Kumi: New York is Now Keeping Up with the Hottest New Sushi Concept
The hottest new sushi concept hailing from Mandalay Bay in Las Vegas, Kumi is now serving up its signature rolls and more at Le Meridien New York on West 57th Street. Enjoy mouthwatering modern Japanese cuisine with a Korean American twist which is part of Sam Nazarian’s Disruptive Restaurant Group from sbe, which has partnered with some of the culinary industry’s biggest names including Michelin starred Chef Dani Garcia of Casa Dani and Dario Cecchini. Anastacia Song, a rising star in New York’s culinary scene, now puts her own spin at this latest outpost of Kumi.
The bold design of Kumi’s sleek space is just as delectable as their decadent food offerings. The upscale atmosphere in this 4,200 square-foot restaurant featuring a four-seat sushi counter and belted blue booths with a seating capacity for up to 130 guests is a feast for all of the senses. Begin your experience with a creative cocktail in their bar area with lighting inspired by the New York City skyline.
Get your tasty tour started with items including the 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 includes specialties like 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 Wagyu Roll comprised of truffle-soy marinated raw Miyazaki A5 Wagyu, fresh asparagus spears, carrots, and garnished with spicy mayo and horseradish espuma. Kumi also offers classic starters, cool shared plates, warm shared plates, salads, sides, nigiri and sashimi as well as maki. Dessert is a can’t miss treat at Kumi with decadent options like the Chocolate Mousse Cake with Banana-Milk Anglaise and roasted pecans.
Playfully named specialty cocktails include Peach Don’t Kill My Vibe with Japanese Whisky, Pisco, Pulque, Peach, Apricot, Lemon and Orange Bitters 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.
Before she was the most in-demand chef in town, New York native Anastacia Song worked in the hospitality industry for the better part of her adult life after attending medical school. She went on begin the career she was most passionate about while 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. The talented Song eventually became Executive Chef for LDV Hospitality’s American Cut in 2018 where she soon 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.
