Mei Ume London Unveils Summer Menus Featuring Sushi, Dim Sum, Duck Brunch, Weekend Dining and Silk Road Cocktails, Boosting their Luxury Dining and Hospitality Appeal

The beautiful Japanese and Chinese restaurant Mei Ume at Four Seasons Hotel London at Tower Bridge has come up with an exciting summer menu that caters to contemporary customers seeking taste, adaptability and occasion all in one. The seasonal menu comprises the Sushi Counter Experience, the Dim Sum Duck Brunch, the Weekend Set Menu and the restaurant’s Spirits of the Silk Road cocktail menu.

The combination of all these menus offers diners a chance to make the best out of the restaurant depending on their needs, whether it is an informal post-work meal, Saturday brunch, weekend dinner or cocktail-filled night in London.

A New Summer Rhythm for Modern London Diners

Mei Ume is shaping its summer menus around the way people now dine in London. Many guests want luxury without stiffness. They want fine ingredients, but they also want movement, sharing and ease. The new menus answer that shift. They support quick social dining, slow weekend meals and special occasions without forcing one strict format. This makes the restaurant more flexible for city workers, hotel guests, couples, families and groups. It also strengthens the position of Four Seasons Hotel London at Tower Bridge as a dining address for both visitors and Londoners seeking refined Asian cuisine.

Sushi Counter Experience Brings Fine Dining to a Relaxed Setting

The Sushi Counter Experience gives diners a lighter and more informal way to enjoy Mei Ume. Priced at GBP 48 per person, the experience centres on six bespoke nigiri and a mini cocktail flight. It works well for after-work gatherings, casual luxury dining and spontaneous evenings out. Guests can sit close to the action and enjoy a menu that feels precise but not heavy. The counter format also makes the experience more direct and personal. It places the focus on craft, texture, balance and the visual beauty of sushi, while keeping the mood relaxed and social.

Bespoke Nigiri Takes Centre Stage at the Counter

The Sushi Counter Experience highlights elegant nigiri combinations that bring together Japanese technique and modern flavour. The selection includes Seabream with yuzu tobiki caviar, Tuna with golden egg salt, Yellowtail with Kizami wasabi, Toro with daikon oroshi, Aleppo pepper and salmon foie gras, and Unagi with bubuarare. Each piece is designed to deliver a clean flavour moment. The menu does not overwhelm the diner. It offers a clear progression across fish, garnish, seasoning and texture. The paired mini cocktail flight adds another layer, giving guests a compact tasting journey that feels polished and playful.

Dim Sum Duck Brunch Turns Saturday into a Celebration

The Dim Sum Duck Brunch brings a stronger sense of occasion to Mei Ume. Available every Saturday from 12:00 noon to 3:00 pm, the menu is priced at GBP 46 per person. It places the restaurant’s Peking Duck at the heart of the experience and surrounds it with dim sum, bao and classic accompaniments. This format suits diners who want a weekend meal that feels generous without becoming too formal. It also gives the restaurant a clear brunch identity in a city where weekend dining has become a major part of the hospitality economy.

Peking Duck and Dim Sum Create a Bold Weekend Table

The brunch begins with a Steamed Dim Sum Basket and Duck Bao, followed by a crispy selection that includes truffle spring rolls and wontons. The centrepiece is Peking Duck, served with pancakes, cucumber, shredded leek and a rich sauce. This creates the kind of table that encourages sharing and conversation. It is refined but still lively. It gives guests familiar textures in an elevated setting. The structure also works well for groups because it moves in stages. Diners can enjoy dim sum first, then gather around the duck, then finish with a softer traditional dessert.

Dou Hua Adds a Gentle Traditional Finish

The brunch ends with Dou Hua, a traditional tofu pudding served tableside. The dessert is topped with fresh fruits, azuki beans, grass jelly, longan, lotus seeds, osmanthus syrup and a playful panda marshmallow. This finish gives the meal a softer close after the richness of duck and dim sum. It also adds theatre without making the dish feel heavy. The dessert’s silky texture and light sweetness help balance the brunch. It shows how Mei Ume uses tradition in a modern dining room while keeping the experience approachable for international guests and local diners.

