Umai Umai in Philadelphia Weekly
if you’re looking to try out Fairmount’s neighborhood sushi spot you’ll do well to remember the refrain, keep it raw.
The entrees are underwhelming, especially when compared with the sushi. Best is a yellowtail cheek, the moist flesh under a teriyaki glaze a bit difficult to pick out from the cartilage, but ultimately rewarding. The mound of dry, almost powdery, mashed kabocha (Japanese squash) itâ€™s served with less so. Sauteed scallops are gritty and drowning under a heavy champagne-saffron sauce that resembles a tired hollandaise. Pad thai is bland, and the jumbo shrimp itâ€™s tossed with are dense and unpleasant. The difference between these dishes and the sushi bar items is vast.