Kumo Izakaya & Sake Bar opens it's doors to Melbourne

Oct. 19, 2011 - PRLog -- Melbourne's love affair with Japanese cuisine is about to go to the next level. Kumo Izakaya & Sake Bar is the new venture from self-confessed Japanophile and sake professional Andre Bishop. Situated on the corner of Lygon and O’Connor Streets in East Brunswick, ‘Kumo’ aims to deliver a unique izakaya experience, with the most extensive sake list in Australia, in an area of Melbourne hankering for city-savvy restaurant offerings.

Kumo fulfils a long-term vision of Andre’s to establish an authentic yet progressive Melbourne izakaya, with the site itself, an iconic former bank building, taking some five years to find.

“The space had to fit with my vision for Kumo; the culmination of years of personal and professional experiences I’ve had, both in Japan and Melbourne. I wanted Kumo to walk a line; we’re serious about what we do. We want to offer a lot of fun but be true to the concept of an izakaya. It’s not fine dining, but it’s on that scale, without the pretention,” says owner Andre.

Andre can now be credited with owning Melbourne’s both oldest and newest izakayas. He took over ownership of Izakaya Chuji, the much-loved and now 22- year-old Japanese restaurant in 2003, and launched a second location in South Melbourne in 2007. Andre is also behind multi-award winning bar Golden Monkey, the geeky-chic Robot Bar and, for the more serious sake connoisseur, Nihonshu
Shochu & Sake Bar, all in Melbourne’s CBD.

The well considered contemporary interior of Kumo is testament to Andre’s innate understanding of Japanese dining culture, and has been a true collaboration with architect Victor Isobe (responsible for Yu-U and Heirloom) and builder-designer Bryce Ritchie from Ritchie Built (winners of the 2010 Sustainability Award, and responsible for Seven Seeds and Dench interiors). Many of the furnishings have been handcrafted by Bryce and his team, mixing recycled timbers, intricate ironwork and soft upholstery. Exposed concrete and iron frames are softened by low lighting, and traditional touches - such as vintage photographs of industrial Japan - have been incorporated to bring an eastern aesthetic to the space.

The floor has five distinct but seamlessly integrated dining spaces. Taking centre stage is an eight-metre, 26-seater communal table, which runs parallel to five six-seater booths that offer semi-private dining. A private tatami room offers a more traditional dining experience for ten special guests, \ complete with tatami mats direct from Japan. Kumo’s 15-seater bar showcases an impressive 80-plus sakes and shochus, quite possibly Australia’s largest selection. San Franciscan sake master Todd Eng has worked closely with fellow sake mind Andre (himself a Level 2 certified Sake Professional), to offer Kumo’s patrons some of Japan’s finest and favoured potables. On the mezzanine level, sofas, tub chairs and intimate tables for two overlook the side street through immense glass windows, acting as a pre-dinner area or a place for drinks and bar snacks throughout the night.

Seasoned hospitality professional Sally Humble takes on the dual role of Restaurant Manager and Sommelier and is joined by award-winning Bar Manager Chris Stock. Sally has crafted a wine list that complements the kitchen’s seasonal menu and will offer house blends of riesling and shiraz on tap.
And so to the food, and heading up the kitchen is a formidable female duo. Eriko Hamabe (previously at Kobe Jones and Royal George Hotel) and Akimi Iguchi (previously at Yu-U and Bar Lourinhã) both originate from Japan and are in their early 30s. Eriko and Akimi have created a menu that demonstrates their creativity and flair for combining traditional, seasonal ingredients with a forward thinking mindset.

“Japan moves fast and people are hungry for knowledge and the latest trends.Because of this, a lot of Japanese food now has a strong western influence, which we are keen to showcase in Kumo’s menu alongside our classical Japanese training,” says Akimi.

The menu begins with Otsuame, snacks designed to be eaten with beer. ‘Parmesan Rice Crackers with Soba Miso Dip’ are a popular way to kick off; mashed cold rice and Parmesan is thinly rolled out and then deep-fried and served with a warm salty miso dip made from soybeans, miso and buckwheat. ‘Shichimi Crispy Soy Beans’ (shichimi being a seven-flavour chilli pepper) are two delicious offerings. A selection of salad dishes includes ‘Shabu-Shabu Kurobuta Pork with Wafu Dressing & Fluffy Kumo’. Shabu-Shabu is thinly sliced, blanched meat, while Kurobuta is the most highly sought after pork in Japan, coming from the Black Berkshire pig. The wafu dressing is a soy-based vinaigrette, and the ‘fluffy Kumo’, is a dashi and egg white mousse, flavored with white soy.

Dishes such as the ‘Tuna Yukke with Onsen Poached Quail Egg in a Crunchy Cup’ demonstrate the duos ability to break the mould. Yukke, a slicing method normally reserved for beef, is applied to fresh tuna which is seasoned in a Korean-inspired sesame dressing, served in a thin pastry cup and topped with a soft poached quail egg which has been cooked at 64 degrees Celsius in a water bath. Japanese hot springs, known as Onsen, inspire the name and give a playful angle to this complex dish. More substantial dishes such as the ‘Braised Kurobuta Pork Belly Pie’, look set to become crowd pleasers; large chunks of Kurobuta Pork are served as advised, encased in a light yet doughy pastry and gives a nod to Australian culture. Melbourne’s newest izakaya also offers a unique retail space selling Japanese and Japanese-inspired products, from pottery, to leather goods, to tea, demonstrating owner Andre’s passion to share as much of Japanese culture as he can.

Kumo Izakaya
152 Lygon St, East Brunswick (not Carlton)
Monday to Thursday: 5.30pm to 11.30pm | Friday & Saturday: 5.30pm to 12.30am
Saturday and Sunday lunch from November 12, 2011
Web: kumoizakaya.com.au | Twitter: @kumoizakaya | Facebook: Kumo Izakaya

For menus, personnel bios, images and interviews please contact:
Holly Jones | 03 0645 0072 | holly@runforrest.com.au

Glossary
Kumo: ‘Kumo’ means 'cloud' in Japanese. It also means 'spider'. The swirly spirals of the Kumo
brand identity come from scientific diagrams of cloud movement (thanks to SwearWords studio).
Izakaya: A popular Japanese drinking establishment that serves food to accompany drinks. A casual
place for those looking to chat, eat, drink.
Sake: A rice-based alcoholic beverage of Japanese origin. Can be clear or cloudy.
Shochu: An alcoholic beverage typically distilled from barley, sweet potatoes or rice. A little weaker than wine, a little stronger than your average vodka.