Kumiko
Kumiko
Dairy-free, gluten-free, and vegan. Crispy-fried sesame tapioca chips. Dusted with scallion powder and sansh.
Tree nut, gluten-free, and vegetarian. Candied cashews with honey granules, salt, and nori.
Gluten-free and vegan. Shio koji turnips. Sour, crunchy, and a little bit sweet: Hakurei turnips pickled in rice vinegar, sugar, salt, mirin, and shio koji.
Gluten-free and vegan. Shio koji cucumber pickles. Sour, crunchy, and a little bit sweet: cucumbers pickled in rice vinegar, sugar, salt, mirin, and shio koji.
Vegan.
Gluten-free and vegan. Contains: sesame and capsaicin. Crispy seaweed tempura. Sweet rice flour, toasted nori, sesame oil, ichimi togarashi, and salt.
Kewpie egg salad sandwich. Made with love.
Egg, wheat, and soy. Emery's crispy tonkatsu matched with shredded cabbage, bulldog sauce, kanzuri mayo, hot mustard, and butter between two slices of fluffy bread.
Gluten-free and vegan. Shio koji turnips. Sour, crunchy, and a little bit sweet: Hakurei turnips pickled in rice vinegar, sugar, salt, mirin, and shio koji.
Gluten-free and vegan. Shio koji cucumber pickles. Sour, crunchy, and a little bit sweet: cucumbers pickled in rice vinegar, sugar, salt, mirin, and shio koji.
Dairy free, gluten-free, and soy. Julias yuzu-kosho karaage: a classic with a twist. Chicken thighs are marinated in ginger, garlic, tamari, sake, a touch of sugar, and yuzu-kosho. The flavorful morsels are dusted with potato starch and twice-fried. Served with kanzuri-togarashi mayo and sudachi juice.
Dairy-free, egg, wheat, shellfish free, and fish free. 6 per order. Filled with ground pork, pickled cabbage, and roasted blue oyster mushrooms. The umami of the mushrooms and tang of the cabbage call for no dipping sauce. Available fried or steamed.
Gluten-free and vegetarian. Kombu dashi-braised squash drizzled with a sesame-ginger vinaigrette and topped with roasted blue oyster mushrooms. Finished with a dusting of roasted kale and genmai furikake.
Gluten-Free and vegan. A cup of comforting wakam miso soup.
Peruvian Bay Scallops basted in brown butter with fresh citrus supremes, purple, and green daikon. Dressed with a winter citrus ponzu and yuzu extra virgin olive oil, dusted with cracked black sesame seeds.
Comforting miso soup with wakam.
Dairy free, gluten-free, and soy. Julias yuzu-kosho karaage: a classic with a twist. Chicken thighs are marinated in ginger, garlic, tamari, sake, a touch of sugar, and yuzu-kosho. The flavorful morsels are dusted with potato starch and twice-fried. Served with kanzuri-togarashi mayo and sudachi juice.
Kareraisu, served with your choice of toppings and Japanese pickles. Our curry base is made with butter and beef stock. Tonkatsu: breaded and fried pork cutlet. Crispy and juicy. Karaage (gluten-free): our Japanese fried chicken. Ajitamago: tamari soaked "ramen egg" Deluxe: Tonkatsu, Karaage, and Ajitamago. Served with mugicha, a roasted barley tea Julia grew up drinking alongside her curry rice. We fry our tonkatsu and karaage in separate oil and take the utmost care to prevent cross-contamination.
Dairy-free and Gluten-free. Thinly sliced beef and onions braised in a savory-sweet broth served over rice with a slow-poached egg and topped with a pickled ginger salad.
Egg, wheat, and soy. Emery's crispy tonkatsu matched with shredded cabbage, bulldog sauce, kanzuri mayo, hot mustard, and butter between two slices of fluffy bread.
Wavy sun noodles with Berkshire pork belly and shiitake. Flash-cooked with Frillman Farm's spinach and pickled cabbage and Spence Farm carrots and scallions in a savory glaze of smoked onion, oyster sauce, Bulldog sauce, rice vinegar, smoked shyu, and miso. Finished with Kewpie mayo, nori powder, and katsuobushi.
