Kumihimo, a modern Japanese culinary journey where art, culture, and cuisine intertwine, is a harmonious encounter that unites people, inviting them to savor the rich montage of life's diverse flavors while honoring the cultural heritage that binds us for generations. Inspired by an ancient Japanese art, our name symbolizes the essence of connection - where every dish, every sip, and every shared moment weaves a tapestry of unforgettable experiences. Beyond being a mere restaurant & bar, Kumihimo beckons guests to embark on this extraordinary gastronomic voyage, where every bite is a thread that binds us together, creating lasting memories one braid at a time.
Behind the name: The traditional Japanese art form and a meaning of the connection
The name 'Kumihimo' embodies the essence of our restaurant concept. Derived from an ancient Japanese art form of crafting cords and braids, 'Kumihimo' symbolizes the idea of 'coming together’.
Like the intricate cords that intertwine, creating a strong and characteristic element, we embrace this concept as a reflection of our commitment to the longstanding tradition of tight bonds between people, which is an integral part of the rich Japanese culture.
Our Chefs
At the heart of this culinary heaven, Chef de Cuisine James Paul Valdez Lorenzo and Sushi Chef Takanori Tanaka form an unstoppable duo, redefining gastronomy, pushing boundaries, and elevating the restaurant to new heights.
Chef James Lorenzo's journey started as a humble busboy in a small restaurant where he discovered his determination for this career path 16 years ago. He reflected on the cultures of the places he lived and worked in such as Jakarta, Hawaii, Las Vegas, and Hanoi, and applied the same culinary styles he has learned to create special dishes. Similarly, Chef Tanaka discovered a passion for cooking when he was just 17. He had opportunities to work in many restaurants all over the world with an emphasis on training in Sashimi. These experiences evoked his sense of creative culinary.
Modern Japanese Dishes
Together, these two talented chefs create a vast array of hand rolls, sushi, salads, and main dishes. Above the classic offerings, local and seasonal specialties are reinvented into Japanese style or reverse, and Japanese ingredients get a twist of foreign cooking methods.
Your menu may include one of the signature dishes of Chef James, steak that a selection of fine Wagyu Beef goes through a half Dry-Aged process, maximum in 10 days, while the original technique takes up to 28 days. Finally, his expertise in cooking beef is showcased thanks to a tender texture and a savory taste of the beefs are qualified. Our dishes progress beyond the bounds, and we are evolving for changes and innovations.
Our mission of bringing people together
Our team at Kumihimo consists of individuals from diverse backgrounds and creeds, united by a common goal - to deliver extraordinary dining experiences that linger in the memories of our guests.
Through a carefully curated journey, we present a fusion of well-crafted food and beverages, inviting our patrons to immerse themselves in the warm embrace of hospitality, creativity, and delightful unpredictability. At Kumihimo, we celebrate the art of bringing people together, and it is our privilege to craft moments of connection, creating an unforgettable dining encounter that leaves an indelible mark on each guest. With four private dining rooms, and a 'Robatayaki' (Japanese BBQ) section, we bring together friends, families, and colleagues to experience the highest standard of our hospitality.