DISRUPTIVE RESTAURANT GROUP BY SBE BROUGHT KUMI DIRECT FROM LAS VEGAS TO LE MERIDIEN NEW YORK
NEW YORK, February 14, 2022 /PRNewswire/ — kumiserving Japanese classics with a Korean American twist at Mandalay Bay Resort & Casino in Vegasmade his New York City his debut at Le Meridien New York (120 W. 57th Street) on February 3. Visionary by Sam Nazarian sbe’s Disruptive Restaurant Group (DRG), which has partnered with some of the brightest names in the culinary industry such as the Michelin-starred chef Dani Garcia and Dario Cecchini just brought NYC hottest new sushi concept with rising star executive chef Anastacia’s Song run the kitchen. Kumi spans 4,200 square feet and can accommodate up to 130 people inside.
New York native Anastacia’s Song began his culinary career by learning from the chef Harold Moore Trade. She then took on the role of head chef at from Jersey City Wore for two years before returning to New York City in 2016 to work at Martha’s in Fort Greene, followed by Phil & Anne’s Good Time Lounge in Cobble Hill and Treehaus in Midtown Manhattan. Song then became Executive Chef of LDV Hospitality’s American Cut in 2018. In 2021, Chef Song was hired by DRG to lead Kumi’s kitchen at Le Meridien New York, where she harmonizes modern American Japanese and Korean cuisine in one unforgettable ballad at a time. cultures.
Commenting on his new menu for Kumi, Executive Chef Anastacia’s Song said, “I was inspired to create a menu that matches the bold flavor of New York City and the sophisticated palate of our guests. Kumi’s new menu has something for everyone, East Asian ingredients combined with a Korean twist and the best of all our ingredients are all sustainably sourced, providing a wellness menu to satisfy all desires.”
Signature Kumi menu dishes include Wagyu A5 strip loin, green tea smoked chicken, miso glazed black cod, gochujang glazed salmon and galbi braised short rib served with wild mushrooms, truffle and charred pear. The restaurant also offers a list of creative specialty rolls, including Hot Mess with poke sashimi, Mani Kama, avocado and Screaming O Sauce, Kumikaze with Cajun salmon, asparagus and yuzu yogurt and the Vegan Roll with Romaine, asparagus, cucumber, assorted seaweed salad and sesame. Kumi will also offer classic starters, fresh plates to share, hot plates to share, salads, sides, nigiri and sashimi as well as maki and desserts. Specialty cocktails with fun names include see stars with shochu, sake, plum wine, lemongrass, yuzu, lemon and shiso leaves and Peach don’t kill my vibe with Japanese whiskey, pisco, pulque, peach, apricot, lemon and orange. Japanese whiskey, beer, sake, Junmai, Ginjo and Daiginjo will also be on offer in addition to an extensive fine wine list.
“With the Disruptive Restaurant Group, we have always prided ourselves on being at the forefront of culinary cuisine and technique and we are delighted to bring Kumi, a Vegas preferred to New York City,” noted Sam Nazarian, Founder and CEO of sbe. Nazarian added: “Chief Anastacia’s Song and the Kumi team have created a decadent menu that pushes the boundaries of what Japanese cuisine can be.”
Kumi is open Tuesday to Saturday from 5pm-10pm. Reservations can be made through OpenTable and walk-ins are welcome. For more information, visit www.kumirestaurant.com.
About Disruptive Restaurant Group:
Disruptive Restaurant Group (DRG) by sbe, led by a visionary Sam Nazarian, incubates and operates world-renowned culinary brands, including critically acclaimed restaurants, lounges and nightclubs. By partnering with an impressive roster of world-renowned culinary talent, DRG concepts is committed to innovating and setting new industry standards. Portfolio restaurants include Kumi, Katsuya by Chef Katsuya UechiSa’Moto by Chef Masaharu MorimotoHyde Sunset Kitchen and Cocktails and Casa Dani by Michel Chef Dani Garcia.
For more information please contact Marie AssanteAssante Public Relations, 917-837-0755, [email protected]
SOURCE Disruptive Restaurant Group