Gykotsu (beef bone) ramen is a specialty of Tottori, a prefecture in the western part of Honshu. Ours is made with your choice of protein, roasted prawn butter, ajitamago (tamari-seasoned egg), naruto (fish cake), shredded cabbage, mung bean sprouts, and scallions. Rich and entirely satisfying!
Sun Noodles in a charred butternut squash and roasted shiitake broth with Hokkaido kombu dashi and smoked soy sauce. Topped with grilled King Oyster Mushrooms and our seasoned tofu pouches, with charred wild onions, aji tamago, and smoked onion oil. Served with a crisp sheet of nori.Vegetarian *contains egg*
Gluten-free shortbread tea cookies | Kinako, Five Spice, Demerara. Kinako is roasted soybean powder -- tastes a little bit like peanut butter, but it is nut-free!
Lemon, Black Sesame, Shichimi Tgarashi, Buckwheat Tisane, Sencha, Honey | Lucious and fruity, with a spicy finish and just a hint of bitterness | 3 Servings [ 450 ml ] Suggested Serve: heated in a microwave safe vessel in the microwave, or in a pot on the stove. Also tasty club soda or tonic water, served over ice.
Gluten-free. 2 Servings. Tasmanian pepperberries, sansho, angelica root, and your mixer of choice. (Aperitivo-red with a bold, bitter finish).
Gluten-free. 2 Servings. Kinmokusei, fennel seed, angelica, and top note tonic. (An aperitif style spiritfree, both earthy and floral).
200 ml. Elderflower petals from Gloucestershire, England are picked at night when most fragrant. These provide a delicate flower sweetness balanced by the soft bitterness of quinine.
12 oz. ABV 0.0%.
250 ml. Mikan: These mikan (Japanese citrus) are hand-picked in the Wakayama prefecture and pressed with Hyogo mountain water and organic sugar cane. Try in a highball with fortified wine or shochu. Ringo: Fuji Ringo (apples) are hand-picked in the Aomori Region beyond the Northern Hakkoda mountains and whole-pressed with Hyogo mountain water. Try in a highball with sherry or gin. Ume: Made from the juice from three hand picked Ume from Wakayama prefecture and the water from the Western Japanese mountains. Try in a highball with Japanese sak or whisky! Yuzu: Sparkling yuzu juice made with hand-picked Yuzu from Shikoku Island, Hyogo mountain water and organic sugar cane. Try in a highball with Japanese sak or gin. Also quite fabulous with champagne!
355 ml. Product Info: CocaCola of Mexico is made with pure cane sugar. Also known as Mexican Coke. US Cola, on the other hand, is made with high fructose corn syrup. Ingredients: carbonated water, sugar, caramel color, phosphoric acid, natural flavors, and caffeine.
8 oz. bottle. Mugicha is a tisane-herbal tea made from roasted un-hulled barley grains. With a slightly smoky aroma and a light nutty flavor, Mugicha can be a great substitute for coffee drinkers. It may be enjoyed hot or cold and is caffeine-free. Mugicha is considered the 'taste of summer' in most Japanese households and enjoyed cold. It is a classic pairing to accompany kareraisu.
198 ml. Q Club Soda is bottled in a hefty glass bottle which allows it to withstand 4.5 gas volumes of carbonation. The bubbles are quite strong indeed, but what really sets Q Club Soda apart, is the inclusion of Himalayan salt, which imparts a mineral note.
500 ml. Q Ginger Beer has a strong ginger punch and is very spicy. It is sweetened with agave nectar, gets a little extra spice from chili peppers, and depth and complexity from coriander and cardamom. The final touches are zesty lime and lots of strong carbonation.
250 ml. Club No 1 is a club soda created specifically to pair with barrel-aged spirits.
250 ml. This non-alcoholic ginger beer is made with a dark date sugar for richness and ginger and galangal for spice. It stands apart from other ginger beers in that it is darker in color, but also carries a great earthiness alongside the spice.
250 ml. A citrus-forward tonic, with notes of makrut lime leaf and grapefruit melding with bitter gentian root and quinine.
