A Japanese Tavern (Izakaya), Andre Bishop’s Way
Heading north along Lygon Street to Brunswick East, I was mesmerised by a small bamboo grove appearing out of nowhere. I then pushed open a heavy wooden door and was captivated by the industrial, art deco interior before me… its KUMO IZAKAYA founded by sake master and connoisseur Andre Bishop.
From a warm "Irasshaimase–", “welcome” in Japanese, at the point of entry, Kumo is particular about Japanese cuisine, Japanese sake and Japanese style. Despite owning and managing many existing Japanese venues such as Izakaya Chuji and Nihonshu Sake Bar, Andre has always wanted to open an Izakaya in his own style; and Kumo delivers what Andre considers is the ideal Izakaya experience.
One of the central concepts of Kumo is to act as a “window to sake” that provides a wonderful sake experience to first-time sake drinkers. Born in Western Australia, Andre moved to Melbourne when he was still in college.
At that time he lived in East Brunswick and now having returned many years later to open his latest venue it feels like a home coming, delivering excellent Japanese cuisine to the neighbourhood. It took over four years to find the right property but finally, persistence paid off and Kumo is housed in a former ANZ bank built in 1956 that lends its clean lines to the Japanese aesthetic so well.
With skilful and passionate head chefs Akimi Iguchi and Eriko Hamabe overseeing the kitchen, the dishes you can enjoy at KUMO not only taste great, but also look mouth-watering. No other Izakaya offers such an extensive lunch and dinner menu and a wide-range of different sakes.
Because only ingredients of high quality are selected and used, what you can get here is more than just food; it’s a piece of art.
BRAISED KUROBUTA PORK BELLY PIE $16.00
The very famous local speciality of Nagasaki – Braised pork belly (kakuni) is reinvented. The tender, juicy pork belly in square shape is wrapped in pastry.
KING PRAWN FRY WRAPPED IN POTATO WITH GREEN TEA SALT $16.00
A huge prawn within a crispy coating. Simple is the best, a bit of lemon juice or green tea salt is so refreshing that highlighted the whole dish.
SEARED DUCK FILLET WITH PONZU JELLY & SCALLION MASH $18.00
Ponzu, the citrusy soy sauce is what help brings out the deeper flavour of duck. It tastes lighter and then what you can imagine.
Kumo strives to bring you the “Best Izakaya Experience”. You can feel this real passion just by looking at the cool Japanese chopsticks and the chopstick rests. They are so particular to get tableware’s that cannot be found elsewhere in Melbourne that they got their miyamayaki plates all the way from Kyoto. It may not look like a typical Japanese restaurant fitout with the industrial interior design but as you walk towards the back of the restaurant, a horigotatsu came into sight.
Whilst Kumo leads with a contempory feel and design the inclusion of a more traditional private dining room shows a respect of the traditional.
It is certainly a cool Izakaya even in the eyes of Japanese people. There must be something intriguing about Kumo that makes everyone return for more.
Also available for private functions.
Please go try it out yourself.
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Kumo Izakaya and Sake Bar
http://www.kumoizakaya.com.au/
152 Lygon Street, East Brunswick VIC
TEL: 03 9388 1505
Opening Hours:
Monday 5:30pm – 11:00pm (Last orders 10:00pm)
Tuesday-Thursday 5:30pm – 12:00am (Last orders 11:00pm)
Friday 5:30pm – 12:30am (Last orders 11:30pm)
Saturday 12:00pm – 3:00pm (lunch) 5:30pm – 12:30am (dinner) (Last orders 11:30pm)
Sunday 12:00pm – 3:00pm (lunch) 5:30pm – 12:00am (dinner) (Last orders 11:00pm)
