Review

Umeshuthai reinterprets Japanese cuisine with a homestyle concept uncompromising on quality and flavour. Central to its menu is Miyazaki wagyu A5 nabe, or beef hot-pot, top-tier black-haired wagyu from Miyazaki, Japan, simmered with fresh vegetables in a well-seasoned, deeply flavoured broth that draws intense flavours. The beef is visibly highly marbled and almost dissolves upon eating, while the soup, with its layers of umami, perfectly complements the wagyu. Equally impressive is kaisen tartare, a dish that blends fresh raw fish, crunchy vegetables, and tropical fruits with a tangy dressing. Those looking for a sushi fix must try ohime omakase, an array of seven delicate sushi pieces. Each bite celebrates the simplicity of fresh, seasonal fish and shellfish, prepared with meticulous attention to texture. Umeshuthai’s desserts keep the meal light but memorable. Yuzu sherbet is vibrantly refreshing, bursting with citrus zest that clears the palate, while yaki imo of sweet potato is slow-baked to gently coax out its natural sweetness, delivering a satisfying hint of caramelised flavours, bringing a comforting, earthy note to the meal's end. The drinks list is notable, and its umeshu concept enables diners to sample premium umeshu at retail prices. This extends to a well-curated selection of sake and Japanese whisky. Umeshuthai has crafted a drinks programme that pairs well with an impressive food experience.