200 mL | Made with Tahiti lime from Mexicos fertile groves in addition to pressed oil extract from the wonderfully floral Japanese yuzu to create a low-calorie soda thats perfect for mixing with premium vodka or tequila for a mouth-wateringly zesty summer spritz.
6 oz. Large, fleshy queen olives are naturally cured to maintain their rich, nutty flavor. Non-oily and lower in salt.
Lemons! For all of your garnishing and juicing needs.
300 ml. Bring a little bit of Kumiko home with you to spark creativity for your own at-home cocktail and spiritfree creations.
720 ml. ABV 16.5%. Rice: Omachi. Seimaibuai: 55%. Prefecture: Saga Prefecture, Kyushu. Mild acidity like sweet orange rind introduced with hints of violets, sweet cranberry, and lychee.
720 ml. ABV 16.5%. Rice: Sake Komachi. Seimaibuai: 55%. Prefecture: Saga Prefecture, Kyushu. Round, lively acidity which dances across the tongue, with hints of marshmallow, and sweet steamed rice.
720 ml. ABV 15%. Rice: Yamadanishiki. Seimaibuai: 50%. Prefecture: Niigata. This beautiful Junmai Ginjo is aged for a minimum of 3 years in Hakkai Brewerys snow-storage room, called the Yukimura. The Yukimura holds stainless steel tanks of the nihonshu, buried under several tons of snow. This allows the flavors of the brew to evolve slowly, the soft notes of a junmai ginjo evolving into something more savory. Find notes of fava beans, enoki, and umami-rich dehydrated shiitake.
500 ml. ABV 13%. Rice: Nakase Shinsenbon. Seimaibuai: 70%. Prefecture: Hiroshima. Sparkling sake made through secondary fermentation in bottle. Toji Miho Imada uses a little white kji in this sak, resulting in citrus notes and a refreshing finish.
720 ml. ABV 15%. Rice: Saga no Hana. Prefecture: Saga Prefecture, Kyushu. This sake is a revolution in the taste, color and aroma of sake. From the moment of the first unbelievable pour, the special qualities are quite apparent - a beautiful ros color, coming from the use of ancient black rice, glistens in your wine glass. The flavor is lightly sweet with muted fruit undertones, but its the color that will truly draw you in. This is an ideal Japanese sak to serve for any celebration, and it makes the perfect gift!
180 mL | ABV 16% | Rice: Fukuoka Yume Ikkon | Seimaibuai: 60% | Prefecture: Fukuoka | Aromas of damp slate, apricot skins and white flowers. It tastes fresh and spring, with notes of honeysuckle, plumeria, and white peach. This is well balanced with a slight bitter almond finish and a rounded rice quality. Great on its own or with seafood and chilled dishes.
180 mL | ABV 12.5% | Rice: Fukuoka Yume Ikkon | Prefecture: Hyogo | Yuki no Tenshi, or Snow Angel is named for the powder-soft cloudy style, reminiscent of Hokkaido snow. Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries. Off-dry. Pair with spicy foods, curry, or ice cream.
12 oz. ABV 5%. Crisp, clean, refreshing. Super dry! Asahi super dry was a direct result of extensive market research which indicated a consumer preference for a more palatable beer with less maltiness, relatively high alcohol content, and a light aftertaste, that paired well with the changing Japanese diet. With this insight, Asahi used its brewing knowledge to develop a beer with a crisp bite, refreshing taste, and clear finish to satisfy this requirement. Codenamed project FX, Asahi engineered a highly attenuated, highly carbonated pilsner. The later renamed product, Super Dry began sales on March 17th, 1987, and gave birth to the dry beer category. The market success spawned similar competitor products and initiated what was known as the Dry Wars in Japan and a brief marketing fad for dry beers internationally.
11.2 oz. ABV 9%. Kuri Kuro means black chestnut, which is an appropriate name for this Dark Chestnut Ale. Chestnuts are native to Japan. They are mostly used in desserts. In the winter, vendors roast them outside busy train stations and sell them to those walking by. You can smell roasting chestnuts from far off. Kuri Kuro is an American Imperial Stout style beer. Kuri Kuros aroma is bold as well: roasted malts, dark chocolate, nutty, chestnuts, coffee, and creamy vanilla. It finishes softly sweet with a luscious, creamy note.
