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• #Yumi sushi full

#Yumi sushi full

Yumi leaves us full on both counts.Jump to Recipe Jump to Video Print Recipe But serving what customers want is no less worthy of celebration, if it’s done with integrity and quality. Often we celebrate the chef-driven restaurants that serve food from the heart, food they want guests to love. Quality matters in sushi, and Yumi is doing it right out of the gate. Yumi is using local fish suppliers and a Chicago distributor who provides fish for some of that city’s best sushi restaurants. It took a while before anyone visited our table, and servers were still clearly learning all of the ins and outs of the menu. On pre-COVID visits, service felt like we were visiting a new restaurant. With Iwai Mars, Akashi, Suntory, and Nikka bottles behind the bar, this is a Japanese whisky and gin lover’s paradise. The Old Fashioned uses Tottori Japanese whisky, aged in bourbon casks. House-made tonic and apricot bring out the floral flavors of Roku Gin in the G&T.

Inspired by a bar Switz visited during a ski trip to Hokkaido, in northern Japan, cocktails are made entirely with Japanese spirits. The bar is truly one-of-a-kind and, alone, worth a visit to Yumi in St. Still, thinly sliced ribeye, richly seasoned with sesame soy, satisfied. We liked the “Kobe beef-style” dinner platter-despite its ridiculous name, as there is zero chance we were getting Kobe beef for $16. There are noodle soups, fried rice, and teriyaki dishes. Four slightly charred rectangles of crispy rice, topped with spicy tuna and red tobiko on a disc of jalapeño, make for a great appetizer.

You can, and should, try the shrimp shumai fried dumplings, which are crispy and chewy and topped with a just-sweet-enough glaze. This fish was expertly fileted, clearly well-sourced, and, at just $24, a true value. Portion size extends to the 10-piece sashimi sampler, featuring large pieces of tuna, salmon, albacore, and hamachi artfully arranged in a beautiful bowl. For Here Or To Go cocktail (Haku Vodka, peach puree, Aperol, Grapefruit Soju, lime, soda) Neither is the equally large and delicious Titanic Roll, which (to me) could use less spicy mayo and eel sauce, but is an enjoyable bite of yellowfin tuna, salmon, and yellowtail wrapped in spicy tuna and topped with red tobiko. “I’ve learned it’s not what Aaron likes, it’s what the customer likes and wants,” Switz says. He and Asp talked to customers, and guess what? They liked the big portions.

The size of the rolls, the quality of the fish,” Switz says. “I had been going there for probably 18 years, and when Yumi came, we thought she was doing something a little different. Myoung “Yumi” Kim opened her sushi bar in Excelsior in 1999 and developed a very loyal following, partially, as Switz found, because of the large portions. (To abide by Minnesota social distancing guidelines, Yumi added an outdoor patio, as well.) Paul’s Cathedral Hill is a complete transformation of what was once Fabulous Fern’s. Switz and business partner Mikael Asp already own a number of health-conscious restaurants in Minnesota: Yogurt Lab, Agra Culture, and SotaRol-their biggest sushi play. Styling by Annie Madryga photo by Kevin Kramer “At some point, people can’t afford to spend $60-$70 a person to get filled up.” Chef’s Choice Sashimi Sampler platter “Value in Minnesota is a really important thing,” says Yumi’s new owner Aaron Switz, who bought the restaurant’s Excelsior location and recipes in 2018. And while it’s a little more saucy than I prefer, it’s really good. With 10 thick slices, jam-packed yellowfin tuna, yellowtail, salmon, red snapper, and snow-white tuna, along with avocado wrapped in soy paper and topped with wasabi mayo and ponzu sauce, it’s the foot-long of sushi rolls. Well, let me tell you about the Tonka Roll at Yumi Japanese Restaurant + Bar. Some leave a sushi restaurant still hungry and immediately pull into a drive-thru. A sushi purist absolutely adores the intricacies of these little morsels of beautiful raw fish.