Weekend Set Menu Brings Structure to Friday and Saturday Dining

The Weekend Set Menu gives diners a more complete evening experience. Available on Fridays and Saturdays, it is priced at GBP 98 per person. The menu works for date nights, small celebrations, hotel stays and weekend plans in The City of London. It offers choice without making the decision difficult. Guests can begin with a starter, move into a main course and finish with dessert. This set structure helps the evening feel smooth and focused. It also gives Mei Ume a strong weekend product for diners who want fine dining without choosing from a long à la carte menu.

Starters and Mains Blend Comfort with Luxury

The Weekend Set Menu opens with a choice of Tuna Tartare with Golden Oscietra caviar, bubuarare and avocado, Char Siu Pork Belly with wild honey and five-spice sauce, or a Dim Sum Selection with mushroom, prawn and chicken dumplings. The mains continue the bold flavour profile. Guests can choose Mandarin Beef, Black Pepper Jumbo Prawn with black pepper sauce and curry leaf, or Spicy Black Bean Aubergine. Egg fried rice with spring onions accompanies the mains. The meal ends with an Iced Mochi Selection, giving the menu a clean and cool final note.

Spirits of the Silk Road Adds a Story to the Glass

The Spirits of the Silk Road cocktail list adds a strong drinks identity to the new menus. The list draws inspiration from the ancient routes that connected East and West through trade, spices, ingredients and culture. It features eight cocktails built around contrast and discovery. The idea works well with Mei Ume’s food because the restaurant already brings together Japanese and Chinese influences in one dining room. The cocktails extend that idea into the glass. They give diners a way to explore flavour through citrus, spice, fruit, floral notes, smoke, herbs and rare combinations.

Eastbound Cocktails Bring Brightness, Spice and Floral Notes

The Eastbound side of the list travels through Asian flavour references. It includes a bright Yuzu cocktail and a Timur Berry drink inspired by spices from Nepal. The Pandan cocktail uses Takamaka Koko Rum, Kota pandan, green apple cordial, Tio Pepe sherry and fig leaf soda. The Jasmine cocktail brings floral balance through Onikishi cherry blossom whisky, Muyu jasmine verte, Asterley vermouth rose, Rue Berry and Saicho jasmine tea. These drinks support the restaurant’s lighter dishes and give guests fresh pairings for sushi, dim sum and seafood-led courses.

Westbound Cocktails Deliver Depth, Heat and Richer Notes

The Westbound cocktails take inspiration from the Levant and surrounding flavour traditions. The Fig cocktail uses Michter’s Rye, hazelnut, Shimeji white port and verjus for a nutty and layered profile. The Sumac cocktail combines Beluga Noble vodka, Lost Explorer mezcal, Lillet Blanc, pineapple and sea buckthorn for a fruit-led but spirit-forward drink. The Saffron cocktail reflects Persian flavour notes, while the Aleppo Pepper cocktail brings a spicy, bitter and zesty kick. This side of the menu adds warmth and edge, especially for diners choosing duck, beef or richer dishes.

London’s Dining Scene Gains Another Polished Summer Experience

London is already one of the world’s most varied food cities, with everything from street food and markets to luxury hotel dining and Michelin-starred restaurants. Mei Ume’s new summer menus add another strong option to that mix. The restaurant is not only offering food. It is offering different dining moods within one address. Guests can eat lightly at the sushi counter, celebrate over duck and dim sum, settle into a weekend set menu or explore cocktails built around historic trade routes. This makes the restaurant more useful to more types of diners through the summer season.

Mei Ume Strengthens Four Seasons Tower Bridge as a Dining Destination

Mei Ume’s new menu highlights have clearly brought its seasonal character into focus. This is a reflection of how the Four Seasons Hotel London at Tower Bridge is leveraging meals and drinks to draw the attention of both hotel guests and locals. There is a clear, high-end and flexible proposition. Sushi, dim sum, Peking Duck, weekend fine dining, and Silk Road cocktails come together in an impressive room.

In summertime London, the offering seems very relevant. Guests will be looking for beauty, taste, and convenience. With Mei Ume’s new menus, the restaurant offers all three qualities.

Image Source: Four Seasons