12 oz. ABV 5.5%. The combination of the toasted rice Lagers sweetness with flavors of baked fruits such as lychee and pineapple cools the palates between bites of spicy dishes showcasing ingredients like chili and sansho. This beers light body also complements many dishes with delicate flavors such as steamed fish and crab. Reminiscent of vintage champagne, we suggest enjoying this beer to cool and refresh your palate between bites of flavorful dishes.
12 oz. ABV 7%. Konominante Kiitenaize Sorry This phrase is printed on every can of the YOHO Sorry series of beers. It translates roughly to Sorry, I didnt ask you what you want! This is a series of special Japanese brews. KUROGO denotes the five black health foods: black rice, black beans, black sesame, black pine seeds, and blackcurrant. It is even finished with Okinawa Hokuto (black cane sugar from Okinawa). This beer is perfect on a chilly evening, perhaps even along with - or in lieu of - dessert.
750 ml. ABV 12.5%. Region: Champagne, France. Appellation: Montagne de Reims. Vineyard-Village: Jouy-les-Reims 1er Cru and Villedommange 1er Cru. Variety: Blend: 55% Pinot Meunier, 25% Chardonnay, 20% Pinot Noir, 5% Arbanne, Petit Meslier and Fromenteau.
750 ml. ABV 12.5%. Region: Northern Rhone, France. Appellations: Saint-Joseph, Cote-Rotie, Cornas. Variety: Syrah. Oak: 2/3 new barrels for 12-15 months. Soil: Granite.
375 ml. ABV 15%. Pale straw in color, this fino sherry has a crisp and delicate aroma. The solera aging happens in close proximity to the sea, which imparts a slightly briny, chamomile influence on the wine in addition to the nutty, caramelized notes from aging under flor. Complex and bracing, try this on its own as an aperitif with some hard cheese, or in the classic Bamboo cocktail. Fun Fact: Fino sherry is a key ingredient in our coconut sherry Royale cocktail.
750 ml. ABV 17%. Pineau des Charentes is the result of stopping the grape juice fermentation within hours of the pressing by blending it with cognac that is at least 1 year old - a process that originally occurred by mistake in 1589. Today, Pineau des Charentes production is strictly controlled to ensure high quality, and it must be made by pineau producers in the Cognac region using extremely ripe grapes. The taste is round, soft, and with a fruity flavor of cherries. A long, silky finish.
750 ml. ABV 12%. Region: Champagne, France. Variety: Blend: 40% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier. Golden hued with long-lasting bubbles, this wine is a delight for all senses. An unusually high reserve wine content (40%) provides complexity on the nose with notes of brioche, tropical fruits, and toasted nuts, as well as a lush, full texture, and a smooth finish that hints at vanilla.
750 ml. ABV 12.5%. Region: Loire Valley, France. Appellation: Saumur-Champigny. Variety: Cabernet Franc. Oak: 20% new barrels for 12 months. Soil: Clay, limestone soils over tuffeau stone (Turonian Limestone). The 2015 Saumur-Champigny is spicy and earth-driven, full of herbaceous red fruit flavors and marked minerality. Serve with a slight chill and be ready to drink the whole bottle.
750 ml. ABV 13%. Region: Burgundy, France. Sub-Region: Saint-Romain. Variety: Chardonnay. Oak: Neutral French Barrels. Soil: Limestone & Clay. The 2014 vintage was rather cool, with a late harvest, resulting in wines of tension, complexity, and intensity. The wine is full of energy, with aromas of green apple, Asian pear, white flowers, raw hazelnut, lees, crushed gravel, and a hint of lime blossom. On the palate, it is medium-bodied and framed by freshness, and after enough time in a decanter the wines mid-palate fills out dramatically.
750 ml. ABV 11.5%. Region: Pfalz, Germany. Variety: Muscat. Fresh and herbaceous on the nose, this Muskateller is elegance defined. The palate suggests lychee and grapefruit notes while its crisp tartness makes it incredibly food-friendly.
