Inside UMIAI Hand Roll & Sake Bar: A Culinary Love Letter to the Ocean!

North Hollywood is bustling. Amid the neon lights and the constant hum of the San Fernando Valley, a new culinary voice is making itself heard. It’s a voice that speaks softly but carries the weight of tradition and precise craftsmanship. That voice belongs to UMIAI Hand Roll & Sake Bar.

Pronounced "ooo-me-i," the name translates simply to "Ocean Love" in Japanese. It’s a fitting moniker. From the moment you step through the doors at their Laurel Canyon location, it becomes clear that this isn't just a business venture. It is a love letter to the sea and the treasures it provides. Some of the Best Food In Los Angeles! We fell in love with UMIAI!

We recently sat down with General Manager Shane Senanayaka and his team of expert chefs to understand the passion fueling this new hotspot. What we found was a meticulous dedication to quality and a menu that balances innovation with deep respect for Japanese heritage.

A Welcome Addition to the Neighborhood

The first thing you notice about UMIAI is the intent behind it. This is their first location, and you can feel the energy of a team eager to show why its some of the best food in Los Angeles. Shane Senanayaka speaks about the restaurant not just as a place to eat, but as a journey.

It’s a sentiment that resonates. In an era of franchised conformity, finding a spot that feels personal is rare. The vibe here is intimate yet approachable, making it a perfect addition to the heart of North Hollywood. Shane spent most of his career in the hospitality business and the idea of amazing service is the life force of UMIAI.

Starting Fresh: The Appetizers

Our tasting began with a palate cleanser that set the tone for the evening: the Cucumber Seaweed Salad. Often treated as an afterthought in lesser establishments, here it was crisp, bright, and perfectly dressed. It prepared us for the richness that was to follow.

And richness did follow. The Hokkaido Scallop Caviar is a masterclass in texture. The scallop itself was sweet and creamy, elevated by the pop of caviar and the earthy aroma of truffle oil. A touch of yuzu kosho and house yuzu added a citrus kick that cut through the decadence, while microgreens provided a fresh finish. It was a single bite that encapsulated the "Ocean Love" philosophy perfectly.

The Art of the Sashimi

If the scallop was a gentle introduction, the sashimi courses were a bold statement. The chefs at UMIAI understand that great seafood needs little manipulation, but the right accents can make it sing.

Seared A5 Wagyu Caviar

This dish is unapologetically luxurious. We moved from the ocean to the land briefly with the Seared A5 Miyazaki Wagyu. The marbling on the beef was exquisite, melting instantly upon contact. Topped with caviar, truffle oil, and a smoked wasabi mayo, it offered a complex interplay of savory, smoky, and spicy notes.

Albacore Black Garlic

Albacore can sometimes be mild to the point of blandness, but not here. The team pairs it with black garlic and house ponzu. The deep, fermented sweetness of the black garlic and the tartness of the ponzu created a robust profile. Truffle salt and crispy onion added a necessary crunch, making this one of the standout dishes of the night.

Yellowtail Yuzu

For those who prefer brighter flavors, the Yellowtail Yuzu is the winner. Slices of fresh yellowtail sit in a pool of yuzu vinaigrette, topped with jalapeño, radish, black garlic, and green onion. It’s spicy, acidic, and incredibly refreshing—the perfect mid-meal lift.

The Main Event: Hand Rolls and Nigiri

UMIAI bills itself as a hand roll bar, and they certainly deliver on that promise. We sampled the mouthwatering Lobster & Uni Handrolls, served with a special nigiri sauce. The nori was crisp—a crucial detail often overlooked—and the filling was generous. The sweetness of the lobster roll paired beautifully with the creamy, briny uni roll (sea urchin). It felt indulgent without being heavy.

The nigiri selection showcased the kitchen's ability to age and cure fish to bring out distinct flavor profiles.

• Cold Aged Halibut: Served with a spicy tomato jelly, this was a surprising and delightful combination. The aging process gave the halibut a firm texture that stood up well to the spicy condiment.

• Seared Ora King Salmon: Known as the Wagyu of the sea, Ora King salmon is naturally rich. Searing it lightly and pairing it with smoked mayo amplified its buttery qualities.

• Seared Toro: The fatty tuna belly (Toro) was kissed with fire right in front of us and topped with yuzu and kizami wasabi. The wasabi stem (kizami) offers a texture and heat that is far superior to standard pastes.

• Big Eye Tuna: A classic done right. The lean, ruby-red tuna was fresh and clean, garnished simply with green onions to let the fish shine.

Sourcing the Finest: Imported Seafood and Certified Excellence

One of UMIAI's secret ingredients to excellence is an uncompromising dedication to sourcing only the best. Much of their seafood is flown in directly from the renowned fish markets of Japan and the pristine waters of New Zealand, allowing diners to enjoy a selection that echoes the quality and freshness of Tokyo or Auckland. This global approach means the menu is guided by what is seasonally exceptional, and each bite reflects the care in selection.

But the commitment to quality doesn't stop at seafood. When it comes to their decadent A5 Wagyu, UMIAI only serves certified Miyazaki beef, widely respected as the pinnacle of Japanese Wagyu. Guests will even find the restaurant's official certification from Miyazaki proudly displayed on the wall—a mark of authenticity and a testament to transparent sourcing. It's details like these that set UMIAI apart, ensuring every meal is as genuine as it is delicious.

Address: 6130 Laurel Canyon Blvd #150 North Hollywood, CA 91606

Phone: (818) 927-4000

Website: umiaihandroll.com

If you want a place to try that will be absolutely unforgettable, UMIAI is a great choice!

I hope your hungry,

Matthew Tropp | Food Journal Magazine