Uma Nota Welcomes Spring with Vibrant New Menus

Uma Nota, the acclaimed Brazilian-Japanese restaurant and bar located in the heart of Central, embraces the season of renewal with an enticing selection of spring-inspired dishes. Curated by Executive Chef Gustavo Enrique Vargas Mora, whose deep-rooted passion for Brazilian and South American cuisine shines through, these new creations feature the finest seasonal ingredients, providing diners with a fresh and invigorating culinary experience.

Uma Nota is unveiling these seasonal delights across its à la carte and weekend brunch menus to celebrate the vibrant essence of spring this April. Among the standout dishes are refreshingly zesty seafood ceviche and expertly grilled creations, each harmoniously combining the bold flavours of Brazilian cuisine with the refined techniques of Japanese cooking. This distinctive culinary approach ensures that Uma Nota continues to provide a unique dining experience in Hong Kong.

These exceptional dishes are further complemented by the restaurant’s vibrant and inviting interiors, inspired by the lively charm of São Paulo’s Nipo-Brasileiro “Boteco” - a welcoming atmosphere that celebrates heritage, creativity, and the sheer joy of sharing good food.

Uma Nota’s expertly curated raw section provides diners with a vibrant selection of seafood specialities. Each dish is crafted to highlight the freshness of the seafood, paired with innovative accompaniments, many of which incorporate unique Brazilian ingredients that add a distinctive twist.

Amaebi Carpaccio (HK$178): Japanese sweet shrimp served raw and elevated with pickled fresh mango, red onion, wasabi cream, savoury kombu sauce, salmon roe, and Brazilian sorrel leaf. The sorrel leaf, a traditional Brazilian ingredient known for its crisp, lemon-like tartness and subtle sweetness, enhances the shrimp's natural sweetness, resulting in a perfectly balanced bite.

Crudo Amazónico (HK$160): Inspired by ingredients from the Amazon region, this dish reimagines salmon crudo with a luscious combination of açai berry and ponzu sauce, velvety toasted cashew nut cream, and roasted garlic chilli oil. These Amazon-Japanese ingredients create a complex mix of tangy, creamy, and spicy flavours, making it a perfect palate pleaser.

Trio Tartar (HK$158): A delightful blend of sweet shrimp, salmon, and Hamachi, lightly marinated with yuzu kosho and zesty lime. Accompanied by crunchy gyoza chips, it’s a fantastic choice to pair with the venue’s signature Cachaça cocktails.

Chef Gustavo, renowned for his talent in transforming vegetable dishes into the highlight of any meal, has introduced additional warm salad options to the spring menu. One standout is the Uma Nota Caesar Salad (HK$85), a creative twist on the classic salad featuring Japanese-inspired ingredients. Gem lettuce is lightly charcoal-grilled, adding a subtle smoky depth, and topped with a savoury mayonnaise made with katsuobushi bonito flakes, crunchy breadcrumbs, and a finishing touch of grated parmesan cheese.

While Brazilian cuisine is renowned for its expertise in grilled meats, the Slow-Roasted Hokkaido Pork Belly (HK$198) is a dish not to be missed. This succulent pork belly is marinated in a blend of aromatic spices, including cumin and coriander, before being slow-roasted for ten hours to achieve an irresistibly tender, melt-in-your-mouth texture. It is served with a rich and flavourful aged cachaça sauce infused with smoked paprika, garlic, and onion alongside charcoal-grilled baby corn for a touch of sweetness.

Be sure to save room for the show-stopping desserts at Uma Nota, each as visually captivating as they are delicious:

Zen Garden (HK$98): True to its name, this Japanese-inspired dessert resembles an artful garden on a plate. A soft matcha sponge cake rests atop edible "soil" crafted from dark chocolate, complemented by Greek yoghurt whipped with honey and vanilla, served with homemade toasted Hojicha ice cream for a hint of smokiness.

Brazilian-style French Toast (HK$90): This delightful twist on classic comfort food showcases Brazilian flair. Thick slices of bread are soaked in a rich blend of honey and brown sugar before being baked in the oven to golden perfection, resulting in a crisp exterior and a soft, custardy interior. It's served with a generous drizzle of truffled mixed berry sauce, topped with fresh mixed berries and a scoop of creamy vanilla ice cream.