750 ml. ABV 12.5%. Region: Champagne, France. Variety: 55% Pinot Noir, 45% Chardonnay. A gorgeous rose-tinted hue, Ruinart Brut Rose is truly an exceptional champagne. The nose is resplendent with fruit notes both tropical and red, while the palate is luxurious with vivacious bubbles and a bit of spice. A perfect level of tartness and just the suggestion of sweetness make this an incredibly food-friendly wine. Itd be hard to find something it didnt pair well.
1000 ml. ABV 24%. In 1860, Gaspare Campari founded his eponymous drinks brand in the Italian town of Novara, 30 miles west of Milan. Camparis bittersweet flavor profile arrives via the infusion of alcohol and water with bitter herbs, aromatic plants, and fruit. According to Eligio Bossetti, a historian at Villa Campari, only three individuals know the exact recipe, which is rumored to contain up to 80 ingredients. The formula is so secret, in fact, that the identity of the three recipe holders is also a closely guarded secret.
375 ml. ABV 42.3%. An herbal liqueur that is sweet with vanilla-anise flavor and subtle citrus and woodsy herbal undertones. Named after Giuseppe Galliano, an Italian hero of the First Italo-Ethiopian War. The liqueur is an infusion of some 30 herbs, spices and plant extracts. To this day the Galliano recipe remains a guarded secret. Here is just a handful of the extracts: Mediterranean anise, juniper, musk yarrow, star anise, lavender, peppermint, cinnamon, and vanilla.
750 ml. ABV 45.7%. The base spirit is distilled from rice. The distillery sources their water from the famed Fushimi region which is tremendously respected for their delicate and delicious brewing water. The aim is simple: to produce the best dry gin, utilizing local botanicals wherever possible. Kyoto Distillery has mastered not only the science of distillation but also the age-old art of blending and separates the botanicals into six different categories: base, citrus, tea, herbal, spice, and floral.
750 ml. ABV 40%. This complex Japanese vodka was introduced by the venerable Nikka Whisky Distilling Co. in 2017. Having distilled vodka for international brands for some time, Nikka wanted to enter the market with a product of their own. This spirit would showcase the Coffey column stills and blending skills for which they were so well known. A blend of both malt and corn, the grains are distilled separately in Nikkas Coffey stills and then expertly blended together to highlight the strengths of the raw ingredients. Just the slightest amount of chill filtering leaves the vodka with a rich and full mouthfeel while zesty citrus and creamy vanilla dance on the palate. The finish is slightly sweet and exceedingly smooth, making this spirit perfect for cocktails or enjoyed on its own on the rocks.
750 ml. ABV 51.4%. Nikka From the Barrel is a blend of malt and grain whiskies meant to emulate the full flavors and richness of whiskies tasted straight from the barrel, a privilege usually reserved for their blenders. Aged primarily in ex-bourbon casks, the whisky spends a few months in used barrels to ensure the flavors harmonize. The high proof of this whisky makes it perfect for use in cocktails. Flavor profile: Floral and leathery notes on the nose, spiced caramel apples on the palate, and a long vanilla finish.
Bottle sizes: 148 ml. (5 oz.), 296 ml. (10 oz.). ABV 35%. Peychaud's bitters were developed in 1838 by Antoine Peychaud, a New Orleans apothecary of Creole origin, who created the bitters as a medicinal tonic. Peychaud used a family recipe brought to Louisiana by his father, who had fled Haiti 45 years earlier. Peychaud's bitters push licorice root to the forefront. It is unique in that carries a tart and fruity note, with lots of rhubarb and notes of sour peaches. There is some spice, mostly clove, with a pop of saffron and orange zest before a long and moderately bitter gentian finish.
750 ml. ABV 40%. Clement Select Barrel is a minimum three-year aged Rhum Agricole from a distiller par excellence. As opposed to traditional rums distilled from molasses, Agricole is made by distilling fresh-pressed sugarcane juice, leading to a more grassy, wild spirit. For the select barrel, Clments cellar master hand-selected oak barrels characterized by heavy toasting for soft vanilla notes and a touch of spice. Try it neat or in Martiniques signature cocktail the ti punch.
