Kumiko

630 W. Lake, Chicago, IL, 60661 , West Loop

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American-Contemporary

Upscale Lounge Dining

Japanese


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Kumiko

Kumiko - Chicago

Kumiko is so much more than just a bar or just a restaurant: it’s a bar that features spectacular culinary creations from Noah Sandoval and a restaurant that features equally spectacular beverages crafted by Julia Momose.

Sandoval is perhaps best known for his work in the kitchen at Oriole, where he achieved two Michelin stars; Momose rose to fame at the lamented and lost Green River, created cocktails at Oriole, and follows one simple principle: Everything Matters.

Kumiko is so much more than just a bar or just a restaurant: it’s a bar that features spectacular culinary creations from Noah Sandoval and a restaurant that features equally spectacular beverages crafted by Julia Momose.

Sandoval is perhaps best known for his work in the kitchen at Oriole, where he achieved two Michelin stars; Momose rose to fame at the lamented and lost Green River, created cocktails at Oriole, and follows one simple principle: Everything Matters.

Together, the talents of Momose and Sandoval come together to fashion a dining and imbibing experience that’s unique among Chicago bars and restaurants.

Both drinks and dining options are influenced by the Japanese spirit of elegance, simplicity and the perfection of the finest ingredients available.

Momose composes cocktails characterized by a delicacy of touch and complex flavor dimensions, such as The Groundskeeper, made of Shimauta Awamori (a rice beverage unique to Okinawa), Fortaleza Blanco Tequila, matcha, citruses, Fever-Tree Elderflower Tonic and Scrappy’s Lavender Bitters, or Queen’s Ransom, a blend of Mizu Green Tea Shochu, Kalak Single Malt Vodka, cashew orgeat and lime, finished with mint and nutmeg.

From Sandoval’s kitchen come inventive bites and a tasting menu that includes classics with a twist, such as sashimi (ora salmon, togarashi, and puffed skin), tofu (with snap pea, grapefruit, and trout roe), and mackerel (sabayon and sturgeon).

Cocktails and food are served in upstairs and downstairs rooms (the latter is Kikko, focused on omakase selections), and both are designed with graceful restraint and simplicity. Both upstairs and downstairs, environments serve to set in the relief the unmistakably refined taste of what Momose creates for you to drink and Sandoval, with chef de cuisine Mariya Russell, create for you to eat.

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