Sean Lafferty of Umi restaurant gives us a tour of his restaurant.
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00:00 Hi I'm Sean Lafferty, I'm the owner of Umi Restaurant here in Derry.
00:04 So Umi is an Asian fusion restaurant.
00:08 We've been open now nearly almost two years in June.
00:12 So as you can see, it's got a massive disco ball as soon as you walk in.
00:18 Also you can probably hear the background house music which is a big thing for us.
00:26 So that's probably the reason why there's a disco ball here today.
00:30 It has kind of late night Tokyo vibes whenever it's dark.
00:34 So whenever we first designed the place,
00:38 obviously there's, look at all the tables here,
00:42 they have all Japanese symbols.
00:44 Each symbol is a different meaning in Japanese.
00:47 And if you want me to tell you what each meaning is, I could.
00:52 But they're pretty cool.
00:53 So for our beer selection on draft, we have Asahi.
00:57 Asahi is an Asian lager made in Japan.
01:01 And then we have our Umi beer which is made by Ruff Brothers,
01:06 which is actually made in Derry, in the water side, by Andy Ruff.
01:11 And we started out as beer bottles, which we were selling first.
01:17 And then we're about a year into it now, and then we obviously got the drafts in.
01:22 But our Umi bottle beer is also available in GE's wine shop,
01:26 so if you're ever in there, buy a bottle of Umi beer.
01:29 And also, for the wine rack, wine is a big thing for us.
01:36 We've got wines, natural wines, sake, champagne.
01:41 And we also have in the pipeline our Umi wine,
01:45 which is going to be a natural red wine made in Austria by our ex-sommelier, Jack Magapier,
01:51 which should be coming out maybe end of July, start of August.
01:55 And yeah, I don't know any other restaurants that has their own natural red wine, so here's a first.
02:03 Following through to the back section of the contract from the front and back,
02:09 sometimes we have beer floor with our larger tables.
02:12 This is a hand-sprayed art piece of a Japanese wave by Lopardo's people.
02:20 So we did that when we first opened.
02:22 A bit of wear and tear, but it's still good.
02:25 Here's the kitchen.
02:27 It's an open kitchen, so obviously all the customers can see us cooking.
02:34 It's very interactive, so it is.
02:36 And it's also quite nice because whenever we're cooking a good meal here,
02:40 a lot of them do let me call and say thank you.
02:42 It's kind of a dollar's health, whenever you're working for a hard chef every day.
02:49 Following through, out to the beer garden.
02:52 It's like a secret beer garden because that many people know we have it.
02:56 But if you're smoking or whatever, or if you want to get some fresh air.
03:01 And obviously we're just coming out of winter now,
03:05 so I don't know if we'll be able to get a fresh stuff coming here soon,
03:09 but it is a wee sun trap in the summer, so hopefully we'll have some outdoor sushi.