"New Yorkers will know the new chef of Umi, Kazuo Yoshida, a Nagasaki native, from previous stints at Juku in Chinatown, 1 or 8 in Brooklyn, and Jewel Bako in the East Village."
"New York's omakase scene has become stratospheric, "where dinner started at $125, then $175, then $250 ... now it's $750 plus add-ons," Hendon tells Eater. Umi's answer is to offer both experiences."
"The kitchen menu builds on dishes that have defined Umi's twelve years in Atlanta, including lobster toban-yaki, wagyu steak, and uni risotto - part of what Hendon describes as an evolution of the Japanese fusion playbook popularized by restaurants like Nobu."
Umi, a long-running Japanese restaurant from Atlanta owners Farshid Arshid and Charlie Hendon, is expanding to Manhattan with a June opening at 63 Madison Avenue in the Flatiron-Nomad corridor. Chef Kazuo Yoshida, a Nagasaki native with experience at prestigious NYC sushi establishments including Juku, 1 or 8, and Jewel Bako, will lead the sushi program. The 5,000-square-foot restaurant, designed by French firm Gilles & Boissier, features both a dedicated omakase counter and a full dining room. Positioned as a high-end establishment, Umi addresses New York's stratospheric omakase pricing by offering both sushi counter and kitchen experiences. The menu includes signature Atlanta dishes like lobster toban-yaki, wagyu steak, and uni risotto, representing an evolution of Japanese fusion cuisine.
Read at Eater NY
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