café kumiko

freshly whisked matcha served over citrus sparkling water

freshly whisked matcha served over hibiscus oatmilk

freshly whisked hoshinomura matcha, oat milk, strawberry puree

yuzu juice, clover honey, seedlip spice 94, and fever-tree ginger beer · lively acidity with hints of ginger and herbs

local raspberries, arbequina olive, black pepper, maison perrier · fruity with a touch of refreshing salinity

sanshō, yarrow flower, cubeb pepper, yellow mustard seed, kinmokusei, sparkling fuji apple juice, and fever-tree ginger beer · rejuvenating warm baking spices, refreshing apple

mint, fennel seed, chamomile, white peppercorn, lavender honey, verjus blanc, and club soda · herbaceous and slightly floral, food friendly

shiso-pickled umé, brown rice vinegar, lemon, sesame, and japanese seven spice, served over crushed ice · tart, with whispers of salty, umami-rich refreshment

tasmanian pepperberry, sanshō, angelica root, fennel seed, and fever-tree elderflower tonic · aperitivo-red, with a bitter, floral, refreshing finish

hōjicha, concord grape, pomegranate molasses, maison perrier · a lowball style drink featuring dark red fruit and roasted green tea

mugicha — roasted barley tisane, japanese seven spice lemon cordial, pure amber maple syrup · pithy, with a little bit of sweet earthy spice

adzuki, purple sweet potato vinegar, seedlip spice 94, verjus rouge, fever-tree club soda, and fever-tree tonic · earthy, contemplative, luscious

suntory haku rice vodka, yuzu-shu, noilly pratt original dry vermouth, lemon, and brut champagne · bright and beautiful, with a hint of bubbly

charles orbam carte noire brut champagne, sparkling peach, orange juice, and shichimi salt · salty dog, bellini, mimosa

mizunomai lemongrass shōchū, singani 63 bolivian brandy, pineapple rind syrup, heavy cream, lemon, and fever-tree club soda · inspired by the kaikan fizz

nikka coffey gin, dolin blanc vermouth de chambéry, yuzu koshō, kabosu juice, and lime · zesty — served on the rocks with a rim of 'ocean dust'

ichiro's malt and grain japanese whisky, sencha infused iichiko silhouette barley shōchū, clover honey, yuzu-shu, and kumiko lemon cordial · light floral citrus notes of heather with a hint of green tea

suntory 'toki black' japanese whisky, marie duffau armagnac, tsukasabotan yamayuzu shibori yuzushu, and brut champagne · spritzy and refreshing

chiyonosono '8,000 generations' rice shōchū, fidencio 'clasico' mezcal, passionfruit, green cardamom, oat milk, yakult, and lemon · buoyant, colorful, rich, and fruity

monkey 47 gin, hakutaké shiro rice shōchū, dolin dry vermouth, pineau des charentes blanc, served with brut champagne, and a spoon of golden kaluga caviar · where luxury meets cocktail

hamada shuzo 'daiyamé' imo shōchū, kokuryu 'kuzuryu' junmai, nanbu bijin 'mutō' uméshu · all of the flavor of lychee, without actually using any lychee

suntory hakushu 12yr japanese single malt whisky, julia's red fruit apéritif, japanese purple sweet potato vinegar, braulio amaro, and tokubetsu junmai · like biting into a crisp apple while sitting by the campfire

coffee infused mizunomai mugi shōchū, spiced kuromitsu, oat milk · a rich and comforting take on coffee and milk

haku vodka, kumiko cold brew, and crème de cassis de bourgogne · cold brew, black currant, nutmeg

horseradish and pink peppercorn haku vodka, shio kōji, v8, celery · bright tomato, savory, shio kōji, delicate finish

mars iwai tradition japanese whisky, heiwa shuzo ichigo-shu, frillman farms strawberries, shiso bitters, suze gentiane bitters · vivid fruit, layered bitters; a seasonal old fashioned

legent bourbon, kamoizumi umeshu, cocchi vermouth di torino, bénédictine d.o.m., peychaud's, and angostura, poured through coffee · dark red fruit, baking spices and whiskey, served with a cherry

mayumi kobayashi — kobayashi brewery, tochigi · lush, fragrant, honeydew, jasmine, white strawberry

mayumi kobayashi — kobayashi brewery, tochigi · elegant, aromatic, white peach, pear, melon

miho imada — imada brewery, hiroshima · crisp apple, yellow and green citrus, secondary fermentation

miho imada — imada brewery, hiroshima · lime zest, musk melon, apricot, earth

miho imada — imada brewery, hiroshima · cantaloupe, anise, pineapple, papaya, lime

miki fujioka — choshu shuzo, yamaguchi · new world, fleeting effervescence, pear, melon, banana

miki fujioka — kawatsuru brewery, kagawa · sanuki olive yeast, muscat, pear, vanilla, peach

rieko hayashi — hayashi honten, gifu · canary melon, banana, wet river stone, apple

rieko hayashi — hayashi honten, gifu · bamboo, unripened pear, steamed brown rice

rieko hayashi — hayashi honten, gifu · toasted sesame, kombu dashi, truffle, brown butter

oddbird 'blanc de blanc,' languedoc-roussillon, france, nv

charles orban, 'carte noire,' brut, troissy, france, nv

pentecøstés, rías baixas, spain, 2023

j&h selbach 'incline,' mosel, germany, 2022

jean-paul dubost, beaujolais-lantignié, france, 2023

alvaro castro, 'quinta de saes,' dão, portugal, 2021

étienne bécheras, 'crozes-hermitage le prieuré d'arras,' rhône valley, france, 2022

on the half shell, charred shishitō ponzu, and lemon horseradish + oyster with caviar 15/each. (fully dressed, topped with golden kaluga caviar) + oyster with ikura 12/each. (fully dressed, topped with salmon roe) japanese saké pairing 15. (imada brewery, fukucho 'forgotten fortune' junmai)

individual quenelles of golden kaluga caviar, add to any dish for a moment of luxury

steamed egg custard, sweet corn, scarlet deep water crab, spiced strawberry

yukon gold, quick pickle carrot, shio-kōji cucumber, ham

twice-fried green circle chicken, kanzuri mayo, lemon

heirloom tomato kombu dashi, spinach, frillman farms vegetables

little gem, pickled fennel, goat cheese, puffed rice, sesame vinaigrette

duck confit, baked egg, hash brown, herb aioli, shokupan muffin

cabbage, nueskes bacon, squid, pickled ginger, cheese, dashi pancake add egg 2.

grilled fish, miso shiru, gohan, otsukemono, onsen tamago, salad

mochi bread, okinawa kokuto, french-toast style

japanese milk bread, fermented honey ice cream, shaved perigord truffle japanese saké pairing +16. (kaetsu, 'ancient treasure,' yamahai genshu koshu)

lemon coconut sorbet, shichimi tōgarashi, kodemari matcha, maldon japanese saké pairing +16. (koyama honke shuzo, tengu no doburoku)