The amount of dining options in NYC can be overwhelming and it’s easy to get caught in the monotony of visiting the same restaurants each weekend. If you’re like me (same spot, same order, same out-of-towner recommendations) and you’re always searching for a great new dining experience, Kumi is a must-try!
Kumi Restaurant + Lounge combines East-Asian ingredients with Korean flavors, creating a modern approach to delicious Japanese Cuisine. Utilizing sustainably sourced ingredients, guests can indulge in a variety of shared plates, seasonal fish selections, both raw and seared, as well as an array of bold dishes including Bluefin Tuna Pizza, Wagyu Gyoza, and Miso Glazed Black Cod. Kumi’s dining experience is complemented with a list of fine wines, Japanese whiskeys, ultra-premium sakes, and specialty libations.
Kumi (which means beautiful in Japanese) serves modern Japanese cuisine with a Korean American twist. The restaurant, which comes directly from Mandalay Bay in Las Vegas, has a new permanent residency in New York City at Le Meridien New York (120 W. 57th Street), just steps from Central Park. Visionary Sam Nazarian’s Disruptive Restaurant Group from sbe, which has partnered with some of the culinary industry’s brightest names such as Michelin starred Chef Dani Garcia (Casa Dani) and Dario Cecchini unveiled NYC’s hottest new sushi concept in partnership with New York’s rising star Chef Anastacia Song.
Kumi’s design is a bold expression of colors, mirrors and tiles throughout a gorgeously lit dining room. It’s a feast to the eyes, providing an upscale atmosphere for an exceptional evening out. This 4,200 square footrestaurant features a four-seat sushi counter, belted blue booths in tucked away corners and indoor seating for 130 guests. Kumi also has a gorgeous bar area with structural lighting overhead inspired by the New York City skyline.
New York native Anastacia Song has worked in the hospitality industry for the better part of her adult life after attending medical school and realizing her heart was in the kitchen and not in the operating room.She began her career bartending before learning from Chef Harold Moore at Commerce. She went on to become Chef de Cuisine at Jersey City’s Porta for two years before returning to New York City in 2016 to work at Martha in Fort Greene, followed by Treehaus in Midtown Manhattan. She went on to become Executive Chef for LDV Hospitality’s American Cut in 2018 where over the next two years, she found her two true loves: leadership and a great steak. In 2021, Chef Song was hired by Disruptive Restaurant Group (DRG) to helm the kitchen at Kumi at Le Meridien where she harmonized modern Japanese and Korean American cuisines all in one unforgettable ballad to both cultures.
Disruptive Restaurant Group(DRG), led by visionary Sam Nazarian, incubates and operates globally renowned culinary brands including critically-acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of internationally renowned culinary talent, DRG concepts are committed to innovation and setting new industry standards. Restaurants within the portfolio include Kumi, Katsuya by Chef Katsuya Uechi, Sa’Moto by Chef Masaharu Morimoto, Hyde Sunset Kitchen and Cocktails and Casa Dani by Michel Chef Dani Garcia.
Signature menu items from Executive Chef Anastacia Song include an A5 Wagyu Striploin, Green Tea Smoked Chicken, Miso Glazed Black Cod, Gochujang Glazed Salmon and Galbi Braised Short Rib served with wild mushroom, truffle and charred pear. Kumi’s sushi menu was curated by Executive Chef Anastacia Song and Sushi Chef Anson Moy, formerly of Naoki Sushi in Chicago. Specialty rolls include the Vegan Roll made with Romaine, asparagus, cucumber, assorted seaweed salad and sesame, the NYC Roll made with smoked salmon, Philadelphia cream cheese and caper sauce, encrusted in everything bagel seasoning and garnished with pickled red onions and fried capers and the Wagyu Roll comprised of truffle-soy marinated raw Miyazaki A5 Wagyu, fresh asparagus spears, carrots, and garnished with spicy mayo and horseradish espuma. Kumi will also offer classic starters, cool shared plates, warm shared plates, salads, sides, nigiri and sashimi as well as maki and dessert.
Playfully named specialty cocktails include Seeing Stars with Shochu, Sake, Plum Wine, Lemongrass, Yuzu, Lemon and Shiso Leaves, Peach Don’t Kill My Vibe with Japanese Whisky, Pisco, Pulque, Peach, Apricot, Lemon and Orange Bitters, Pinoy Cillin with Gin, Kaffir Lime, Kalamansi, Lemon, Thai Basil and Thai Chili, and the Kumi Forever with Tromba Tequila, Japanese Whisky, Mezcal, Sweet Vermouth, Creole Bitters and Mole Bitters. Japanese whisky, beer, sake, Junmai, Ginjo and Daiginjo will also be offered in addition to an extensive fine wine list.
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