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Sakura flavours underpin Max Levy s collaborative brunch menu for Uma Nota (Photo: Uma Nota) Brazilian-Japanese restaurant Uma Nota has partnered with chef Max Levy of Okra to present a South American take on sakura season. The restaurant space has been festooned with flower arrangements, all the better to immerse diners in the seasonal brunch menu. Beginning with a sushi and maki section, the brunch also features raw seafood dishes and mains to share, with the menu changing monthly until May. Highlights include the vegetarian sobazushi, which wraps jackfruit in soba noodles and a thin egg pancake; the tuna ribbons ceviche, highlighting Nikkei flavours by marinating lean and fatty tuna in tiger s milk; and the charcoal-grilled

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