750 ml. ABV 24%. Region: Okinawa. The name, Shimauta, translates to "Island Song". Shimauta has a flavorful, rich, herbal profile. The herbal flavor is not overpowering but also does not hide. It has the slightest hint of sweetness, in balance with a hint of a savory note that lingers into a buttery end.
750 ml. ABV 43%. Crafted from only the finest ingredients, Suntorys Roku gin represents the culmination of decades of distilling and blending experience. Roku translates to six, here that is in reference to the six Japanese botanicals collected over 4 seasons that Suntory uses for their gin. Harvested at the peak of freshness, these botanicals are distilled separately using different methods and then blended together so as to maximize their impact and maintain their integrity.750 ml. ABV 43%. Crafted from only the finest ingredients, Suntorys Roku gin represents the culmination of decades of distilling and blending experience. Roku translates to six, here that is in reference to the six Japanese botanicals collected over 4 seasons that Suntory uses for their gin. Harvested at the peak of freshness, these botanicals are distilled separately using different methods and then blended together so as to maximize their impact and maintain their integrity.
750 ml. ABV 43%. A blended whisky from Suntory's three distilleries: Yamazaki, Hakushu and Chita. Light and fresh, offering sweetened cereal notes, green apple, brown sugar, and a touch of spearmint and baking spices. A fantastic highball whisky.
750 ml. ABV 45%. St. George Spirits was founded in 1982 in Alameda, California. A base of 100% pot-distilled rye makes this a gin for whiskey lovers. Think genever, then think again and brace yourself for a gin with structure, spice, and an impossibly rich mouthfeel. The Botanical Build: Juniper berries, complemented by black peppercorn, caraway, coriander, grapefruit peel, lime peel-which were all selected to play up the peppery nature of juniper.
750 ml. ABV 25%. Region: Kumamoto, Kyushu. Hakutake Shiro is made with rice polished down to 60% seimaibuai. Only kome (rice) shochu Produced in the Kuma River Valley may be called Kuma-Shochu (pronounced kumajochu). The pure, clean river water and fertile valley provide ideal conditions for the production of kome shochu. The Japanese government goes so far as to designate Kuma-jochu as a geographic designation similar to Champagne in France.
750 ml. ABV 25%. Region: Kumamoto, Kyushu. Ginrei Shiro is fermented at low temperatures with Ginjo sak yeast, highlighting the delicate floral notes of the spirit. Only kome (rice) shochu Produced in the Kuma River Valley may be called Kuma-Shochu (pronounced kumajochu). The pure, clean river water and fertile valley provides ideal conditions for the production of kome shochu. The Japanese government goes so far as to designate Kuma-jochu as a geographic designation similar to Champagne in France.
750 ml. ABV 24%. Region: Kumamoto, Kyushu. An extra premium shochu made from rice that has been polished to daiginjo levels. The high polishing rate accentuates the melon and tropical fruit notes that are backed up with delicate florality and a smooth finish. A wonderful pairing with spicy foods.
Buri Daikon
Oysters
Truly addicted to this strawberry old fashioned
El Dorado 15yr Sauternes Cask Finish, Château Roûmieu-Lacoste Sauternes 2016,Clover Honey; Lemon
Ume Boulevardier
Oysters
Yuzu-Kosho Karaage
Pork Belly
Miso glazed sunchoke with wasabi whipped tofu and shiso eight-spice furikake
Ground floor bar - IG @bougiefoodieboi
food
Miso Soup
Bathroom ground floor - IG @bougiefoodieboi
Truffle mouse
Karaage
Koji whiskey
Beef sushi, very good!
interior
Ume boulevardier- made with a aged sweet plum liquor
dessert, drink
Bar Area
Annie W.
Jul 27, 2024
We came for the summer tasting menu and ordered a stirred and shaken cocktail set. The stirred cocktails are definitely stronger than the shaken so if you want something sweeter than get the shaken. The food was portioned well and came out on time. Everything was delicious. Service was also good except servers had a hard time remembering what everything was so it was a bit awkward. Otherwise would come back again when they do a menu change.
