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Umami Japanese Restaurant
Japanese clear broth with shallots mushrooms and green onions.
White miso broth served with silken tofu.
Japanese miso broth with upon noodles, shiitake mushrooms and an assortment of seafood and vegetables.
A fusion of Korean spicy paprika seafood broth, on assortment of seafood and Korean noodles.
Upon noodles served in house soup topped with thin sliced top sirloin (prepared medium rare) shrimp tempura and fried scallions.
Our version of this traditional favorite. Roman noodles, poached egg and beef julienne in house broth.
A savory braised pork belly stewed with chines spices and soy sauce served with picked radish boiled egg and yakisoba noodle.
Served with steamed rice.
Petit jean black peppered bacon stir fried with hibachi fried rice.
Hillshire farm smoked sausage stir fried with hibachi fried rice.
A hearty portion of hibachi fried rice with chicken, jumbo shrimp and chunks of smoke sausage topped with sweet pineapple.
Teppanyaki style fried rice cooked from our kitchen.
Stir fried beef with assorted vegetables.
4 pieces. Of fried butterfly shrimp tossed with yum yum sauce.
4 pieces. Sushi nigiri.
Seared (medium rare) sesame crusted tuna.
Chicken fried chicken Japanese style.
Stir fried shrimp with assorted vegetables.
2 handrolls.
Seared Alaskan salmon.
Stir fried chicken with assorted vegetables.
Deep fried pork cutlet Japanese style.
New version of this traditional favorite orange chicken.
Lightly salted blanched soybeans.
6 pieces. Golden fried beef dumplings.
Fried green beans served with ranch.
Lightly battered chicken bites tossed in a sweet creamy sauce and sprinkled with orange zest.
Panko crusted mashed potatoes with ham in the center, drizzled with yum yum and served with katsu sauce.
A fresh sushi spring roll.
5 pieces. Tempura fried jumbo shrimps and onion rings served with tempura sauce.
Lightly battered and fried jumbo butterfly shrimp tossed in umami yum yum sauce and topped with sriracha.
2 pieces of beef gyoza, 2 egg rolls and 2pieces. Of shrimp and crab wontons.
A bed of crispy egg roll skin topped with chopped steak, chicken, tomatoes, mozzarella, banana peppersand umami yum yum sauce.
8 pieces. Flash fried stuffed with shrimp, crab and cream cheese.
Fried Louisiana crawfish tossed in pepper seasoning blend served with homemade chili lime sauce.
Calamari strips fried and served with cocktail dipping sauce.
Seared and shredded shrimp spread over French bread and deep fried until golden brown. Served with our housemade honey mustard.
Lightly coated fried tofu with hokkaido fish flakes.
Mixed vegetables deep fried with delicate tempura batter.
Calamari rings flash fried tossed in pepper seasoning blend and served with homemade chili lime sauce.
Soybeans stir fried with garlic and homemade seasoning blend.
Jumbo lump cakes topped with mango salsa and umami yum yum sauce.
Traditional sticky rice stuffed with mozzarella cheese and smoked ham panko breaded and deep fried to golden brown.
9 pieces. Of sashimi "chef's.
Pan seared Angus sirloin (medium rare) on julienne daikon radish and micro greens served with umami ponzu sauce.
A tuna mix cake served with avocado butter.
Pan seared ahi tuna on julienne daikon radish and kaiware served with umami ponzu sauce.
A bed of fresh cucumbers topped with squid salad and sunomono dressing.
Seaweed salad, squid salad and fresh cucumbers served with umami vinaigrette.
Our own spin on traditional cocktail boiled jumbo shrimp served with wasabi honey cocktail sauce.
3 pieces, sashimi, 3 pieces. Sushi nigiri and a California roll.
Thin cut yellow tail sashimi topped with thinly sliced lemon, jalapeno, ponzu sauce and micro greens.
5 pieces of sushi night.
A bed of fresh sliced cucumbers topped with seaweed salad and sunomono dressing.
Traditional chick pea hummus blended with French edamame and Asian seasoning served with 6 pepper pita chips.
A Hawaiian style cubed ahi tuna salad served in a martini glass with special umami sauce.
Pan seared albacore tuna on julienne daikon radish served with umami ponzu sauce.
Fresh organic cucumbers tossed with ponzu sauce.
Thin slices of fresh cucumbers topped with octopus and tako dressing.
Seared ahi tuna sliced and dressed in our slider steam buns topped with picked cabbage slaw cilantro and jalapeno (3 per order) served with house fries.
Fresh asparagus wok stir fried in soke wine dark sauce with per option.
Seared sockeye also called red salmon on our signature bun topped with cucumber lettuce, tomato and our housemade pesto aioli served with house fries.
Pan seared North Atlantic salmon green beans, asparagus tempura and kin mai steamed rice.
Fried shrimp stuffed in soft taco shells topped with lettuce, tomato, avocado, yum yumand spicy sauce.
Fresh seared mahi mahi served with tuna MO steamed rice and sauteed vegetable with warm coconut ginger sauce.
Grilled American kobe beef burger, fully dressed with American cheddar, or swiss habanero cheese, yum yum sauce and fried onion served with house fries.
8 oz. filet grilled to order served sliced over kin mai steamed rice with Parmesan garlic asparagus and topped with on oyster demi glaze.
Japanese golden curry boiled with potatoes, carrots, sweet potatoes, onions and coconut milk served with steamed rice.
8 oz. prime rib-eye sliced in to cubes, stir fried with red, and green bell peppers, purple onions, and sake wine dork sauce.
Umami fusion rib-eye served bulgogi style "smoky sweet flavor" stir fried with purple onion and bok choy served over a bed of rice.
Double lump crab cakes served with mango salsa, sauteed vegetables and kin mai steamed rice.
"sear it yourself" sliced Angus New York strip served on a hot stone with house dipping sauce and steamed rice.
Fresh organic green beans wok stir fried with per option.
Sun-dried tomatoes and avocado served over spring mix and mixed with ponzu sauce.
Spring mix topped with smoked salmon skin and house vinaigrette.
Assorted chopped fish over a bed of fresh cucumber, topped with spicy mayo, spicy sauce, sunomono sauce, scallions, sesame seedsand red tobiko.
Deep fried Japanese chicken bites served with organic spring mix, strawberry, oranges, pecans and miso vinaigrette.
Flash fried calamari over organic spring mix, tossed with miso vinaigrette.
Sliced avocado arranged in a flower on a bed of organic spring mix tossed with house vinaigrette.
4 pieces of sashimi served over an organic spring mix with umami vinaigrette.
Shredded crab meat on a bed of fresh cucumbers tossed in our sunomono vinaigrette.
Hibachi NY steak, plumo chicken and butterfly shrimp.
Cold water lobster tail, filet mignon, chicken, shrimpand scollops.
Succulent shrimp, sea scollops and cold water lobster tail.
Plump chicken and butterfly shrimp.
Filet mignon and cold water lobster tail.
Hibachi NY steak and sea scollops.
Center cut rib eye tilapia and plump chicken breast.
Succulent shrimp and sea scollops.
Hibachi NY steak and sea shrimp.
Hibachi NY steak and plump chicken breast.
Fresh seared mahi mahi served with kin mai steamed rice and sauteed vegetable with warm coconut ginger sauce.
Seared sockeye, also called red salmon, on our signature bun. Topped with cucumber, lettuce, tomatoand our housemade pesto aioli.
Seared ahi tuna sliced and dressed in our slider steam buns. Topped with pickled cabbage slaw, cilantro and jalapeno (3 per order).
Menu for Umami Japanese Restaurant provided by Allmenus.com
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