The inventive sushi served at Umai Umai makes the Fairmount spot a worthy destination for Craig LaBan and you but the cooked food dissapoints.

But the 38-seat Umai Umai is really all about the magic that McCoy methodically spins behind his sushi bar. His creations aren’t all entirely successful. But he displays such individuality in a town replete with maki-copycats that the most important answer, if you’re seeking a distinctive sushi experience, is a resounding yes.

Two Bells – Very Good

Umai Umai [Philadelphia Inquirer]

Craig LaBan decides to pay Fairmount’s Umai Umai a visit almost three years after it opened. What does that mean? Does LaBaninator come to bury or praise?

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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) it’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 it’s tossed with are dense and unpleasant. The difference between these dishes and the sushi bar items is vast.

Raw Power [Philadelphia Weekly]
Umai Umai [Official Site]

The Daily News heads to the newish Umai Umai and takes in the cooking of chef-owner Alexander McCoy who helped open Morimoto and who’s tuna bruschetta received a 2005 James Beard Recognition Award. The experience fit like a good pair of jeans.

What I love about McCoy’s entree menu is the variety. You won’t get bored after several visits, and the diners who wouldn’t touch sushi with a 10-foot chopstick will have plenty of options.

The entrees range from sesame-crusted tuna ($20) to pan-seared lamb chops ($22) and several Thai-inspired dishes. We sampled the Shiitake Crusted Scallops ($18) on a bed of sauteed vegetables and orzo, and a champagne-saffron sauce. The scallops were perfectly seared and the bed of vegetables complemented the silky texture of the scallops.

A cornucopia of flavors & textures [Philadelphia Daily News]

Cafe Sud at Passyunk and Catharine will be calling it quits this Sunday (Inqlings).

If you have the Fine Living Channel tune in this Saturday at 9 PM for Opening Soon, which chronicles the opening of Water Works Restaurant (Inqlings).

Copper Bistro has opened on 2nd Street in NoLibs. Entrees priced from $15.50 (quinoa risotto) to $23.50 (braised short ribs). It’s open Tuesdays through Sundays (Table Talk).

Umai Umai is set for a grand opening Sunday. This contemporary Asian BYOB is located in Fairmount at 533 N 22nd St (Table Talk).

Spoons Coffeehouse in Roxborough has added a full breakfast to its menu (Feeding Frenzy).

Today from 5-8 you can get FREE ice cream at Cold Stone Creamery.

Three new Japanese restaurants have opened or are about to open in the area.

Umai at 22nd and Brandywine, near the Art Museum is just about set to open. The chef, Alexander McCoy comes from Teikoku in Newtown Square where he amounted quite the reputation. In 2004 McCoy and Teikoku won a Philly Cooks award for best appetizer for his Salmon Tartar, with apricot miso Brulee, blueberry balsamic reduction, served with Yuzu cr�me fresh. He was also the feature chef at a sake dinner at the James Beard House in New York in June 2005. Before Teikoku McCoy had experience in the kitchens of Morimoto, Nobu and Le Bec Fin. Sounds like it could be a special place.

In Center City Miraku, has opened at 1326 Spruce Street. Its menu includes sushi and cooked dishes and is open for lunch and dinner Monday through Saturday. It figures to be a hit with the theater crowd looking for a light and quick meal. Craig LaBan says try yellowtail ceviche or �excellent tempura.�

Also in Feeding Frenzy today, Drew Lazor highlights Maki Rocks, a new sushi spot at 2027 Walnut Street. Interesting choices “include the taco su (sliced octopus in a vinaigrette sauce) and firecracker maki (spicy tuna with scallions and masago).”