DINE IN STYLE AT WAVE DINING
YOKOSO JAPAN AT UMI
UMI is the Japanese word for sea; an apt name for the Japanese resto by the sea at Lexis Hibiscus PD. Located at the main building of the resort, the pragmatic design of the interior includes a show kitchen and a bank of picture windows.
After tantalising our palate with a simple starter of pickled seaweed, the procession of dishes began with a huge platter of Sashimi Moriawase (RM70). Prettily laid out on crushed ice strewn with crunchy seaweed, we had our fill of scallop, sliced salmon, butterfish, octopus and tuna. Fresh and succulent, the raw appeal was palate-pleasing.
Interestingly, the culinary team at UMI was given some creative space to interpret and show their own take on certain specialities. Instead of the familiar pan-fried Japanese dumplings, the Gyoza Kawa No Kani (RM15) were akin to mini pizzas -- delicious discs piled with baked crabmeat and grated cheese.
Dining with the family would never be a problem at UMI as the menu has plenty of choices to satisfy the young and old. We recommend the hearty sushi roll of Uangi Kani Maki (RM70). Crunchy tobikko crowned the vinegared rice and grilled eel roll stuffed with crabstick and cucumber, drawing much praise from us at every mouthful.
A harmonious combination of Japanese soya bean paste and thyme made its tasteful presence felt in the exquisite Gindara Thyme Miso Yaki (RM80). Should the going ever gets a tad cloying for you, nibble on the tart pickled ginger stem and all will be well again.
Fermented barley miso lent complexity and layered on lushness to the teriyaki sauce-basted Chicken Tori Moromiso (RM35). The clever inclusion of such an umami-rich condiment into the ubiquitous sweet-salty cooking sauce worked better than expected, suffusing the juicy chicken fillet with loads of big, bold flavours.
For a failsafe option, you can rely on the resto's perennial crowd-pleasing Tempura Moriawase (RM45). Sheathed in gossamer-light batter, the mixture of prawns and vegetables wouldn't go remiss with the young and old.
Swept up by the current hallyu craze, it was inevitable some influences of K-food found its way into the Japanese food realm too. Zesty kimchi brought a welcome dimension to the dish of sliced beef sautéed with assorted mushroom, creating the speciality of Shitake no Gyuniku Kimchi Tare (RM60). Thin slivers of sweet potato crisps gave the dish crunchy texture.
Sakura denbu - sweetened and fluffy pink dried cod condiment adorned the mound of garlicky Shake Chahan (RM20) to conclude our maiden visit to UMI. Salmon flakes, wispy fried egg and chopped spring onion came together to bestow the plump grains with superbly enticing accents.
The night's sweet closure arrived in the form of a vibrant tasting Mango Pudding with Mango Sorbet. Juicy pomelo sacs and diced fresh mango complete the slurpilicious offering, bringing waves of pleasure to the palate before we called it a night.
For reservations at Wave Dining or UMI Japanese Restaurant, please call tel: 06-660 2626 or visit: www.lexishibiscuspd.com