Umiya Texas

FOOD

Humble’s lunch menu is already a substantial sushi offering. Nigiri choices include tuna, salmon, shrimp, eel and inari, with avocado and other alternatives alongside the fish. Nigiri gives a comparatively direct combination of topping and rice, while the roll list takes those ingredients in more elaborate directions. The menu calls imitation crab ‘krab’ or kani in several places, a useful distinction from assuming that every crab-named roll contains the same seafood.

Seared sushi forms a particularly interesting middle ground. Lunch lists salmon finished with mayo and masago, tuna with fresh wasabi and scallion, and escolar with fried onion and ponzu. These are individual sushi preparations rather than rolls with a briefly warmed exterior. The choice comes down to the finish as well as the fish, whether you’re drawn to fried onion and ponzu or mayo and masago.

The Umiya Super Roll makes a good example of the more elaborate side. Humble’s lunch menu describes snow crab and avocado inside, with seared salmon, crispy potato, black-garlic mayo and eel sauce above. The Dragon Roll pairs eel and cucumber with avocado, eel sauce and sesame. Other choices use soy paper, deep-fried coatings or fruit to change the wrapper, texture and sweetness.

For a more unusual format, lunch includes Sushi Pizza: spicy tuna, guacamole, seaweed salad, green onion and masago on a tostada, finished with mayo and eel sauce. It keeps the sushi ingredients while replacing a rice roll with a crisp base. The Paradise Roll follows another sweet-savory route, combining shrimp tempura, snow crab, banana and avocado in soy paper with mango and sweet-chili sauces. Both are specifically Humble examples, rather than promised fixtures at Waco or Midtown.

The kitchen menu gives the fish a considerable supporting cast. Humble lunch lists gyoza, shumai, harumaki, fried calamari, crab puffs and spicy garlic edamame. Tempura comes as shrimp, chicken or vegetables, with onion, broccoli and sweet potato named in the vegetable selection. Teriyaki tofu and chicken offer alternatives to the fried dishes, while spicy miso and tonkotsu ramen bring a different kind of hot preparation into the meal. Fried rice and noodles have their own protein and vegetable choices.

Dinner expands the range rather than simply extending lunch hours. Its published Humble menu adds sashimi, including yellowtail, octopus and surf clam among the choices, plus seared scallop and additional kitchen dishes. Baked New Zealand mussels, fried oysters and takoyaki appear there, alongside a seafood dynamite preparation described with scallop, shrimp and crabmeat. These are dinner-menu examples; lunch diners should use the lunch list rather than counting on every one of them.

Dessert is included in the published AYCE selection. Lunch offers several ice-cream flavors, including green tea and red bean, as well as tempura Oreo and banana. Dinner adds options such as tempura cheesecake and sago with coconut milk. That gives the meal a choice between a cold finish and another fried preparation. Waco’s advertised hot pot remains a separate local offering whose broths, ingredients and package relationship need confirmation from that restaurant, rather than assumptions borrowed from Humble.