Umaya LA - Kaiseki & Sushi Menu

Lean bluefin tuna atop a small ball of sushi rice, typically served in pairs.

Slices of albacore belly atop sushi rice, often accompanied by a delicate sauce or garnish to enhance the flavor.

Sashimi-grade albacore atop vinegared sushi rice, often garnished with subtle flavors like ponzu or green onion.

Amaebi nigiri features sweet raw shrimp atop a compact ball of sushi rice, typically accompanied by a deep-fried shrimp head.

Sea eel on a small ball of sushi rice, typically seasoned with a sweet sauce.

Cooked shrimp delicately placed on top of vinegared sushi rice.

Thinly sliced flounder fin, typically includes red yuzu koshou and negi atop a small ball of sushi rice.

Black cod on top of sushi rice, often appreciated for its buttery texture.

Japanese amberjack, also known as yellowtail, delicately placed atop a mound of hand-pressed sushi rice.

Sliced flounder atop a compact ball of sushi rice, often appreciated for its mild and sweet flavor.

Sliced scallop served on a bed of hand-pressed sushi rice, often accompanied by a hint of wasabi.

Salmon roe delicately placed atop a small ball of sushi rice, typically includes a wrap of nori.

Snow crab leg meat atop a small ball of sushi rice, typically served in pairs.

Slices of Japanese amberjack atop sushi rice, often accented with yuzu kosho for a citrusy spice.

Golden eye snapper atop a small ball of sushi rice, typically served as a single piece.

Kurodai nigiri features thinly sliced black snapper atop a small ball of sushi rice, presenting a delicate balance of flavors.

Masago nigiri features smelt roe atop a mound of sushi rice, often wrapped with a thin strip of nori.

Rich, tender salmon belly atop sushi rice, often accompanied by ginger and wasabi.

Striped jack, typically served on top of a small ball of sushi rice, may include subtle seasonings to enhance the fish's natural flavors.

Red snapper atop a small ball of sushi rice, traditionally served as a singular piece.

Yellowtail amberjack served atop a small ball of sushi rice, typically includes two pieces per order.

Sliced octopus atop a small mound of vinegared sushi rice, typically served in pairs.

Tamago nigiri features a slice of sweet Japanese-style egg omelette atop a small mound of vinegared sushi rice.

Toro nigiri features thinly sliced tuna belly atop a small ball of hand-pressed sushi rice, often complemented with a touch of wasabi.

Grilled eel served on top of sushi rice, often accompanied by a sweet unagi sauce and sesame seeds.

Sea urchin served atop a small mound of hand-pressed sushi rice, typically sourced fresh depending on availability.

Horse mackerel atop a small ball of sushi rice, commonly served with a touch of wasabi.

Red snapper atop a small ball of sushi rice, traditionally prepared.

Thinly sliced albacore belly, often accompanied by a delicate blend of house sauce, showcasing the tender texture and subtle flavors of the fish.

Thinly sliced albacore served with ponzu sauce and garnished with thinly sliced red onions.

Amaebi sashimi features raw sweet shrimp, often accompanied by its deep-fried head for a contrast in texture.

Thinly sliced anago, a type of saltwater eel, typically served without rice.

Ebi sashimi consists of thinly sliced raw shrimp, often accompanied by traditional garnishes.

Engawa sashimi typically features thinly sliced flounder fin, served raw to highlight its delicate texture and flavor.

Thinly sliced black cod, typically served raw, highlighting its delicate texture and natural sweetness.

Thinly sliced yellowtail, typically served raw, highlighting its natural, rich flavor and buttery texture.

Thinly sliced hirame, also known as halibut, typically served raw, highlighting its delicate texture and mild flavor.

Hotate sashimi typically consists of thinly sliced fresh scallops, often accompanied by fresh wasabi.

Raw squid, typically served in thin slices. Consuming raw seafood may increase your risk of foodborne illness.

Ikura sashimi features marinated salmon roe, typically served without rice.

Thinly sliced kampachi, often served with accompaniments like yuzu, scallions, or ponzu sauce to enhance its delicate flavor.

Kani sashimi typically consists of thinly sliced pieces of crab meat, served without rice.

Slices of kinmedai, a deep-sea fish known for its rich flavor, typically served raw.

Kurodai sashimi consists of thinly sliced sea bream, typically served with traditional accompaniments like soy sauce, wasabi, and pickled ginger.