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Lizzette R.
Jul 2, 2024
During my recent visit to Chicago, I made a reservation at Kumiko, inspired by its recognition as one of the best bars. The experience was nothing short of exceptional. Upon arrival, my daughter and I were greeted warmly by a friendly server who took the time to explain the menu in detail.We opted for several shareable plates and were delighted by a meticulously crafted martini. Each cocktail we tried was a masterpiece, beautifully presented and exquisite in taste. The food was equally impressive, showcasing a perfect blend of flavors and textures.The service throughout our two-hour visit was impeccable, contributing to a truly memorable culinary experience. Intimate lighting makes you relax. Kumiko exceeded our expectations, and I highly recommend it for anyone seeking a top-notch dining experience in Chicago.
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Ankita S.
Jun 26, 2024
If you've read any of my other reviews, you know I love cocktails. I love a nicely thought out and well-made drink. So, obviously I had to come to Kumiko, which is supposedly the best bar in the midwest (not entirely sure what the criteria is, but you figure if it's even being considered, it has to be good, right?). Given its popularity, it was no surprise that reservations were the way to go at this bar, even just for drinks. I was able to make reservations a couple weeks in advance for when we wanted to go, so it truly wasn't so bad.We arrived about five minutes before our reservations and were seated immediately after the hostess asked about dietary preference. She brought me a vegetarian menu to peruse even though we were only there for drinks and dessert, which was really nice of her.As soon as we were seated, we were brought out hot towels to clean up with - I LOVED this little touch! I wish more places would do this. The waitress then came to get our orders. They only offer one dessert option at Kumiko, but trust me: it is DELICIOUS. It's a truffle milk toast with fermented honey ice cream. I had truly no idea what to expect when ordering it, but it had some of my favorite things, so I took a chance and it so paid off. The dessert isn't cloyingly sweet, but it satisfies a sweet tooth with so many different savory flavors as well. It truly was different and I would go back for the dessert alone!I got two drinks as well: my first was the Sea Flower. It was light, refreshing, and everything I was promised and more. The "ocean dust" rim even was impeccable. My husband tried it and equally loved it! He had gotten one of their "pink drinks," which he said was unique, but was lacking a little in flavor and he would not get again. I don't remember the second drink I got, but it was equally yummy!Was it the best bar I've ever been to or were those the best cocktails I've ever had? Probably not, BUT the whole experience was really nice, especially for a special occasion, and I would happily come back!
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Kasturi S.
Aug 10, 2024
What a beautiful and well thought place! It holds true to Japanese hospitality and zen. The cocktails, snacks and desserts were utterly delicious and something I will keeping thinking and remembering for a long time! Can't wait to go back.
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Amy H.
Aug 7, 2024
Love how small and hidden the restaurant is! They have the best drinks and the wide noodle dish on the tasting menu changed my life!
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Samantha D.
Jul 8, 2024
Walked in on a Saturday night. There weren't any seats available, but they did allow me to stand by the window sill. I got the cloud hopper. Light and fruity and sweet. You could really taste the oat milk and yakult, so reminiscent of my childhood. Slightly foamed on the top. A solid drink. The staff are very nice as well. They offered me a seat at the bar when one opened up, but I decided to keep standing since I was almost done.
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Kristofer M.
May 2, 2024
This restaurant is the singular reason that I'd like to be able to differentiate between a 4 & 5 star (e.g. 4.7 vs 5.0) reviewThis is a 5.0 top to bottom, if you enjoy a low key but high class & even understated ambiance without pretentiousness... the modest entryway belies the amazing meal/cocktail experience you are about to embark onMain dining area is small/intimate/quiet enough to maintain a conversation with a good friend/date, with a lovely bar in the background churning out excellent cocktails. Servers are knowledgeable, attentive without being intrusive, friendly, give great recommendations for cocktails/apps/entrees/off menu itemsWent with a former co-worker last night - we sat at a two top not far from the bar on the main floor, and I don't think we had a single bite/sip that we didn't enjoyHighlights included the Triptych cocktail (which, as the menu describes, is indeed 'neither a martini nor a Manhattan, but equally silky and satisfying') - very crisp, nice cocktail to kick off the meal (their Manhattan was also excellent/smooth); for appetizers, the crudo was outstanding with a bit of spice and notes of citrus, and the karaage (fried chicken with pickled shishito peppers + kanzuuri mayo, oh mama) also a must try. For entrees, the A5 wagyu with truffle honey was buttery and melt in your mouth and my personal favorite bite (my dinner mate really enjoyed the off menu wagyu option as well)Truly deserving of a 5 star review, and recently named a "Top 50 bar" in the world, will be back as often as I can talk friends/family into enjoying a unique Chicago dining experiencehttps://www.theworlds50best.com/bars/the-list/kumiko.html
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Arika M.
