Umakase Returns to Uma Nota with the Best of Fire, Smoke and Charcoal
Uma Nota’s Nipo-Brasileiro style Umakase dining experience is back by popular demand. First launched in October of 2020, the “leave it to the chef” dinner is back, celebrating the art of grilling and charcoal fueled barbeque, and this time to include a wine and sake pairing for a complete sensory experience.
Featuring the finest ingredients of both Japanese and Brazilian cuisines, this special dining event on Monday 19th July 2021 is not to be missed. Diners can choose from either a six or eight course omakase menu. Chef Gustavo has carefully designed each step of the culinary journey by creating a thoughtfully balanced series of dishes that flow from one course to the next, starting from the lightest fare and proceeding to the heaviest dishes. This installment of Umakase demonstrates the flawless cooking techniques that combine Brazilian churrasco and Japanese robatayaki.
The meal will begin with a Brazilian favourite, Pão de Mandioca e Morcella, a homemade savoury cassava bread, toasted and topped with caramelised red onion and blood sausage to whet the appetite. Appetizers continue with the sizzling Scallops in Yuzu Butter, cooked in the shell, over Uma Nota’s hibachi grill, and Japanese favourite; Pork Shoulder and Leek Skewers, marinated in mirin, soy sauce and sake, the pork is cooked over a charcoal flame to lock in flavour, adding a smoky char to the meat, while the aromatic flavours of the leek balances the richness of the pork.
Throwing a veggie dish into the mix, the Gem Lettuce and Nanban Sauce is inspired by the Japanese nanbanzuke. Grilled in halves and served with garnishes of fresh cucumber, carrot and chilli.
Chef Gustavo takes M5-grade Wagyu Sirloin, Feijao Tropeiro and Vinaigrette and captures the richness of the marbled beef, by searing the steak over hot coals at the table. A nod to the Brazilian heritage of Uma Nota, the sirloin is served with a rendition of the humble Feijao, beans, bacon and cassava and a fresh vinaigrette on the side.
As it’s tradition to drink at all Brazilian barbeques, the palate will receive a refresh with a surprise off-menu Caipirinha Sorbet before heading onto the final course. The Umakase experience will end on a sweet note with Pudim de Abacaxi and Coconut Sorbet, a roasted pineapple sponge pudding, with a creamy coconut sorbet atop.
The eight-course menu will include two extra courses; the Grilled Octopus, delicately cooked tentacles on a bed of edamame and homemade smoky togarashi, using the indigenous Brazilian Baniwa chilli powder; and reflecting the restaurant’s South American influences, the Lamb Chop, Green Miso and Pamonha, marinated lamb in green miso with a native street food dish made from mashed sweet corn and cheese, cooked within the corn husk.
To complement the specialty dishes, a Kanpai beverage package is also on offer, with a sake pairing expertly chosen to go with the courses, or an additional wine upgrade.
Available only on Monday 19th July, guests will have a choice of the six (HK$490) or eight-course (HK$590) Umakase dinner from 6:00pm onwards.