Menu
1. Header & Top Section
The menu opens with a bold, abstract red-and-white graphic header (sliced red shapes and splatters) atop a white background. Centered below this is the restaurant name "UMAI" in large, stylized black font, with "SUSHI & HIBACHI" (the cuisine focus) in smaller text beneath it.
2. WINE & DRINK Section
This section (set against a gray banner) is divided into subcategories, with item names left-aligned and prices right-aligned (some list "glass" vs. "bottle" pricing):
- COCKTAILS: Items like Umai Sunrise ($23) and Happy Berry ($18).
- TROPICAL DRINKS: Options like Mai Tai ($11) and Mango Paradise ($10).
- MARTINIS: Pear Martini ($12) and Lemon Drop Martini ($12), among others.
- HOT SAKE / COLD SAKE: Sake varieties (e.g., Ty Ku Cucumber Sake, Junmai Ginjo) with prices (e.g., $10 for small hot sake, $18 for Ty Ku Cucumber).
- BEER: Domestic (e.g., Corona Extra, $4.50) and Japanese (e.g., Sapporo, $5) beers.
- RED / WHITE / SPARKLING WINE: Bottles and glasses of wines (e.g., Robert Mondavi Pinot Noir, $28/bottle; Ruffino Pinot Grigio, $8/glass).
A red-boxed header notes "Free Salad and Soup at Salad Bar." Below this:
- HOT APPETIZER: Items like Gyoza ($7), Tempura Chicken Nugget ($8), and Baked Scallop ($15).
- COLD APPETIZER: Avocado Boat ($10), Tuna Tartar ($15), etc.
- SALAD & SOUP: Cucumber Salad ($5), Miso Soup ($3), etc.
To the right of the text, small, overlapping photos of dishes (e.g., sushi, stir-fries) are embedded, adding visual context.
- VEGETABLE ROLL: Rolls like Avocado Roll ($5) and Kampyo Roll ($5).
- SUSHI ENTREE: Combos (e.g., Sushi Regular ($22), Sashimi Deluxe ($32)) and rice bowls (Ume Don, $25).
A collage of sushi photos sits below the text.
Listed with "served 2 pieces" (for nigiri) or individual items (sashimi):
- Nigiri: Tuna ($8), Salmon ($8), Smoked Salmon ($8.50), etc.
- Sashimi: Squid ($8), Eel ($5), Mackerel ($8), etc.
The section is topped with a sushi graphic and flanked by a dense photo collage of raw fish and nigiri.
- HAND ROLL: Tuna Roll ($7), Philadelphia Roll ($8), etc.
- FRIED ROLL: Baked Roll ($10), TNT Roll ($10), etc.
- SIGNATURE ROLL: A large, two-column list of specialty rolls (e.g., Umai Roll ($15), Grayslake Roll ($13), Dragon Roll ($14))—each with brief ingredient descriptions (e.g., "spicy tuna, avocado, eel sauce").
This section is heavily layered with vibrant photos of finished rolls (one per signature roll, roughly), making the layout busy but visually engaging.
- HIBACHI ENTREE: Items like Chicken ($20), Shrimp ($26), Scallop ($28), served with soup/appetizer/rice.
- HIBACHI COMBO: Mixes (e.g., Chicken & Steak ($24), Steak & Salmon ($25)).
- HIBACHI SIDE: Add-ons like Fried Rice ($4), Egg Roll ($6).
Small photos of hibachi grilling and plated meals accompany the text.
- KITCHEN ENTREE: Chicken Teriyaki ($16), Shrimp Tempura ($18), etc.
- RAMEN: Tonkotsu Ramen ($15), Miso Ramen ($15), etc.
- FRIED RICE/NOODLE: Steak Fried Rice ($15.50), Vegetable Noodle ($11), etc.
- DESSERT: Mochi ($5), Tempura Banana ($5), Fried Ice Cream ($5).
Photos of ramen bowls, fried rice, and desserts appear alongside these sections.
A final section (marked "LUNCH SPECIAL" with red/black headers) lists daytime-only options:
- LUNCH ROLLS: Discounted rolls (e.g., Angry Roll ($14)).
- BENTO BOX: Pre-set meals (e.g., Hibachi Chicken ($12)).
- HIBACHI LUNCH: Lower-priced hibachi entrees (e.g., Hibachi Vegetable ($10)).
The menu uses a collage aesthetic—text blocks are overlaid with photos, and sections are divided by wavy gray/red lines or color-blocked headers (red for signatures/lunch, black for drinks/hibachi). The layout is dense (information-heavy) but organized by category, with prices consistently right-aligned for readability. The color palette (red, black, white) ties to traditional Japanese design, while the photo-heavy format emphasizes the restaurant’s diverse menu offerings.