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’.
This is also the way for our team including Chef James, Chef Tanaka, Restaurant Manager Lien Pham, and colleagues, who have been accompanying for the past 6 years to create many unique creations in modern Japanese flavors - only at Kumihimo!
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 Cuisine
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.
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 five private dining rooms, Kumihimo Bar & Terrace, and a 'Robatayaki' (Japanese Skewers) station, we bring together friends, families, and colleagues to experience the highest standard of our hospitality.
KUMIHIMO BEVERAGE MENU
Explore our creative drinks at Kumihimo Bar!
It's time to enjoy an array of signature cocktails, a creative sake cocktail collection, and choices of alcohol options crafted just for you at Kumihimo Bar!
ROBATAYAKI STATION
Enjoy the delightful Japanese Robatayaki skewers collection at the Robatayaki Station!
‘Robatayaki' is the traditional Japanese method of barbecue that originated in the last century. At Kumihimo Bar & Terrace, ‘Robtayaki' is about food and represents a new lifestyle and experience.
Our Robatayaki station always gets the spotlight as it is located right in the middle of the terrace permeating the air with the great aroma of BBQ food. Pass by, say hello to our chefs, and watch them create these great and tasteful Japanese skewers.
Visit our open Robatayaki kitchen for these ‘must-try' grilled skewers such as pork belly, chicken wings, Wagyu Kamichiku A5 Beef, tiger shrimp, salmon skewers, etc.