Kumiko is a Japanese dining bar where food, drink, and hospitality are treated with equal reverence. Named for the centuries-old Japanese craft of assembling delicate wooden pieces into intricate patterns without nails or fasteners, Kumiko reflects the belief that beauty is created through care, precision, and the thoughtful relationship between many individual parts.
That philosophy guides everything we do. Inspired by Japanese tradition and the changing seasons, our cuisine and beverages celebrate exceptional ingredients from both Japan and the Midwest, honoring the work of local farmers, producers, and artisans while embracing the diversity and spirit of Chicago.
Whether joining us for coffee in the morning, dinner in the evening, or a quiet pour of Japanese whisky, we hope every visit offers a moment of connection, curiosity, and genuine hospitality.
Leadership
Julia Momosé
Julia Momosé is a chef, bartender, author, and the creative force behind Kumiko, the internationally acclaimed Japanese dining bar in Chicago. Born and raised in Japan, Momosé was introduced to the spirit of hospitality through her mother's heartfelt and intuitive hosting. That early exposure to care and intention continues to shape everything she creates—whether a seasonal dish, a spiritfree beverage, or a multi-course experience.
After moving to the U.S. for university, Momosé studied Design and Environmental Analysis at Cornell University. Though she ultimately left before graduating for personal reasons, her training in spatial design and systems thinking laid the groundwork for a career defined by precision, intentionality, and aesthetics. While working in bars and restaurants to support herself, she began to build a language of hospitality rooted in both design and deep cultural resonance.
Her early bartending work evolved into a distinctive and award-winning beverage philosophy. Known for her commitment to Japanese tradition, seasonality, and meticulous technique, Momosé helped popularize the use of shochu in American cocktails and introduced the concept of spiritfrees—carefully crafted non-alcoholic drinks that are equal in creativity and complexity to their spirited counterparts.
In 2018, she opened Kumiko, a warm, minimalist space inspired by her Japanese heritage and design background. Initially celebrated for its innovative beverage program, the bar quickly became a destination for thoughtful, refined dining. In December 2024, Momosé stepped into the role of executive chef, guiding a new era of Kumiko with a culinary perspective that mirrors her approach to drinks: detailed, personal, and deeply intentional. Her seasonal menus draw on personal memories and Japanese comfort dishes—like curry rice and miso shiru—reinterpreted through a lens of mixed heritage, embracing the Midwest's ingredients and seasons.
Recognition
Michter's The Art of Hospitality Award — North America's 50 Best Bars (2026)
Crain's Chicago 40 Under 40 (2025)
James Beard Award for Outstanding Bar (2025)
Tales of the Cocktail — Best US Restaurant Bar and World's Best Bar (2025)
James Beard Award for The Way of the Cocktail (2022)
Michelin Guide Chicago Exceptional Cocktails Award — inaugural recipient (2022)
The World's 50 Best Bars (2020, 2022, 2023, 2025)
North America's 50 Best Bars — Best Bar in the Midwest (2022, 2023, 2024, 2025)
Esquire's Best Bars in America (2020)
Time Magazine's World's Greatest Places (2019)
Chicago Magazine's Best New Bar (2019)
Beyond Kumiko, Momosé has consulted on beverage programs around the world, including for Starbucks Reserve Roasteries in Tokyo, Milan, New York, Seattle, and Chicago. Her advocacy during the COVID-19 pandemic helped lead to legislative change in Illinois, allowing bars to sell cocktails for off-site consumption. She remains a strong voice for equity in hospitality and serves as a mentor through programs like Speed Rack and is on the council for Giving Kitchen.
Through both her culinary and beverage work, Julia Momosé continues to shape a more thoughtful, inclusive, and expressive future for hospitality—one grounded in care, cultural storytelling, and craft.
Andrew "Drew" Mainor
Chef de Cuisine
“Hi, how are ya?” If you have worked with Drew Mainor, you have probably heard him say it—and probably found yourself saying it, too. Born and raised on Chicago’s South Side, Drew has lived and cooked across the country, with time in Atlanta, New York, and San Francisco shaping his approach to food.
His path to the kitchen began when his father brought him to work at a mansion that turned out to be Ludacris’ home. After sharing a meal prepared by the rapper’s private chef, Drew encountered a level of cooking he had never experienced before and knew he wanted to work in kitchens. At 15, he got his first job at a baseball concessions stand and has been cooking ever since.
Today, as Chef de Cuisine at Kumiko, Drew brings together his Chicago roots, Southern influences, and love of Japanese and Thai cuisine.
Mai Pham
General Manager
For Mai Pham, hospitality is about creating a genuine sense of care and comfort through thoughtful service and attention to detail. Born and raised in Hanoi, Vietnam, Mai came to Chicago to study Restaurant and Beverage Management at Kendall College, where she began a career in hospitality.
Her career has taken her through leading hospitality groups and restaurants in Chicago, Toronto, and St. Louis, including roles with Acadia, Yūgen, The St. Regis Toronto, and The Ritz-Carlton. Across these experiences, she has developed a deep understanding of food, beverage, and service, with an approach rooted in thoughtfulness and genuine care.
Now back in Chicago as General Manager of Kumiko, Mai brings that experience to a team and dining room centered on making every guest feel welcomed, understood, and cared for.
Since 2018
Our Story
Kumiko opened its doors on New Year's Eve in 2018. In the years since, the restaurant has grown through the seasons… a café born from a service window, a whisky bar devoted to Japanese distillation, a kitchen and bar brought together under one vision. Along the way, the work has been recognized by the James Beard Foundation, Michelin, and The World's 50 Best Bars.
The moments that shaped us, told in order.
Our Timeline