Thinly sliced salmon belly, typically served raw to highlight its rich texture and natural flavors.

Fresh, thinly sliced salmon, a classic Japanese delicacy.

Thinly sliced striped jack (amberjack), typically served raw to highlight its delicate texture and rich flavor.

Tai sashimi consists of thinly sliced red snapper, typically served raw to highlight its natural flavor.

Thinly sliced yellow-striped butterfish, typically served with soy sauce, wasabi, and pickled ginger.

Thinly sliced octopus, often served with a side of soy sauce and wasabi for dipping.

Tamago sashimi consists of thinly sliced Japanese sweet rolled omelette, served without rice.

Thinly sliced fatty part of the tuna belly, typically served raw to showcase its delicate texture and rich flavor.

Thinly sliced, cooked freshwater eel, typically served with a drizzle of unagi sauce and a sprinkle of sesame seeds.

Uni sashimi typically consists of freshly sliced sea urchin, offering a unique taste and texture experience.

Thinly sliced Japanese mackerel, often accompanied by garnishes to enhance its natural flavor.

Thinly sliced red snapper, often accompanied by a delicate sauce to enhance its natural flavors.

Crab meat, avocado, and cucumber wrapped in sushi rice and nori, topped with oven-baked salmon, finished with eel sauce and spicy mayo.

Classic blend of crab, avocado, and cucumber wrapped in seaweed and rice.

Shrimp tempura and cucumber roll topped with broiled eel, avocado, drizzled with unagi sauce and tobiko.

Dungeness crab meat wrapped with avocado and cucumber, offering a fresh take on a classic roll.

Soft shell crab, cucumber, and avocado, typically rolled in seaweed and sushi rice, finished with a drizzle of eel sauce.

California roll topped with a variety of fish and avocado, often garnished with tobiko.

Shrimp tempura, avocado, and cucumber, often complemented by eel sauce, wrapped in seaweed.

Fresh tuna with a tantalizing spicy kick, wrapped in seaweed and rice.

Soft shell crab, cucumber, avocado, and tobiko, drizzled with eel sauce.

A maki roll that typically includes a unique blend of ingredients, carefully rolled with sushi rice and seaweed.

Salmon, cream cheese, and cucumber rolled in seasoned rice and nori

Fresh cucumber wrapped in seasoned sushi rice and nori (seaweed).

Fresh avocado wrapped in seasoned rice and seaweed, a vegetarian delight.

Baked crab mix and avocado, typically wrapped in soy paper, with a topping of dynamite sauce.

Spicy scallop mix with cucumber, wrapped in a seaweed cone with sushi rice, typically includes a touch of spicy mayo and sesame seeds.

Spicy tuna mixed with spicy mayo, tempura bits, and rice wrapped in seaweed.

Blue crab mixed with mayo and masago, wrapped in seaweed paper with avocado and cucumber.

Creamy avocado nestled in a seaweed wrap with sushi rice, forming a traditional Temaki handroll.

Cucumber and sushi rice wrapped in a seaweed cone, following the traditional Temaki style.

Crisp, fresh garden greens with a light, refreshing dressing.

Sashimi, seafood, or steak variations from rare to well done.

Typically includes rice, miso soup, pickled vegetables, and a selection of fish or meat.

Sweet red bean paste wrapped in a delicate mochi rice cake, typically includes a hint of matcha and a dusting of kinako (roasted soybean flour).

A prix-fixe five-course meal typically includes a seaweed salad, miso soup, assorted nigiri sushi, tempura, and a main course like teriyaki or sashimi.

A traditional Japanese appetizer, typically featuring a small, artfully presented selection of seasonal ingredients.

Crispy assortment of veggies lightly battered and fried

Pan-fried tofu served with mushrooms and onions in a teriyaki sauce on a hot plate.

Assorted pickled vegetables, miso soup, and steamed rice, typically accompanied by a variety of Japanese side dishes.

Assorted fruits and sweet treats, typically including traditional Japanese confections such as mochi or dorayaki.

Assorted vegetable tempura, tofu teriyaki, vegetable roll, and gomae (spinach with sesame dressing).

A small appetizer typically featuring seasonal vegetables, tofu, and seaweed, prepared with traditional Japanese techniques.

Sushi, sashimi, chicken teriyaki, and grilled salmon.

Tofu teriyaki, vegetable tempura, salad, avocado roll, and miso soup.

