon and wakame.

Steamed prawn dumplings in delicate rice pouches.

Spaghetti tossed in garlic, onions, butter, and white wine reduction. Add grilled chicken, smoked salmon or shrimp for an additional charge. Add clams for an additional charge.

Spicy tuna in tempura eggplants with wakame, daikon, avocado and peaches.

Golden deep fried prawns with daikon in wasabi mayo sauce.

Japanese fried chicken with lemon aioli.

Seared ahi tuna drizzled with ponzu, wasabi mayo and unagi sauce.

Soup Silk tofu, seaweed, mushroom and scallion in red and white miso broth.

Boiled soybeans sprinkled lightly with salt.

Boiled spinach seasoned with garlic, onions, sesame oil and 7-spice.

Soup manila clams, enoki mushroom and tofu simmered in miso broth.

Seaweed salad marinated in sesame oil and Japanese 7-spice.

Soybeans tossed in garlic and soy sauce.

Ahi tuna and tobiko drizzled with ponzu, sesame oil and Japanese 7-spice.

Organic greens tossed in Ums house soy vinaigrette. Add avocado for an additional charge.

English cucumber, imitation crab and seaweed in sweet vinaigrette.

Organic greens, wakame, cucumbers, avocado tossed in um vinaigrette add crispy panko chicken, grilled shrimp or tuna poki for an additional charge.

Deep fried cheese and crab fillings in won ton wrapping.

Pan fried Japanese pork or vegetarian pot stickers.

Deep fried assorted vegetables with tempura sauce.

Deep fried shrimps, assorted vegetables in light and crisp tempura flour.

Deep fried panko oysters served with Japanese spicy mayo.

Deep fried vegetable mashed potatoes with spicy mayo sauce.

Deep fried mini egg rolls with shiitake mushroom and mixed vegetables.

Deep fried tofu with bonito shaving, ginger, grated daikon, scallion in dashi.

Deep fried shrimps in light and crisp tempura flour.

Grilled chicken and vegetables on skewer.

Deep fried panko calamari rings served with Japanese spicy mayo.

Grilled tender yellowtail collar served with ponzu sauce.

Deep fried softshell crab served with soy dashi.

Salmon.

Ahi tuna.

Yellowtail. 4 piece.

Albacore.

Yellowtail. 4 pieces.

Halibut.

Crab salad and tobiko.

Mackerel.

Cooked octopus.

Flying fish roe.

Smoked salmon.

Halibut.

Salmon roe.

Grilled freshwater eel.

Yellowtail belly.

Cooked prawn.

Sweet jumbo prawn.

Scallop salad.

Squid.

Black snapper.

Food description may not include all ingredients please inform us of any food allergies you may have.

Yellowtail & scallion.

Please allow more time for these rolls during high volume dinner services.

Fried shrimp and avocado.

Crab salad.

Salmon roe.

Grilled eel.

Shrimp tempura, crab salad, peaches and avocado.

Salmon, avocado, tobiko topped with thin lemon slices.

Crab salad and avocado topped with sake, spicy seafood sauce, and tobiko. *Please allow more time for these rolls during high volume dinner services.

Fried shrimp and avocado.

Spicy cooked prawns, shiso leaves, red snapper, and lemon slices, and tobiko. *please allow more time for these rolls during high volume dinner services.

Deep-fried with shrimp and cream cheese, topped with unagi, avocado, and tobiko. *please allow more time for these rolls during high volume dinner services.

Spicy tuna and cucumber topped with Japanese seaweed salad.

Spicy salmon and cucumber, topped with ahi tuna, hamachi and tobiko.

Shrimp tempura, grilled freshwater eel, avocado, gobo and tobiko.

Ahi tuna in sesame soy wrap sprinkled with light tempura crumbs.

Crab salad and avocado.

Spicy yellowtail and scallion.

Ahi Tuna wrapped rice-in.

Fresh salmon and avocado.

Cooked shrimp and avocado.

