Sushi Mumi

TLDR: Sushi Mumi is a proper omakase in the East Village where Kura used to be. Chef is a former Ginza Onodera alum so if you're missing that kinda flavor since they've closed - this is a good spot to pick.Came to Sushi Mumi after a few folks recommended it. It occupies the former space where Kura was (RIP) and a former Ginza Onodera chef runs the counter.The menu is on the higher tier of the sushi circuit at $250 before tax/gratuity with 5 otsumami, 10 nigiri/sushi, tamago, soup, dessert. The ostumami definitely allowed chef to show off his skills with the cooked dishes.The the hamo or pike conger which was served with jasmine vinegar jelly was the crowed favorite. Very tender with that fragrant scent of the jasmine and the tang of the vinegar jelly. The amadai fried with the scales on was also enjoyable mixed with the hairy crab sauce. The grilled nodoguro was excellent as well.The shari is cooked very well as you'd expect from someone of this caliber. There's a deep red hue with the nice salty tang from the vinegar. The nigiri was excellent with the stand outs for me being the shima aji and iwashi. It's a comfortable restaurant and if you're looking for a break from the budget omakases - this is a spot that a lot of sushi connoisseursm frequent.

Came here last year during thanksgiving weekend after I kept seeing it and was impressed! I enjoyed kura (which was here before) and was excited for another omakase to open. The menu is reasonably priced for the quality and experience. We had several appetizers to start, then nigiri, soup, and dessert. Everything was really fresh! I also loved their chopstick holder - everyone had a different one. The dessert was also so good. Thinking of coming back already!

This is a new Japanese sushi cuisine restaurant that opened five months ago without a menu. The restaurant's name, "Mumi," seems a bit puzzling, but when I asked Chef Marco about the origin of the name, he explained that the highest level of Japanese matcha tea is "Mumi," which means "no taste." This is a state that transcends the sense of taste, and he wanted to bring this concept and philosophy to sushi, challenging himself to achieve the same "no taste" state with his sushi.The restaurant offers a five-course appetizer, ten pieces of nigiri, tamago, miso soup, and dessert for $250 per person. Overall, the food was surprisingly delicious, especially considering that recently, sushi that can satisfy one's taste buds costs at least $350. Therefore, it was impressive to be able to enjoy fresh ingredients, creatively arranged appetizers, and traditional sushi without any missteps at such a reasonable price.The appetizers were made with quality ingredients, and I could taste the freshness of the crab and sea urchin. My favorite piece of Nigiri was the Sayori/Needlefish from Chiba. Apparently, many sushi restaurants do not often use this type of fish in their sushi because it has many bones and is difficult to prepare. However, this piece of sushi had a slightly chewy texture, and I could taste the ginger seasoning used to marinate the fish. Chef Marco explained that not every customer may enjoy this taste, but I certainly did.The Anago was also very tasty as it was cooked in a broth instead of being grilled, giving it a moist and tender texture that melted in my mouth (though it was a bit messy to eat!). The only slightly peculiar piece was the North Carolina akami, which had a very soft, melting texture with a slightly acidic taste and a hint of metallic flavor.Overall, this is a high-value omakase restaurant. Chef Marco believes that customers who come to enjoy his omakase experience should leave feeling satisfied, so the restaurant offers a generous selection of appetizers and sushi. It is definitely a restaurant worth revisiting, and I am looking forward to the surprises Chef Marco will offer on my next visit.

Favorite new omakase! So glad we found this gem- the quality is excellent, the service warm, the space beautiful and the experience authentic. Absolutely worth the price. Brought us right back to Japan. Hesitant to write this review because I don't want it to get more challenging to book - we anticipate returning many times!

I'm always excited to find a newly opened omakase restaurant in NYC, and was very surprised (and saddened) to see Sushi Mumi is in the former Kura spot in the East Village. Ok, straight to the point:- When we went on 11/12/2022, they didn't have their liquor license yet so we had complimentary sake and wine.- The small plates were the stars of the meal. The lobster and uni dish we had was very indulgent.- I wasn't too impressed with the nigiri, which, let's be honest, is why we all come to an omakase experience. The rice in some pieces were dry and threw off the balance. Some fish were also underseasoned IMO.- Really loved the dessert, sweet sake panna cotta.I think $250pp for the caliber of ingredients, thought, and preparation of each dish is appropriate, but I don't think it was a perfect meal - but definitely has the potential to get there.Also - (to the restaurant) please steam your curtains!!!

