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Ume Japanese Restaurant

478 Bourke Street
Surry Hills NSW 2012
Tel : +61 2 9380 7333
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Cuisine: Japanese
Chef: Kerby Craig
Price Range: $$$
License: Fully Licensed (no BYO)
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Awarded One Chef Hat -The SMH Good Food Guide 2013-2014
Tucked away from the hustle and bustle of Crown Street, Ume is modern Japanese eatery owned and run by Tetsuya-trained Chef Kerby Craig and his wife Hiroko Muranishi. Expect food that's high on drama; delicate morsels of the freshest ingredients arranged skillfully on a plate. In line with Japanese tradition, sushi is served at the end of the meal or guests with a sweet tooth can sample the neo-classical desserts on offer.

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On Bourke Street, Surry Hills, walking distance from Crown Street and Foveux.

Set in a quiet, tree-lined stretch of Bourke Street, Ume is a zen, sophisticated space, yet relaxed enough for a fun dinner out with friends. Clean lines break up the floor, with a bar down the left adjoining the open kitchen. Small tables line the right hand wall and lead to another room with tables for bigger groups. A pink cherry blossom mural adds a pretty pop of colour.

Ume offers a harmonious balance between traditional and modern Japanese fair. Tetsuya-trained chef Kerby Craig designs the menus with sustainability in mind, using only fresh, local seasonal ingredients. The signature dish of seared scallop with soy brown butter, finger limes, young sorrel and dulse is delicately presented, the thin scallops resembling flower petals. Sustainability and awareness also inspires the balanced yet concise wine list, packed with a variety of local and Japanese wines, beers and spirits with a number of organic and bio dynamic drops.

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Restaurant's Awards | de Groots Best Restaurants of Australia
 One Chef Hat
The Sydney Morning Herald Good Food Guide 2013

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- Readers' Reviews
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Ume Japanese Restaurant - User Reviews

MR Food:

Small, cosy and you can hear your own conversation. Stunning food. Seared salmon with fish roe, corriander seed with miso, mirin and Yuzu, followed by Shiki no Salad - and in place of the usual cauliflower we had crisp roasted brussel sprouts, the slimmest of heirloom carrots and parsnips, drizzled with a soy and ginger dressing. The baked eqgplant with roasted hazelnuts - sticky and sweet. The heaviest dish of the night was Riverina Lamb - small charred chunks of juice laden lamb in sauce of wasabi pea with Yaki Nori. We deserved our dessert of Sweet potato ice cream - with crunchy crumbs and a fine dice of mango and freeze dried raspberries. A terrific dining experience in every  04/04/2014

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