YUME Ramen Sushi & Bar

Husband-and-wife founders Tony Yum and Rosena Tong opened YUME in 2017. Originally from Hong Kong, they drew inspiration from time spent in San Francisco before creating their Charlotte restaurant. An intimate bar adds sake, Japanese whisky and cocktails to the modern dining room, extending the visit beyond a bowl of noodles or a sushi order.

The Daikon Truffle roll wraps barbecue eel, shiso leaf and tempura crunch in thin radish, while Nana combines fried tofu skin, pickled radish, cucumber and avocado. Yakitori choices include chicken hearts, pork belly and miso eggplant. This range lets diners assemble a meal from smaller dishes, with different textures and cooked alternatives across the menu.

Ramen and many rolls are moderately priced, while larger sushi selections and premium fish move the bill upward. The tomato-and-vegetable ramen lists rice noodles as an option for vegan diners. Weekday service pauses between lunch and dinner, whereas weekends run through the afternoon; check the published hours when planning an early meal.