Dark Chocolate Ganache (HK$90): Inspired by the beloved campfire treat, "S’more," this vegan dessert features a rich dark chocolate ganache made with agave syrup and dark chocolate powder. It's elegantly finished with a chocolate crumble and a charcoal-burnt marshmallow meringue crafted from chickpea water and sugar for a light, plant-based touch.

Chef’s Menu Starting at HK$428 for a Five-Course Dinner

Uma Nota’s Chef’s Menu features spring dishes alongside signature favourites, providing a vibrant and cost-effective dining experience ideal for group gatherings. Priced at HK$428 for a five-course menu (three starters, a choice of main, and dessert) or HK$528 for a seven-course menu (five starters, a choice of main, and dessert).

Guests will begin the chef’s menu by passing around plates of soft Brazilian-style Truffle Cheese Buns made with fermented tapioca flour, milk, parmesan, and mozzarella cheese, filled with truffle paste, and Uma Nota’s signature Coxinhas de Frango, teardrop-shaped croquettes consisting of tender shredded chicken and okra filling, deep-fried to golden perfection and served with homemade sweet chilli sauce.

The starters also include Amaebi Carpaccio with pickled fresh mango and red onion, wasabi cream, kombu sauce, salmon roe, and Brazilian Sorrel leaf for a zesty touch; Crudo Amazónico with sustainable yellowfin tuna crudo topped with açai berry purée ponzu sauce, ashew nut cream, and roasted garlic chilli oil; Uma Nota Caesar Salad with charcoal-grilled gem lettuce mixed with katsuobushi bonito flakes mayonnaise, breadcrumbs, and parmesan cheese.

For mains, guests can choose from Roasted Salmon with Saikyo miso; Grilled Chicken marinated with smoked dried chilli and served with creamy corn and baby spinach salad; Charcoal-Grilled Beef Tenderloin with black tucupi sauce, or Slow-Roasted Hokkaido Pork Belly, served with aged cachaça sauce and charcoal-grilled baby corn.

Dessert concludes the meal with the stunning Zen Garden, featuring green tea sponge cake, dark chocolate soil, and homemade smoky Hojicha ice cream.

HK$378 for a Six-Course Lingering Weekend Brunch Menu

Uma Nota’s weekend brunch, renowned for its generous portions and free-flow options, has just become even better! The new brunch menu will be available from mid-April onwards, just in time for the Easter long weekend.

The revamped six-course brunch menu will be offered every Saturday, Sunday, and public holiday from 12 pm to 4 pm. Priced at HK$378 per person, the menu features a selection of sharing starters, a choice of main courses, and a sharing dessert platter, making it the perfect way to enjoy a leisurely relaxing weekend.

Free flow options, which offer brilliant value for money, are priced at HK$210 per person and include prosecco, bottled beer, soft drinks and iced tea. Alternatively, for HK$290 per person, enjoy a 90-minute free-flow with Caipirinha, Fresca, Aperol Spritz, and house wines.

This sumptuous brunch offering commences with an assortment of flavourful sharing starters, including Dadinhos de Tapioca, a savoury Brazilian tapioca cheese that’s crispy on the outside, soft and gooey on the inside; Karage Bahiano, Japanese-style fried chicken served with prawn and coconut sauce, made with Bahia-style salt-cured dried shrimp blend with fresh coconut cream; Grilled Artichoke with Katsuobushi mayonnaise topped with grated parmesan and toasted bread crumbs; and Crudo Amazónico with salmon crudo drizzled with zesty açai berry purée ponzu sauce, cashew nut cream, and roasted garlic chilli oil.

Guests can select their main course from options like Peanut Udon with snow peas and mushrooms; Roasted Salmon served with broccolini and miso cream sauce; Charcoal-Grilled Tenderloin accompanied by roasted potato foam and yakiniku sauce; or many more grilled main options.

The meal concludes with an enticing, picture-perfect Dessert Platter featuring fresh fruits, ice cream, and pastries to share.

Uma Nota is located at 38 Peel Street, Central. For reservations, please visit uma-nota.com, or please call +852 2889 7576. Follow the restaurant on Instagram for the latest dining news @uma.nota.

