Umai 鵜舞 4.75

”UMAI” 日語解為鮮味，套用位於荔枝角活化物業D2 Place、環境舒適悠閒的全新日式海鮮居酒屋鵜舞（UMAI Ramen Sumibiyaki）更貼切不過。這間洋溢著漁村居酒屋風情、主打進口日本海鮮佳餚的全新日式小餐館，是工餘小酌及用膳的好去處。加上區內鮮有此日式海鮮居酒屋, 尤以店內之爐端燒定必成為區內外熱門話題。

鵜舞設計揉合東京新宿西口站小巷的小酒館，以及日本漁村質樸風貌，餐廳綴以傳統日式燈籠、溫馨簡約的電燈泡，以仿舊木為主要材料元素，營造小漁港簡樸的居酒屋風情及氣氛，予人舒適自在的感覺。還有購自日本小漁港船上的工具作裝飾，讓賓客切實感受地道的日本漁村風情。

鵜舞爐端燒以備長炭燒火，六點後晚市菜式，有在備長炭上烤製的地道爐端燒 (Robatayaki)美食、串燒 (Kushiyaki) 雞串（選用日本阿波尾雞及華味雞炮製），以及原始燒 (Genshiyaki) 28cm長超級巨蝦和其他海鮮。三名九州日籍廚師各有所長: 炮製星級名菜，包括博多烏冬、梅烏冬、惠比壽生蠔、蟹膏麵豉等佐酒美饌。

惠比壽生蠔（日本2013年生蠔大賽優勝者）以燒製或刺身方式呈獻，於11月至3月當造期由福岡的養殖場直接新鮮空運到港。午膳時段供應各款拉麵，以及九州Hakata烏冬－鵜舞的九州拉麵以用料豐富的香濃豬骨湯底聞名；而無添加Hakata烏冬麵條由位於福岡博多的HEIWA生產，已擁有過百年歷史，每星期三次空運到港，保持新鮮。

座落於荔枝角港鐵站D2出口的D2 Place，交通方便。鵜舞堅持以最優質日本進口食材及親民價格打動顧客。有主用膳區、壽司吧、爐端燒區及私人用餐室，可同時招待112位賓客。

鵜舞備有一系列選擇繁多的啤酒、日本清酒及燒酎給賓客選擇。

"UMAI" Japanese flavor solution is to apply the activation properties in Lai Chi Kok D2 Place, relaxed and comfortable environment new Japanese-style seafood pubpelican dance (UMAI Ramen Sumibiyaki) is more apt. This fishing village pub filled with style, the main import of Japanese seafood delicacies new Japanese-style bistro, is a good place for after work drink and dining. This coupled with the region rarely Izakaya Japanese seafood, especially the burning furnace end store will definitely become a hot topic within and outside the region.

UMAI Design combines Tokyo Shinjuku Nishiguchi Station alley taverns, as well as Japanese fishing village rustic style restaurant decorated with traditional Japanese lanterns, warm and simple light bulb to Distressed wood as the main material elements, creating a small fishing port austere style pub and atmosphere, giving people a comfortable feeling comfortable. There are small fishing boat was purchased from the Japanese tools for decoration, so that guests feel truly authentic Japanese fishing village.

UMAI robatayaki to prepare for a long charcoal fire, dishes dinner after 6:00 p.m., there are grilled on charcoal authentic robatayaki (Robatayaki)cuisine, Yakitori (Kushiyaki) chicken string (used in Japan Awa tail cooked chicken and Chinese chicken flavor), and the original burn (Genshiyaki) 28cmlong super giant shrimp and other seafood. Three Kyushu Japanese chefs have their own strengths: cooked-star dishes, including Boduo Wu Dong , Mei Wu Dong, Ebisu oysters , crab miso paste and other Zuojiu delicacies.

Ebisu oysters (oysters in Japan in 2013 contest winner) presents the way to firing or sashimi, from November to March period when made ​​directly from the farms of Fukuoka fresh air to Hong Kong. Lunch time supply sections ramen, udon and Hakata in Kyushu - UMAI of Kyushu ramen to material wealth fragrant soup pig famous; while no added Hakata udon noodles by the Fukuoka Hakata is located in the HEIWA production, has had hundred years of history, three times a week to Hong Kong by air, keep it fresh.

Located in Lai Chi Kok MTR Station Exit D2 of D2 Place, convenient transportation.UMAI adhere to the highest quality ingredients imported from Japan and the People First price impress customers. A main dining area, sushi bar, robatayaki area and a private dining room, which can entertain 112 guests.

Umai with a series of wide selection of beers, sake and shochu to guests.