Hibachi grilled entrees and vegetables and maki, sashimi and sushi highlight the menu at Umami, a newly opened Japanese sushi and steakhouse on the East End.

Sushi chef Jason Chong rolled shrimp tempura, asparagus, crunchy vegetables and topped it with spicy tuna and salmon to create the Red Devil. Its name was inspired by the dragon-like appearance.

Hibachi chef and owner Andy Xie flames a stack of rings of onions as he prepares to grill the entrees. Customers may sit at the bar on the other side of the glass partition to watch the show.

Elieen Liu carries a tray of udon noodles and fried rice to accompany a hibachi meal.

Gazette photo by Kenny Kemp.....6x4.4......Sushi Maker with Sushi....at Umami.