Kumiko: A Japanese Dining Bar in Chicago

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Kumiko is a Japanese Dining Bar (ダイニングバー)* in Chicago, led by chef, creative director, and beverage visionary Julia Momosé. At Kumiko, food and drink are treated with equal reverence, each crafted with deep intentionality and care.

Guests can enjoy an à la carte menu of refined, ingredient-driven dishes alongside a distinctive seasonal tasting menu, which features four thoughtful pairing options: light cocktails, stirred cocktails, spiritfree, and Japanese sake.

Through Kumiko, Momosé hopes to expand the understanding of Japanese cuisine—showcasing its soulful breadth, from the elegant and delicate to the comforting and fried. It is cuisine that is both artful and everyday, reserved and expressive.

Whether you join us to savor some cocktails, or walk in for a lovely dinner with friends, Kumiko welcomes you with warmth and gratitude.

The dining room is currently open to guests 18 and older. Reservations are required for the tasting menu, and are strongly recommended for à la carte dining. We look forward to welcoming you with warmth and gratitude.

* pronounced dainingu bā

Imada Shuzō, Fukucho 'Seaside,' Sparkling Saké

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Imada Shuzō, Fukucho 'Seaside,' Sparkling Saké

$60.00

Bottle Size:

500 ml

ABV:

13%

Rice:

Nakasé Shinsenbōn

Seimaibuai:

70%

Prefecture:

Hiroshima

Profile:

Sparkling saké made through secondary fermentation in bottle. Tōji Miho Imada uses a little white kōji in this saké, resulting in citrus notes and refreshing finish.

Producer:

Imada Brewery was founded in 1868. It is currently run by an incredible woman named Miho Imada, who is also the Tōji (master brewer)– a rarity in Japan to have both jobs done by the same person. Miho-san’s passion and curiosity for sake brewing is truly amazing: to date she has revived a local heirloom rice that was out of use for hundreds of years, created her own hybrid yeast starter, and experimented with brewing sake using white kōji.

There are around 30 female tōjis in Japan, but when Miho-san started brewing there were far fewer. Her extreme dedication to her craft encourages the future of women in this industry.

Behind the Name:

  • Junmai is brewed using only rice, water, yeast, and kōji — there are no other additives, such as sugar or alcohol.

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