Fresh salmon with Japanese 7-spice and cucumber.

Ahi tuna and avocado.

Grilled salmon skin, cucumber and tobiko. *please allow more time for these rolls during high volume dinner services.

Spicy ahi tuna, cucumber and daikon sprouts.

Fresh yellowtail with scallion wrapped rice-in.

Smoked salmon, cream cheese and avocado.

Crab salad and avocado wrapped in cucumber.

Ahi tuna and avocado in soybean wrap.

Spicy salmon, daikon, organic greens and cucumber in rice paper.

Spicy scallop with tobiko and kaiware.

Crab salad and organic greens in soy bean wrap, topped with ikura.

Grilled freshwater eel, avocado, cucumber and tobiko.

Crab salad and avocado, topped with assorted fish.

Seared ahi tuna, tempura in seaweed and topped with unagi, and tobiko.

Soft shell crab, avocado, tobiko and daikon sprouts.

Shrimp tempura, topped with crab salad, ahi tuna, peaches and avocado.

Shrimp tempura, crab salad, topped with assorted fish, peach, avocado, and tobiko.

Spicy tuna, topped with fresh salmon, peaches and avocado.

Spicy yellowtail, topped with scallops, spicy seafood sauce, and tobiko. *please allow more time for these rolls during high volume dinner services.

Crab salad and soft shell crab, topped with grilled eel, smoked salmon, and tobiko. *Please allow more time for these rolls during high volume dinner services.

Grilled freshwater eel and avocado.

Tempura izumidai topped with spicy crab, seared ahi tuna, avocado, and tobiko.

Ahi tuna, fuji apple, topped with crab salad, escolar and toasted pine nuts.

Spicy salmon and asparagus in soybean wrap.

Shrimp tempura, asparagus and tobiko.

Tempura daily fish, topped with spicy crab salad, salmon, escolar, and tobiko

Served over organic spring mix and pickled vegetables.

Grilled chicken glazed with teriyaki sauce.

Fried chicken with lemon sauce.

Fried pork cutlets with tangy citrus sauce.

Fried chicken with tangy citrus sauce.

Deep fried shrimp and assorted vegetables in light tempura flour.

Lightly battered fried prawns dressed in Japanese honey mayo.

Lightly battered fried prawns tossed in garlic and butter sauce.

Grilled steak glazed with teriyaki sauce.

Grilled salmon cheeks with ponzu sauce.

Grilled salmon fillet glazed with teriyaki sauce.

Assorted sushi, sashimi and maki (chef selection)

Broiled freshwater eel with unagi sauce over rice.

Miso soup, crab cheese puff, grilled chicken teriyaki.

Miso soup, croquette, lemon chicken or grilled steak teriyaki.

Add chicken for an additional charge.

2 items. Select 2 items from below (served with miso soup, house salad, rice). Add more items at an upcharge.

Served with miso soup and edamame. Add more items at an upcharge.

Sweet yam and zucchini tempura.

Japanese pickled radish.

Avocado and cucumber.

Yam tempura and gobo, topped with avocado.

Sweet tofu skin and cucumber.

Cucumber, picked plum and shiso leaf wrapped rice-in.

Cucumber and sesame seed wrapped rice-inside.

Steamed asparagus and sesame.

Japanese pickled vegetables, sweet omelette and cucumber.

Braised shiitake mushroom.

Avocado and sesame.

Cucumber, Japanese squash and gobo (burdock root), topped with wakame.

Fermented soy beans, wasabi and scallions mixed in ponzu sauce.

Japanese soda.

Genmaicha: green tea with toasted brown rice.

Black tea, wild sweet orange, hibiscus, chamomile.

Sushi rice stuffed in sweet tofu pouch.

Grilled eggplant.

Grilled zucchini.

Japanese squash.

Japanese seaweed marinated in sesame oil and Japanese 7-spice.

Japanese seaweed and sushi rice in sweet tofu pouch.