Spring Chef Menus Availability

• Available daily during dinner service from April onwards

• HK$428 for a five-course menu (three starters, a choice of main, and dessert)

• HK$528 for a seven-course menu (five starters, a choice of main, and dessert)

New Weekend Brunch Availability

• The new brunch menu will be available from mid-April onwards every Saturday, Sunday, and Public Holiday from 12 pm to 4 pm

• The six-course brunch menu is priced at HK$378 per person, including a selection of sharing starters, one main per person, and a dessert

• Optional add-on for a 90-minute free-flow package with prosecco, bottled beer, soft drinks and iced tea for HK$210 per person; or a 90-minute free-flow package of Caipirinha, Fresca, Aperol Spritz, red and white wines for HK$290 per person

Address
38 Peel Street, Central

Reservations
Online uma-nota.com
Telephone +852 2889 7576

Instagram
@uma.nota

About Executive Chef Gustavo Enrique Vargas Mora

Originally from Colombia, Executive Chef Gustavo Enrique Vargas Mora brings extensive experience and a profound appreciation for South American ingredients to Uma Nota. With extensive experience in prestigious kitchens across Bogotá, Lima, São Paulo, and now Hong Kong in the past seven years, Chef Gustavo has cultivated a distinctive culinary approach that celebrates the richness and diversity of South American cuisine.

At Uma Nota, his creations reflect the vibrant and dynamic Nipo-Brasileiro flavours, seamlessly blending traditional Brazilian ingredients with Japanese culinary techniques. Known for his tropical-inspired, visually striking presentations, Chef Gustavo’s dishes perfectly capture the lively and celebratory spirit of Uma Nota’s dining experience.

In addition to leading the kitchen in Hong Kong, Chef Gustavo oversees the menu and kitchen training at Uma Nota Manila, ensuring the restaurant’s standards of excellence and creative innovation remain consistent. Under his guidance, Uma Nota continues to thrill diners with bold, inventive, and unforgettable culinary experiences.

About Uma Nota Hong Kong

Uma Nota is a modern interpretation of a boteco—a traditional Brazilian meeting spot where people gather to enjoy refreshing drinks and delicious street food in a vibrant, laid-back atmosphere. Located at the bustling corner of Hollywood Road and Peel Street in Central, Uma Nota brings the exciting flavours of São Paulo's Nipo-Brasileiro street food and innovative cocktails to the heart of Hong Kong’s SoHo district.

Uma Nota combines traditional Japanese cooking techniques with fresh, authentic São Paulo flavours to celebrate the rich culinary heritage born from Japanese migration to Brazil. The menu is thoughtfully adapted to incorporate local ingredients, creating distinctive and rooted in cultural fusion dishes, offering guests a one-of-a-kind dining experience.

About Meraki Hospitality

Meraki Hospitality is a Hong Kong-based company founded in 2018 by brother and sister duo Alexis and Laura Offe. Having grown up in Hong Kong, where street food culture is cherished and widely celebrated, they are passionate about exploring rich culinary traditions that are representative of everyday life and are intent on recreating them in modern yet approachable ways for today's diners.

Hong Kong's first Brazilian-Japanese street food restaurant Uma Nota opened in 2017 as a nod to the botecos of Brazil and the long history of Japanese migration to São Paulo. In 2018, following the success of Uma Nota Hong Kong, Meraki Hospitality Group opened Uma Nota Paris, introducing Nipo-Brasileiro cuisine to the Parisian dining scene.

Soon after, BEDU opened in 2018 on Gough Street, Central. The cosy Middle Eastern restaurant and bar showcase the region's diverse street food culture, and local and seasonal produce with a modern twist, making it unique to Central Hong Kong.

The concepts are unpretentious, open-minded and lively, qualities which are reflected in their design, the food and drinks. Meraki is about uniting groups of like-minded people through a community of locals, travellers and the team. With each new idea, Alexis and Laura seek a connection to the soul of the cuisine, reinterpreted through the lens of creativity and a love for food and culinary traditions.

In 2024, Uma Nota expanded its reach to Manila, opening its doors to bring the brand's unique fusion of Brazilian and Japanese flavors with a local twist to this vibrant city. Uma Nota continues to embody its core values of warmth and diversity, offering a taste of cultural richness to the exciting Manila food scene.