Head Chef Seung Yeop Ryu has previously trained under Martin Horsley at No35. Now at Kumo Izakaya, Chef Ryu effortlessly delivers an eclectic variety of Japanese and Korean dishes.
Look out for the standalone venue fronted with bamboo and textured bricks. The interior features washed concrete walls, wooden tables and industrial-style chairs. Olive green booths offer an intimate experience, while the mezzanine level offers views across the venue.
Kumo Izakaya has perfected the art of share plates with a stellar selection of meat, seafood, sushi and vegetarian options. Start with a selection of chirashi sushi, elegantly presented on a circular bed of sushi rice. From the seafood options, crunchy soft-shell crab is piled high with roasted coconut and sits atop a fragrant sweet and sour nuoc cham broth. For something heartier, the beef ribs are coated in a sticky teriyaki glaze, and are served with a sweet potato puree and vibrant salsa verde.
PSST! Seek recommendations from staff on sake options. Kumo owner Andre Bishop is the authority on sake and was inaugurated as a Sake Samurai in Kyoto, Japan, in 2013.