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Address and Contact Information
Address: Av. Venustiano Carranza 2495, Lomas de San Luis, 78219 San Luis Potosí, S.L.P., Mexico
Phone: +52 444 370 0191
Website: https://www.instagram.com/umikumomx/
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Reviews
Gabriela Echeverria
The most authentic and delicious Japanese restaurant in San Luis
… moreBar
Beautiful place for an evening meal but disappointed with the service and inconsistent quality considering this is supposedly one of the best Japanese restaurants in the city. Not once were we asked how we were enjoying our meal or if we needed anything despite the restaurant being nearly empty. Foodwise, I recommend avoiding the (over-)cooked salmon. The ice cream was freezer-burned and should not have been served. On the up side, the raw fish was high quality (though rice in the maki rolls was too soft), and the ramen was rich and properly chewy.
… moreNukliuz
Dec 2024
Hygiene was unacceptable. A rag(I just can’t call it a towel) was used to clean the countertops, cutting boards and also placed next to the sink was used to wipe down a cucumber used to make a salad for the first entree to the “Omakase A” chef’s special. Most places that use towels to wipe down residue from cutting knives or wipe off the cutting board keep a bucket or container available with several pre-sanitized towels to quickly replace them. Those that use the same towel on knives or cutting boards keep it on the cutting board, but doing this has a small risk of contaminating the flavors, other chefs keep the towel on a dish to the side. This towel is cleansed or changed often. In other places, I’ve seen new or clean dry towels used on dishes, even those going out to be served, but I had not seen the towels come in contact with the food, especially if they come in contact with the bar countertops. The problem is that the countertops also make contact with the bottom of dishes, pots and pans, as well as the cart used to transport them, and who knows where else these items were sitting inside the kitchen before being placed on the bar countertop, and that rag was making contact with this, as well as with the vegetable I was served. The waiters were very professional for a high class location. The ambience was very nice and projected high class.
They actually had sweet potato Shochu (Satsuma Shiranami) here. This is personal preference of course. The Shochu and the waiter’s attitude, and the ease with which this error could be corrected were what kept me from giving the place a 1-star because if anything, whomever does go could enjoy good drinks with exceptional service.
Unfortunately, I could not overlook this catastrophic mistake. From personal experience, listeria is no joke and likes to thrive in those sinks, and just a drop from an unintentional splash is enough to spread it. Please provide the chefs proper training and supplies.
It also just occurred to me that there was a couple there that had been served this same initial dish, and I was in such a hurry to leave that I didn’t inform them, but hopefully the waiters did.
… moreHygiene was unacceptable. A rag(I just can’t call it a towel) was used to clean the countertops, cutting boards and also placed next to the sink was used to wipe down a cucumber used to make a salad for the first entree to the “Omakase A” chef’s special. Most places that use towels to wipe down residue from cutting knives or wipe off the cutting board keep a bucket or container available with several pre-sanitized towels to quickly replace them. Those that use the same towel on knives or cutting boards keep it on the cutting board, but doing this has a small risk of contaminating the flavors, other chefs keep the towel on a dish to the side. This towel is cleansed or changed often. In other places, I’ve seen new or clean dry towels used on dishes, even those going out to be served, but I had not seen the towels come in contact with the food, especially if they come in contact with the bar countertops. The problem is that the countertops also make contact with the bottom of dishes, pots and pans, as well as the cart used to transport them, and who knows where else these items were sitting inside the kitchen before being placed on the bar countertop, and that rag was making contact with this, as well as with the vegetable I was served. The waiters were very professional for a high class location. The ambience was very nice and projected high class.
They actually had sweet potato Shochu (Satsuma Shiranami) here. This is personal preference of course. The Shochu and the waiter’s attitude, and the ease with which this error could be corrected were what kept me from giving the place a 1-star because if anything, whomever does go could enjoy good drinks with exceptional service.
Unfortunately, I could not overlook this catastrophic mistake. From personal experience, listeria is no joke and likes to thrive in those sinks, and just a drop from an unintentional splash is enough to spread it. Please provide the chefs proper training and supplies.
It also just occurred to me that there was a couple there that had been served this same initial dish, and I was in such a hurry to leave that I didn’t inform them, but hopefully the waiters did.
Juan José Torres Gallegos
It was a very nice place and delicious dishes
… moreJosé Antonio Hurtado
Loved it, Omakase A with Sake included amazing
… more