Umeshuthai Sukhumvit 45 梅酒タイ スクンビット 和食堂・梅酒バー | Japanese Restaurant and Umeshu Bar

A premium assortment of six types of fresh raw fish and shellfish chosen by the chef. The texture ranges from soft to firm, offering pure oceanic flavors. Dip the slices in soy sauce and wasabi to enhance the taste.

A luxurious rice bowl topped with grilled eel (unagi), sliced Wagyu beef, and egg. The dish combines savory meat and rich eel with a sweet soy-based sauce. Eat the toppings and rice together for a complex flavor experience.

Grilled Canadian lobster topped with premium caviar. The lobster is tender and sweet, complemented by the salty pop of caviar and a rich sauce. Enjoy as a decadent seafood main dish.

A set of seven pieces of sushi featuring fresh raw fish or shellfish selected by the chef. Each piece is bite-sized with vinegared rice. Eat by hand or with chopsticks, dipping the fish side lightly in soy sauce.

A rice bowl featuring a large piece of Osaka-style grilled eel over a Japanese rolled omelet (Tamagoyaki). The eel is crispy on the outside and soft inside with a savory glaze. Enjoy the combination of fluffy egg, rich eel, and rice.

Marinated whelk (topshell) seasoned with wasabi. It has a chewy, crunchy texture and a sharp, spicy kick from the horseradish. Served as a small starter to stimulate the appetite.

Bite-sized appetizers featuring smoked salmon and cream cheese atop crackers. Savory, creamy, and crispy textures combine in one bite. Perfect as a light snack with drinks.

Slow-simmered cubes of Wagyu beef belly. The meat is extremely tender and infused with a savory soy-based broth. Eat warm to enjoy the melt-in-your-mouth texture.

Seasoned jellyfish salad with cucumber. The texture is crunchy and refreshing, dressed with aromatic sesame oil. A popular cold appetizer in Japanese cuisine.

A silky savory egg custard steamed in a cup with shrimp, fish cake, and mushrooms. Soft and smooth texture similar to pudding. Eat gently with a spoon.

Shark cartilage dressed with sour plum paste. Known for its unique crunchy, crystal-like texture and tart, refreshing flavor. Typically enjoyed as a delicacy with sake.

Sliced beef served sizzling on a hot iron plate. The beef is tender and savory, cooked in its own juices. Eat while hot, often accompanied by rice.

A dish combining buckwheat noodles (soba) and fresh salmon sashimi. The texture mixes soft fish with firm noodles, dressed in a special sauce. A refreshing cold noodle dish.

Two pieces of sushi topped with premium Bafun sea urchin. The uni is creamy, rich, and naturally sweet with a briny finish. Eat in one bite to savor the delicate flavor.

A sashimi platter featuring three cuts of Bluefin tuna: lean (Akami), medium fatty (Chutoro), and fatty (Otoro). Ranges from firm and meaty to melt-in-the-mouth rich. Dip lightly in soy sauce.

Sliced fresh abalone served with a rich sauce made from its liver. The abalone has a firm, crunchy texture and sweet seafood taste. A luxurious delicacy often paired with sake.

Sushi topped with thinly sliced A5 Wagyu beef that has been lightly seared (aburi). The fat melts slightly, creating a rich, buttery flavor. Eat immediately while warm.

A rice bowl topped with minced fatty tuna, salmon, salmon roe (ikura), and scallions. Rich and creamy textures with bursts of salty flavor. Mix the toppings with the rice or eat them together.

A bowl of sushi rice covered with fresh slices of raw salmon and salmon roe. Soft, fatty salmon contrasts with the popping texture of the roe. A classic and popular seafood bowl.

Rice bowl topped with seared flounder fin muscle (engawa). The meat is fatty and rich, becoming melt-in-the-mouth tender when seared. Has a savory, oily flavor profile.

Rice bowl topped with grilled salmon slices. The salmon is savory and flaky. A cooked alternative to sashimi bowls, often seasoned with a light soy glaze.

A deluxe rice bowl featuring a variety of fresh seafood sashimi selected daily. Offers a range of textures and flavors from different fish and shellfish. Served over vinegared rice.