Aug 1, 2024
The attention to detail and service was 2nd to none. Definitely a place to celebrate a special occasion, come with a full wallet. My drink was so balanced and perfect. The vibe was so calming.
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Lydia Y.
Feb 21, 2024
My favorite cocktail bar in Chicago They are so deserving of their spot as the best bar in Midwest. Truly a special experience elevated by the gentle, quiet energy that's often hard to find in West Loop. Kinda tough to snag a last minute reservation but bar seatings are first come first serve! Prepare to be charmed by Kumiko's extensive cocktail menu filled with delicate names. Loved the milk punch Clear to the eye but milky to your taste buds. It tastes bright and has this subtle sweet & creamy flavor that masks the alcohol taste. From the signature, try the sea flower - zesty, salty and fun. Ask for recs too bc the servers light up to share their favs!Food menu is limited but has the essentials. Treat it as a complement to your drinks, especially the pickles and nuts!! Do not leave without getting the truffle milk toast Perfectly toasted Japanese milk bread topped with fermented honey ice cream and truffle shavings. It's sweet and tastes so expensive. The perfect way to end your night. Sakura Milk Punch $20* Sea Flower $19* Otsukémono $4 Shiso Nori Cashews $7 Karaagé $13 Japanese potato salad $6 Truffle milk toast $15*시카고에서 제일 좋아하는 칵테일바. 편하면서 고급지다. 미드 웨스트 넘버원 바 답게 테이블은 미리미리 예약해야 하지만 바 자리는 워크인 가능! 칵테일 리스트가 엄청난데 네이밍도 넘나 낭만적 취향을 말하면 서버분들이 열정적으로 추천해주신다. 안주는 술맛을 돋굳는 용으로 츠케모노랑 견과류 추천! 라이트하게 먹고 마무리는 트러플 토스트가 필수다
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Janie D.
Apr 18, 2024
Kumiko is currently considered to be one of the best bars in the world. They are an elegant, timeless Japanese dining bar, offering innovative mixology and a seafood-forward tasting menu. Small plates may also be ordered a la carte. Owner Julia Momosé blends Japanese ingredients and techniques to create drinks that are truly one of a kind. My husband and I enjoyed their Seasonal Tasting Menu, priced at $135/person, and ordered cocktails a la carte. The menu consisted of 7 courses, perfectly paced over about 90 minutes. Stand out dishes were the Hokkaido Scallop Crudo and Blue Prawn amuse bouche, Sunchoke Chawanmushi, and Sobacha Custard, which featured pear frozen yogurt and black sesame feuilletine.The food was outstanding, but where Kumiko really shines is their cocktail program. The "Tryptych", a silky, martini-esque drink left me speechless. It incorporates Kokuryu 'Kuzuryu Junmai, 'Tenshi no Yuwaku' Imo Shochu, Nanbu Bijin 'Muto' Umeshu, Armagnac, and purple sweet potato vinegar. The "Cloud Hopper" (Hakutake 'Shiro' Rice Shochu, Fidencio 'Clasico' Mezcal, passionfruit, green cardamom, oat milk, Yakult, lemon) was a sweet, fruity finish. My husband is currently not drinking alcohol, and was still able to enjoy the experience with expertly crafted non-alcoholic cocktails, and high quality tea. Service was polished and professional. This was a perfect date night for us, and we look forward to returning the next time we are in Chicago.
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