Each course is carefully orchestrated with beverages treated as equal partners to the food. Julia Momosé's cocktails feature Japanese spirits like shochu and sake, with techniques rooted in Japanese tradition. The menu reflects seasonality and changes regularly, showcasing the chef's depth of knowledge about Japanese cuisine and contemporary cocktail craftsmanship.
Tips from diners
Arrive early to enjoy the bar seating experience where you can watch the bartenders work and see Julia Momosé's techniques up close.
Book the dining room tasting menu in advance — demand is extremely high and walk-ins are rarely accommodated for the full experience.
A comforting closing course that appears regularly on the omakase menu. The broth carries deep umami notes from seaweed and stocks, while hand-pleated gyoza add a satisfying crunch. This dish showcases Japanese minimalism — few components, maximum impact.
Tips from diners
Watch the gyoza being hand-pleated at the counter — the precision of the folds is part of the theater of the meal.
A hidden gem that appears on the omakase menu. Reviewers describe it as having surprising depth, inspired by Julia Momosé's upbringing. The dish balances richness with freshness and carries emotional weight — one of the most praised items diners request.
Tips from diners
If available à la carte, order this without hesitation — diners consistently cite it as a standout memory of their visit.
Another dish inspired by Julia's upbringing, the karaage balances technical precision with comfort. The exterior shatters with each bite while the interior remains tender. Reviewers note the quality of the ingredients and the care taken in preparation elevates this simple dish.
Tips from diners
Pairs remarkably well with a spiritfree cocktail or light sake if you prefer non-alcoholic or less intense pairings.
The closing course of the tasting menu — a wagashi-style tart that's sweet but never cloying. The beet brings earthiness and natural color, while the pastry work shows Japanese precision. Reviewers describe it as a contemplative finish to the meal.
Tips from diners
Request the chef to pair this with a spiritfree closing cocktail for a memorable non-alcoholic finale.
Opened in 2018, Kumiko is led by James Beard Award-winning creative director Julia Momosé. Where food and drink are treated with equal reverence, each course crafted with deep intentionality. Named North America's 50 Best Bar in 2026 and Spirited Awards' World's Best Bar in 2025.
Reserve weeks in advance through SevenRooms — Kumiko is one of Chicago's most booked restaurants and slots fill up quickly.
Bar seating occasionally opens for walk-ins after 10 PM on less busy nights — arrive early evening to check availability.
The bar closes at midnight; plan accordingly if you want the full experience rather than arriving just before close.
Gluten-free and pescatarian options available — mention dietary requirements when booking reservations.
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