Ume No Hana
Items
239
Avg Price
$9.39
Rating
3/5
Unique Items
232
Side-by-side comparison of menu prices, 7 shared items, average cost, and ratings to help you decide which restaurant is the better value. Updated August 2026.
Items
239
Avg Price
$9.39
Rating
3/5
Unique Items
232
Items
295
Avg Price
$10.14
Rating
4/5
Unique Items
288
At-a-glance restaurant comparison data for price-conscious diners
Better Value
Ume No Hana
Shared Items
7
Avg Price Gap
$0.75
Top Rated
Lobster King
Shared food categories:
Shared menu items ranked by largest price difference between Ume No Hana and Lobster King
| # | Menu Item | Ume No Hana | Lobster King | Price Gap |
|---|---|---|---|---|
| 1 | General Tso's Chicken | — | $10.95 | $-10.95 |
| 2 | Sesame Chicken | — | $10.95 | $-10.95 |
| 3 | Shrimp With Lobster Sauce | — | $9.95 | $-9.95 |
| 4 | Szechuan Chicken | — | $8.95 | $-8.95 |
| 5 | Szechuan Beef | — | $8.95 | $-8.95 |
| 6 | Sweet And Sour Chicken | — | $8.95 | $-8.95 |
| 7 | Hot And Sour | $3.75 | — | $3.75 |
When comparing Ume No Hana and Lobster King menu prices, several factors come into play beyond just the per-item cost. Both restaurants share 1 food category (chinese), making them direct alternatives for diners deciding where to eat.
Ume No Hana is the better value pick when looking at average menu item pricing. With Ume No Hana averaging $9.39 per item and Lobster King at $10.14, the price difference of $0.75 per item can add up over multiple orders — especially for families or groups.
We track 239 menu items at Ume No Hana and 295 items at Lobster King, with 7 items appearing on both menus under the same name. This overlap lets you directly compare identical items to see which restaurant charges less.
Looking at ratings, Lobster King leads with Ume No Hana scoring 3/5 versus Lobster King at 4/5. While price matters, the overall dining experience and food quality reflected in these ratings are equally important factors in choosing between these two restaurants.
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Common questions about comparing these two restaurants on price, menu, and value