One of our favorite sushi restaurants in town, Umi Winter Park, recently released two new lunch options for $15, changing on what is fresh for the day and filled with chef’s choice items like kimchi fried rice and nigiri. The food at Umi is as delicious and fresh as it is beautiful.
“We challenged ourselves to create and customize something totally unique and high-end for lunch, offering a lot more food and quality than a traditional bento box,” explained Gilles Lorin, concept director for Umi Winter Park.
“It had to be a complete meal, offering raw and cooked items, and be different every day, based on our chef’s choice. The response has been tremendous.”
See the Press Release Below for more information:
The Bento Tray is available in two choices, either Raw or Cooked.
Each one is served as a complete and balanced lunch with miso soup and ginger salad.
In order to ensure a unique and fresh meal every time, some raw and cooked dishes vary daily depending on what the chef prepares for the week.
The Raw Bento includes cuts of sashimi and nigiri from Snapper, Yellowtail Hamachi, Bluefin Toro, Salmon and Tuna.
Guests could be presented with a Mini Korean Chirashi Bowl, a Mini Sake Don Bowl or something completely new and different depending on what the chef has in mind that day.
Standard dishes include Kimchi Croquettes and Bacon-wrapped Cherry Tomatoes.
The Cooked Bento is prepared with a filet of Robata teriyaki-glazed Salmon over a bed of vegetables as well as an order of Chef Stanley’s homemade recipe of Bibimbap.
Just like the Raw Bento, this tray includes the standard Kimchi Croquette and Bacon-wrapped Cherry Tomatoes and either a Mini Korean Chirashi Bowl, a Mini Sake Don Bowl or something completely new and different depending on what the chef has in mind.
For reservations and information, call (407) 960-3993 or go to www.umiwinterpark.com. Serving lunch Monday through Friday, 11:30 a.m. to 2:30 p.m. and on Saturday and Sunday from 12 p.m. to 3 p.m. Serving dinner Monday through Thursday, 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to 11 p.m. and Sunday 5 p.m. to 9 p.m.