Rice bowl dedicated to Bluefin tuna, featuring lean, medium fatty, and fatty cuts. A rich and indulgent meal highlighting the different textures of tuna. Best enjoyed with a little soy sauce.

A colorful rice bowl topped with diced assorted raw fish like salmon, tuna, and octopus. A medley of flavors and textures in every bite. Easy to eat and visually vibrant.

Rice bowl with assorted fresh seafood that has been lightly seared. The searing adds a smoky aroma and enhances the fat in the fish. Served over rice.

Rice bowl topped with grilled pork belly and a raw egg yolk. The pork is fatty and savory, while the yolk adds richness. Mix the egg into the hot meat and rice before eating.

Simple and hearty bowl featuring thick slices of grilled bacon over rice. Salty, smoky, and fatty flavors dominate. A comforting meat dish.

Grilled freshwater eel fillets glazed with sweet soy sauce served over rice. The eel is tender and flavorful. A traditional stamina-boosting dish in Japan.

A premium version of the eel bowl served in a traditional lacquerware box. Contains a generous portion of grilled eel with sweet sauce over rice. Rich, savory, and soft.

Grilled squid served whole, with a choice of salt or teriyaki seasoning. The texture is firm and chewy with a savory taste. A popular izakaya dish often eaten with alcohol.

Grilled salmon fillet prepared either with simple salt or sweet teriyaki sauce. The fish is flaky and rich in healthy oils. A classic grilled fish dish.

Grilled mackerel fillet. A naturally oily and flavorful fish, served with salt to highlight its taste or teriyaki for sweetness. The skin is typically crisp.

Grilled freshwater eel without rice. Glazed with a sweet soy-based sauce (kabayaki style). Rich, tender, and savory. Excellent as a main dish or with sake.

Grilled Atka mackerel, a northern fish known for its high fat content and ease of eating. The flesh flakes easily from the bone. Savory and juicy.

Grilled collar (cheek) of either salmon or yellowtail (hamachi). This cut is the fattiest and juiciest part of the fish. Grilled with salt to crisp the skin and melt the fat.

Chilled thick wheat noodles served on a bamboo tray. The noodles are chewy and smooth. Dip them into the accompanying cold soy-based dipping sauce before eating.

Chilled buckwheat noodles served on a bamboo tray. Nutty and firm in texture. Enjoy by dipping in the cold Tsuyu sauce.

Very thin white wheat noodles served cold. They have a delicate, slippery texture. A light and refreshing dish, perfect for hot weather.

A combination platter of three types of cold noodles: udon, soba, and somen. Allows you to enjoy different textures and flavors in one meal. Served with dipping sauce.

A premium variety of thin, hand-stretched udon noodles. Known for their smooth, silky texture and elasticity. Served cold with a dipping sauce.

Chilled Chinese-style yellow noodles (ramen noodles). Firm and springy texture. Served with a cold dipping broth.

A selection of cured meats such as salami and ham. Served with accompaniments like nuts and dried fruits. Savory and salty, ideal for pairing with wine.

An assortment of cheeses ranging from soft to hard and blue varieties. Served with crackers and dried fruits. Offers a mix of creamy, sharp, and savory flavors.

A combined platter featuring both cured meats and various cheeses. Includes accompaniments like crackers and nuts. A comprehensive appetizer for sharing.

Premium Spanish cured ham from acorn-fed purebred pigs. Hand-sliced to ensure the perfect texture. Rich, nutty, and melts in the mouth.

Premium A4 grade Wagyu beef from cattle fed with grape sediment from wine making. The meat is tender, aromatic, and flavorful. Served as a steak in various portion sizes.

A premium hotpot (nabe) featuring top-quality Miyazaki A5 Wagyu beef. The beef is marbled and extremely tender. Cooked in a rich soup with fresh vegetables.

Additional portion of Wagyu F1 beef for the hotpot. F1 is a crossbreed wagyu known for good flavor and texture.

Additional portion of premium Miyazaki A5 Wagyu beef for the hotpot. Highly marbled and melts in the mouth.

A set of assorted fresh vegetables for the hotpot. Typically includes leafy greens, mushrooms, and other seasonal produce.