More than two years ago, when our restaurant group’s owner first introduced me to this vision, it felt like a grand dream: bringing three distinct Japanese culinary experiences under one roof at the One Bryant Park Japanese restaurant destination in Midtown Manhattan.
This past Tuesday, that dream officially came to life with our grand opening gala. After weeks of nonstop hustle behind the pass, seeing our doors open to an incredible room of industry friends, colleagues, and familiar faces made every late hour completely worth it.
The Gala Night & Reuniting with Guests
The energy at the gala was electric. Having guests walk up to share how much they enjoyed the evening’s sweet finishes—and mentioning they already knew my desserts from Momoya Soho—completely erased any opening-week exhaustion.
Beyond our desserts and Chef Kosaka’s extraordinary sushi for Kumiko Room, one of the absolute highlights of the night for me was seeing the response to the bread selection.
A Friendship & Kabocha Aonori Shio Pan
Almost ten years ago, Daichi and I used to teach cooking classes together. When this ambitious project was coming together, I introduced him to our team, and he joined us as our head baker back in April. I’ve loved his bread for years, but what he created for the gala night was next-level: Kabocha Aonori Shio Pan. It was savory, rich, and utterly comforting.
Seeing him recently featured in GrubStreet for his incredible bread program at the new restaurant made me so proud. Having long-time friends and talented artisans in the same kitchen makes an intense opening like this so rewarding.
Designing Desserts for Omakase: Fig Leaf Panna Cotta
As Corporate Pastry Chef, overseeing pastry across the main dining room, the sushi bar at Kumiko Room, and the upcoming relocation of Kappo Sono (opening in November) requires a constantly shifting mindset.
Developing a dessert to follow a high-end sushi omakase is entirely different from crafting a traditional Western restaurant dessert or a multi-course kaiseki sweet:
- Lightness & Palate Cleansing: After rich, buttery fish and seasoned rice, the final bite must feel refreshing rather than heavy.
- Subtle Seasonality: Aromatics and natural herbal notes work better than heavy cream or overpowering sugar.
For October at Kumiko Room, I created a Fig Leaf Panna Cotta. Fig leaves carry a delicate, warm coconut-and-herbal aroma when infused correctly. To elevate the dish without adding heaviness, I finished it with droplets of bright, fragrant fig leaf oil.
Chef’s Tip: Want to learn how to make vibrant green aromatic oil at home? Check out my full step-by-step guide on How to Make Fig Leaf Oil.
