Kumiko

dining room。
The quiet moments just before service. Everything in place.

焜炉。
The warmth of the kitchen emanates not only from the stove and coals but from the collective energy and passion that the team brings to the space day after day.

ありがとう

k**a。
Christian with his fish collars. May, 2024.

We bring in whole fish for crudo, and on the weekends we have fish collars available for a lucky few. The collars are brushed with fish sauce and shio kōji and then dry-aged for 48 hours. Served grilled with grated daikon and our house ponzu.

Limited supply!



#ダイニングバー #バー組子 #カマ焼き #シカゴ

にんじん。
One of Chef Josh's favorite past-times growing up was time spent in his parents’ garden. He loved to see life in the soil, and learned to love the simplicity of letting vegetables shine. Unfortunately the garden rabbits had similar ideas, and one summer they ate all of the carrots and dill that were planted right next to each other. All that was left were some carrot tops and dill stems.

This dish from our Summer Tasting menu is an ode to those more simple days of gardening, racing rabbits, and a nod to their good taste in carrots and dill.

Sweet summer carrots slow cooked, glazed with a carrot and ginger tare. On the side, silken tofu seasoned with homemade curry powder, rounded out by the earthiness of a fried buckwheat and carrot top furikake. Garnished with shiso and dill.




#ダイニングバー #バー組子 #にんじん

スペシャル。
On your next visit, we invite you to ask about our off-menu specials.



🫰




#みどり #バー組子 #カクテル #シカゴ #ダイニングバー

火。
A moment to appreciate this small grill and all of the people who have worked the flames over the years.





#バー組子 #ダイニングバー

pastel。
When the rhubarb came in, Kordell juiced it and made a syrup. From there, the possibilities were endless — that is the fun of cocktails. Julia wanted to ikasu the flavor of the rhubarb. Ikasu (生かす/活かす) which means to “let live” or “bring to life.” She partnered this rhubarb syrup with Gyokuro shōchū and blanc vermouth — herbaceous greens as the backdrop for the pink. A hint of lemon and Haku rice vodka make up delicate highlights, and the result is this: Pastel.

Kitaya Gyokuro Shōchū, Suntory Haku Rice Vodka, Dolin Blanc Vermouth, Rhubarb, and Lemon Juice




#バー組子 #カクテル #ルバーブ #ピンク

ピンク。
We brought in strawberries and rhubarb from Seedling Farm and have launched a special menu of “pink drinks” for as long as the syrups, juices, and infusions last!

Come on by and check in out.

🍓




#バー組子 #カクテル

スズキ。
Pan-seared Japanese sea bass with miso butter radishes, fried radish greens, and fukujinzuké – pickled eggplant, daikon, lotus root, and cucumber.

bright one。
The first drink the spiritfree list.

Yuzu Juice, Clover Honey, Seedlip Spice 94, Fever-Tree Ginger Beer



#バー組子 #柚子 #アルコールフリー

ikura oysters。
Available by the piece.

鯖フライ。
Breaded and fried dishes like tonkatsu and aji furai were introduced to Japan in the Meiji Period. These yōshoku (western style dishes) because popular post WWII when panko became readily available for the public.

This is Chef Alex’s Saba Furai (fried blue mackerel), with pickled renkon, egg yolk sherry Dijon mustard sauce, sweet onions, and allium flowers.




#洋食 #バー組子 #ダイニングバー #アジフライ #鯖フライ

crudo。
This is Alex’s Japanese saké lees cured hiramasa crudo. Earlier this year he brought in fresh passion fruit, or, lilikoi as they call it in Hawaii. He fermented the lilikoi with habanero to make a sauce inspired by yuzu koshō. The dish comes together with a drizzle of roasted kombu oil and a crown of tosazu jelly over the delicate fish.




#バー組子 #シカゴ #ひらまさ #クルード

sakura jelly。
Our annual sakura menu has come and gone with the blooms. This is an appreciate post for the stunning Sakura Jelly dessert created by Faye - .enthusiast.

The top layer is made with sakura honey, yuzu juice, and elderflower. The bottom layer is soy milk and koshian. Here, Faye drizzles a sakura Champagne syrup to complete the dish.

Seasons change, dishes change.
Come by for our current spring menu.
🌱




#桜 #桜ゼリー #バー組子 #ダイニングバー

k**a。
We bring in whole fish from Japan for curing, grilling, and frying. After the chefs break down the larger fish, we are left with the bones, heads, and collars. The bones and heads are dried over smoke and used for stocks. The collars are dry-aged and cured in fish sauce. We then offer them as a limited special as available — served grilled with a zesting of lime, daikon oroshi, and house ponzu. Pairs well with rice and kinpira gobō. Ask about the fish collar on your next visit — you might get lucky!

🌾



**a #バー組子 #シカゴ #カマ #カマ焼き

umé old fashioned。
Our seasonal Old Fashioned comes straight from ’s James Beard Award winning book, The Way of the Cocktail.

Featuring Nikka Miyagikyo Single Malt and Akashi Umé Whisky, it resembles the umé trees themselves which are blossoming now — sturdy, with beautiful florality.

It is on the menu for just a short while, so come by soon for a sip!

The snow keeps coming and going, but Kumiko is always cozy inside.

We hold space for walk-ins, and you can join the wait list from the comfort of your home!

Hope to see you soon~

#ダイニングバー #バー組子

Get cozy at the bar tonight with an elegant cocktail like the Walk Softly, pictured here.

Suntory Haku Rice Vodka, Yuzushu, Noilly Pratt Original Dry Vermouth, Lemon, and R.H. Courier Grand Cru Brut Champagne

Bar seats are for walk-ins of 1 or 2 people. We hope to see you soon!






photo:
#オーセンチックバー #柚子酒 #カクテル