Located along Rundle Street, Yumi Modern Japanese Café is a good place to enjoy delicious and affordable Japanese cuisine. A good portion of their menu is made up of the rice bowl dishes known as Donburi and while they are listed under their lunch menu, they can be enjoyed at any time of the day.
The teriyaki sauce used in their Teppanyaki Tori Don was distinctive for the inclusion of rosemary to add an extra element of flavour. The chicken was juicy and the teriyaki sauce was not too sweet. Snow peas helped to balance out the rich taste of the chicken and there was also a poached egg that could be mixed into the rice.
Teppanyaki Tori Don (Photographed by Jonathan Phoon)
We liked that the steak in the Gyudon was not too tough and while the teriyaki sauce had a saltier taste compared to the one in the Teppanyaki Tori Don, it was still enjoyable to eat. A bit of crunch was provided by the bean sprouts and snow peas and the poached egg did a good job of balancing out the rich taste of the beef.
Gyudon (Photographed by Jonathan Phoon)
A dish that is usually found in Japanese restaurants in Adelaide, the Katsudon dish at Yumi had slices of pork cutlet of a good size with crisp crumb coating setting off the flesh well. The onion sauce was a good partner to the pork and the egg had a lovely soft texture that did not mar the crispiness of the pork cutlet.
Katsudon (Photographed by Jonathan Phoon)
Great for a snack or sating your hunger while waiting for your main meal, the flesh of the Karaage Chicken was juicy and was contrasted nicely by the crisp coating. Accompanying the chicken was a small salad with a delectable tangy flavour and tartare sauce for dipping the chicken in to add another layer of flavour.
Karaage Chicken (Photographed by Joanthan Phoon)
In addition to their all-day lunch menu, Yumi also has a selection of dishes that can be ordered only during dinner time. The décor of the café gave it a cosy feel though seating space is a bit limited with only enough room for about sixteen customers.
(Photographed by Jonathan Phoon)