Steamed egg custard traditionally made with a blend of dashi, soy, and mirin, often featuring ingredients like mushrooms and delicate pieces of seafood.

Oshinogi, typically presented as a sashimi course, features a selection of freshly sliced raw fish, carefully chosen to showcase a variety of flavors and textures.

A carefully curated dish featuring a selection of meats and vegetables, traditionally cooked and served on a ceramic plate, embodying the essence of Japanese cuisine.

Shoji, a curated selection of delicate dishes, typically includes a variety of seasonal ingredients thoughtfully arranged to celebrate Mother's Day.

A selection of pastries, typically includes sweet fillings or toppings, crafted to celebrate Mother's Day.

A curated six-course pastry selection by the chef, typically includes a variety of traditional and innovative desserts.

Sakizuke, a traditional Japanese appetizer, typically includes a small, seasonal delicacy to start the Kaiseki Omakase meal.

Steamed savory egg custard, typically includes a mix of shiitake mushrooms, shrimp, and chicken, gently flavored with soy sauce and mirin.

Salad typically includes a mix of fresh greens, seasonal vegetables, and a light, flavorful dressing, garnished with ingredients like seaweed or sesame seeds to complement the Japanese theme.

A carefully selected piece of sushi, prepared by the chef to celebrate Mother's Day, featuring premium seasonal fish atop sushi rice.

A single piece of sushi, meticulously crafted with the chef's selected fish, served over a small bed of seasoned sushi rice.

Tofu, wakame seaweed, and scallions in a traditional miso broth.

A selection of sweet treats, typically including a variety of traditional and contemporary confections crafted to complement the omakase experience.

A curated selection by our sushi chef, featuring an assortment of the finest sushi pieces, each chosen to highlight seasonal flavors and craftsmanship.

A traditional Japanese appetizer, typically includes a small portion of seasonal ingredients to set the tone for the meal.

Steamed egg custard typically includes seafood broth, shrimp, fishcake, and spinach.

A small appetizer typically featuring a selection of delicately prepared seasonal ingredients, often including seafood or vegetables, presented in an elegant Japanese style.

Typically includes rice, miso soup, and pickled vegetables, served as part of a traditional Japanese meal.

Thinly sliced beef, tofu, and vegetables simmered in a sweet soy sauce broth.

Assorted Japanese sweets, typically including mochi (rice cakes), dorayaki (pancakes with sweet filling), and anmitsu (agar jelly with sweet toppings).

Thinly sliced beef, tofu, and fresh vegetables simmered in a sweet soy-based sukiyaki sauce.

Typically includes a small appetizer featuring a seasonal selection of delicacies, often highlighting fresh seafood, vegetables, and unique Japanese flavors.

Steamed savory egg custard typically includes shiitake mushrooms, shrimp, and kamaboko (fish cake).

Pressed wagyu beef sushi, typically includes green onion and a touch of soy sauce.

Seared Yamaguchi Wagyu, typically includes a delicate marbling, renowned for its tenderness and rich flavor, often enjoyed in traditional Japanese cuisine.

Rice dish typically including miso soup, pickles, and a main component like grilled fish or beef, served with condiments.

Sugar confectionery typically includes delicate Japanese sweets, often made with ingredients like red bean paste, mochi, or matcha, and crafted into elegant shapes.

Grilled lobster, typically served with seasonal vegetables and a light soy-based glaze.

A multi-course meal featuring premium Japanese Wagyu beef, typically includes a variety of traditional dishes such as sashimi, grilled items, and simmered delicacies.

A traditional Japanese appetizer, typically includes a small portion of seasonal ingredients, often featuring seafood or vegetables, artfully prepared to start the meal.

Assorted sushi featuring tuna, salmon, snapper, crab, and avocado, typically complemented with ponzu sauce.

Assorted sushi pieces typically including tuna, salmon, and crab, complemented with avocado and a touch of ponzu sauce.

A delicate clear soup typically includes dashi broth, tofu, and vegetables, garnished with fresh herbs and a hint of citrus.

Sweet treats featuring traditional Japanese confections, typically including mochi (rice cake), dorayaki (pancake sandwich), and anmitsu (agar jelly dessert) with sweet toppings.

Simmered vegetables and seafood, typically including root vegetables, tofu, and fish, prepared in a light soy-based broth.

Assorted fresh sashimi, typically featuring tuna, salmon, and snapper, served with a delicate touch of ponzu sauce.