Kumiko Kumiko is an eight-seat formal bar with an intimate dining room. It is an expression of elegance, co
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03/29/2026

ハンバーガー。
We didn’t think we’d make a cheeseburger… but here we are.

Australian Wagyu + a touch of A5 trim with confit duck,
togarashi & fermented habanada aioli,
herbs, pickles, havarti—
on milk bread with black sesame.

It just felt right.
Sundays only… for now 🍔

1月31日2026年。We reopen.       Because rent is due, and survival is real.We closed for the general strike.       Because IC...
01/31/2026

1月31日2026年。
We reopen.
Because rent is due, and survival is real.
We closed for the general strike.
Because ICE is wrongfully terrorizing communities.
We return to our regular hours.
We cannot close every time the state commits violence.
Business as usual.
But nothing about this should be usual.
We serve food and drink.
While writing SOPs for raids and shelter.
We welcome you in.
Because third spaces become refuge.
Kumiko continues.
Not because we’ve moved on—because we must endure.
We stay open.
To support our staff, immigrants, our people.
We keep going.
We organize, we raise funds, we do what we can.

On Friday, January 30th, Kumiko will be closed as we join the general strike in solidarity.We recognize our responsibili...
01/28/2026

On Friday, January 30th, Kumiko will be closed as we join the general strike in solidarity.

We recognize our responsibility to our staff. All hourly employees scheduled that day will be paid.

We stand with our allies in calling to abolish ICE, and we urge Congress to halt any additional funding for ICE and CBP. These agencies bring violence and destruction into our communities — and they must be stopped.

No work. No school. No shopping.

Wherever you are, please continue to support your local independent restaurants and bars — especially on the quieter weekdays.

But for now, we close.

Thank you for your care, your solidarity, and your continued support.

トースト。The brûlée.
01/06/2026

トースト。
The brûlée.

七。As this year comes to a close, we are filled with gratitude.Tonight, we celebrate two milestones: the arrival of a new...
12/31/2025

七。
As this year comes to a close, we are filled with gratitude.

Tonight, we celebrate two milestones: the arrival of a new year and seven years of Kumiko.

Thank you for meeting us here, time and again.

For a generous year — and seven years — shaped by shared work, deep love, and true passion for what we do, made possible by the people who have gathered with us along the way.

We’ll carry this year with us into the next.

Happy New Year, and happy seven years.
We are grateful to celebrate both with you.

ありがとうございます。
これからもどうぞよろしくお願いいたします。

オレンジ。Our newest crudo from  — Hokkaido scallop, carrot, yuzu koshō, shiso, charred citrus supremes.
12/26/2025

オレンジ。
Our newest crudo from — Hokkaido scallop, carrot, yuzu koshō, shiso, charred citrus supremes.

chamomile cake。As we settle into fall, we are savoring the last days of our chamomile & chartreuse olive oil cake.A laye...
09/25/2025

chamomile cake。
As we settle into fall, we are savoring the last days of our chamomile & chartreuse olive oil cake.
A layer of chamomile custard nestles between the cake, with golden raisins steeped in a reduction of yellow chartreuse infused with chamomile and olive oil.
Finished with hojiblanca extra virgin olive oil and delicate white impatiens.

sungold。These stunning tomatoes come from our friend Jerry of  farm. Our CDC, , brings them to life in a salad with toma...
09/02/2025

sungold。
These stunning tomatoes come from our friend Jerry of farm. Our CDC, , brings them to life in a salad with tomato dashi, rhubarb root oil, yuzu, and marigolds from Mike of

September is here, and we will be serving this until the tomatoes are gone.

🌼

ポン酢。Ponzu is a critical component of Japanese cooking—bright, savory, and deeply layered.At Kumiko, we make ours beginni...
07/20/2025

ポン酢。
Ponzu is a critical component of Japanese cooking—bright, savory, and deeply layered.

At Kumiko, we make ours beginning with freshly zested lemon, kombu, and katsuobushi, which we steep in a blend of tamari shoyu, mirin, yuzu, and lemon juice for 24 hours.

From the charred shish*to ponzu that dresses oysters to the peach ponzu that accompanies razor clams, this one preparation finds many expressions across our menu.

マテ貝。Razor clams on the half shell two ways:- lemon cordial, Japanese seven spice, olive oil- strawberry ponzu, rhubarb, ...
07/19/2025

マテ貝。
Razor clams on the half shell two ways:
- lemon cordial, Japanese seven spice, olive oil
- strawberry ponzu, rhubarb, shiso oil, anise flowers

whisky butter oyster。The first in a series of oysters paired with spirits. These feature Nikka Taketsuru Pure Malt Japan...
03/05/2025

whisky butter oyster。
The first in a series of oysters paired with spirits. These feature Nikka Taketsuru Pure Malt Japanese whisky with pickled ginger, tamari shoyu, and mounted butter. Accented with bourbon barrel smoked sesame seeds and garnished with drops of peated Nikka Yoichi Single Malt.

Try one this week — something new is on the way!

六。Six years of Kumiko.It has been a practice in resilience, patience, and dedication.  To the team, past and present, th...
12/31/2024

六。
Six years of Kumiko.
It has been a practice in resilience, patience, and dedication.

To the team, past and present, thank you for your heart, your tireless passion, and the soul you bring to this space. To our inventors and partners, we are deeply grateful for your support. And to our guests, thank you for sharing this journey with us. It is an honor to craft these moments together.

Here’s to another year of connection, exploration, and growth.

❤︎

Address

630 W Lake Street
Chicago, IL
60661

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