We booked Sushi Mumi for our New Year's Eve dinner, and I have to say I'm definitely pleased with that choice! The quality of the food was superb, and I loved the creativity from the chef.We started off with five appetizers: a steamed egg filled with crab and topped with ikura, monkfish liver, fried snapper topped with carmelized onions, grilled freshwater eel, and sous vide A5 wagyu. My personal favorite was the fried snapper by far, as I tend to like snapper a lot in general and I loved the combination of the carmelized onions with the crispier fried part of the fish. The steamed egg and monkfish were also top notch. Definitely off to a great start!During the main nigiri courses, we were also served two additional off-menu items. One of these was kind of an "inverse sushi", where the chef cut open the fish and stuffed it with rice. I think this one was my favorite piece of the evening (although everything else was pretty good as well)! My only nitpick was that there was quite a lot of wasabi used towards the beginning, which made it difficult to fully taste the fish without feeling pain (lol), but this went away after 4-5 nigiri pieces so I wouldn't say it was a dealbreaker.The dessert at the end (raspberry sweet sake panna cotta) was also fantastic!Overall, I would definitely recommend trying this out if you have the budget for it. One of my favorites!

Recently discovered this gem of an omakase restaurant in NYC. I'm so glad to know that despite the recent surge in $$$ for sushi restaurants (or food in general) in NYC, I can get my sushi fix without shelling out $500+ each time.I went to Sushi Mumi without doing much research, but found found myself pleasantly surprised. The otsumami were all genuinely delicious. (I honestly wanted a plus-sized version of each.) The nigiris were also prepared really well, with the Shari being the star of the show.I ended up visiting Sushi Mumi 3x in 2 months and happily found that the menu changes quite a bit each time and I get to try something new.(Considering most high end Omakases tend to stick to work works and offer little variety) And despite the changes, the quality of each dish was constant and tasty each time.

One of my TOP and FAVORITE omakase experiences so far! It's only their first day and how I felt coming out of it is something I will remember for a while until the next time I'm back. It is $250 for 19 courses and with the high quality ingredients, it was totally worth at the price point! If the place looks familiar, it's because it was Kura before! With the new renovations, it's definitely upscale and has a similar vibe to countertop experiences at the high end sushi bars in NYC. I absolutely adored the decor and how spacious the inside is with a cute, comfy seating area for people waiting to get seated. Now the actual meal...ABSOLUTELY FANTASTIC!! And I put the quality up there with the some of the best out there. The meal starts off with appetizers, with my two favorites being the Chawanmushi and the A5 Miyazaki. Next up was the nigiri section which didn't disappoint from start to finish. Not a single bit! I had some pieces I haven't had before, such as the Hirame (Japanese halibut) and Amadai (Japanese tilefish), which were delicious. I am a sucker for chutoro and easily was my favorite piece! Different from other omakase, the tuna is aged, which really brings out the flavor and texture. The biggest highlight for me was the rice! It utilizes two types of red vinegar and a combination of two types of rice (40/60 ratio). Lastly, props to Chef Marco Lin to opening up his own sushiya and crafting a sensational menu for the first day! A former chef at Michelin-starred Sushi Ginza Onodera and he hasn't missed a beat. Attention to detail, knowledge of the precise ingredients, and the selection of fish tells me that Sushi Mumi will be very popular soon! He took his time to explain to me about the origin of the fish, how he decides which fish to choose for the season, and his preparation. He was lovely to speak with and really kept me on edge for the next piece!Congrats Sushi Mumi on opening up and I will be back :)

I've been to Sushi Mumi twice now. Chef Marco (previously at Sushi Ginza Onodera and Blue Ribbon) is extremely friendly and meticulous about explaining each dish. The neta is of the highest quality and seasonally focused, and the shari is seasoned perfectly with akazu (red vinegar). The 19 course omakase - from 5 delectable and generous appetizers, 12 outstanding nigiri, heartwarming miso soup with delicate onagadai to yuzu ice cream with pepppercorn - is truly exceptional, intimate and joyful experience! It's hard to pick just a few but my favorites were the simmered tako & ankimo with ponzu jelly, Aori Ika and Kasugodai. Service is very attentive and professional.

Hidden spot, super delicious! Also not too bad for pricing in comparison to some of the other omakase places.