Sushi Mumi

At this moment…. The absolute BEST Omakase I’ve experienced in New York, so much so that it took second place on my “ Beli” list. Chef Marco Lin is clearly extremely dedicated to his craft, is outgoing, talks to his guests and has an amazing smile that warms your soul. He made sure to explain every dish to every guest regardless of if they heard him or not ( while he was explaining to another party). Everything is fresh, high quality & absolutely delicious. Tony….who I’m not sure how to describe him… maybe a waiter? Was extremely friendly, helpful & funny and made the experience that much better. Chef Marco: You are an expert in your craft and it shows, from the layout of the sushiya, to the freshness of the sushi and your kindness and hospitality. We made friends with everyone around us as the space itself is small and intimate. I was even shocked…. Originally when I made a Resy it asked if it was for any special occasion to which I marked: Birthday. I figured it was an internal way for Resy to know who visits what restaurants for what reason…. However…. My jaw dropped when at the end of the meal Tony brought out a “ Yuzu Ice cream with peppercorn” ( insanely unique & delicious combo) with candle and everyone from chef Marco to every guest…. Began to sing for the person whom I originally booked the Omakase for.. It was an unforgettable experience, unforgettable sushi & time. Thank you Sushi Mumi, Tony & Chef Marco Lin.

TLDR: Sushi Mumi is a proper omakase in the East Village where Kura used to be. Chef is a former Ginza Onodera alum so if you're missing that kinda flavor since they've closed - this is a good spot to pick. Came to Sushi Mumi after a few folks recommended it. It occupies the former space where Kura was (RIP) and a former Ginza Onodera chef runs the counter. The menu is on the higher tier of the sushi circuit at $250 before tax/gratuity with 5 otsumami, 10 nigiri/sushi, tamago, soup, dessert. The ostumami definitely allowed chef to show off his skills with the cooked dishes. The the hamo or pike conger which was served with jasmine vinegar jelly was the crowed favorite. Very tender with that fragrant scent of the jasmine and the tang of the vinegar jelly. The amadai fried with the scales on was also enjoyable mixed with the hairy crab sauce. The grilled nodoguro was excellent as well. The shari is cooked very well as you'd expect from someone of this caliber. There's a deep red hue with the nice salty tang from the vinegar. The nigiri was excellent with the stand outs for me being the shima aji and iwashi. It's a comfortable restaurant and if you're looking for a break from the budget omakases - this is a spot that a lot of sushi connoisseursm frequent.

Great omakase experience in NYC! Everything was great about this place. All the nigiris were very fresh, and their first few dishes as appetizers were unique, especially the monkfish liver. The service was great, the Chinese chef was fun to chat with, and you would be full after the entire omakase experience. As long as you are following their requests (example: being on time, no last minute cancellation & expecting no charge), your experience here will be great. It is just quite expensive for my standard, but then again, you get what you paid for!

Absolutely incredible, this place is a hidden gem!! The quality of fish was exceptional and the flavors were so unique at the same time. The entire atmosphere was so relaxing, can’t believe spent 2hr there. Chef Marco is so thoughtful. Start to finish was all so good. my best omakase experience ever, will definitely go there again!

The sushi chief was personable and knowledgeable, sharing interesting stories and history about the dishes he was serving. It added an extra layer of enjoyment to the meal. The appetizers showcased a unique fusion of flavors and ingredients that perfectly set the stage for the sushi to follow. The time flew by and I was pleasantly surprised to realize 2 hours had passed before I knew it. This is truly the experience of taste beyond flavor and I will definitely revisit very soon.

You def cannot find another place can be better than Mumi with this price in the city. Mumi’s ingredients are same or even better than those Michelin Omakases you can find in the city - but those choices cost more for sure. Chef is a vet from Ginza Onodera - experienced and dedicated on his works. I’m not going to comment on the flavor - there’re a thousand hamlets in a thousand people’s eyes. I definitely like it, but I can’t guarantee everyone does. However, as long as you’re not committed in Michelin traps, Mumi is one of your best options for sushi omakase in New York City - I’m not gonna say the best, but they deserve a try.

A treat from my sweet nephew Ian. Best omakashe that didn’t add toppings flowers caviar lobster etc to make it special. I am a purist I like my food with minimal sauces because I love the taste of fresh ingredients! Chef Marco got this right ! The taste matters. His preparation in maturation of his fish and his menu made it for me. Each course was different and delicate but so good. The devil is in the details. A treat from my nephew. Highly recommend esp during June & July when most ppl are away to secure a reservation.

On the last day of 2023, I opted for the NYE special menu here, and the richness of the appetizers exceeded my expectations, featuring delicacies like ise ebi, seikogani, and awabi with liver sauce. Most importantly, each appetizer left me speechless in trying to articulate their exquisite flavors. The nigiri part was equally outstanding. It truly was an unforgettable experience, albeit with an average cost of $400 pp, which may be considered a bit pricey. However, considering the quality of the ingredients, it was undeniably worth it!

TLDR: Sushi Mumi is a proper omakase in the East Village where Kura used to be. Chef is a former Ginza Onodera alum so if you're missing that kinda flavor since they've closed - this is a good spot to pick. Came to Sushi Mumi after a few folks recommended it. It occupies the former space where Kura was (RIP) and a former Ginza Onodera chef runs the counter. The menu is on the higher tier of the sushi circuit at $250 before tax/gratuity with 5 otsumami, 10 nigiri/sushi, tamago, soup, dessert. The ostumami definitely allowed chef to show off his skills with the cooked dishes. The the hamo or pike conger which was served with jasmine vinegar jelly was the crowed favorite. Very tender with that fragrant scent of the jasmine and the tang of the vinegar jelly. The amadai fried with the scales on was also enjoyable mixed with the hairy crab sauce. The grilled nodoguro was excellent as well. The shari is cooked very well as you'd expect from someone of this caliber. There's a deep red hue with the nice salty tang from the vinegar. The nigiri was excellent with the stand outs for me being the shima aji and iwashi. It's a comfortable restaurant and if you're looking for a break from the budget omakases - this is a spot that a lot of sushi connoisseursm frequent.

Came here last year during thanksgiving weekend after I kept seeing it and was impressed! I enjoyed kura (which was here before) and was excited for another omakase to open. The menu is reasonably priced for the quality and experience. We had several appetizers to start, then nigiri, soup, and dessert. Everything was really fresh! I also loved their chopstick holder - everyone had a different one. The dessert was also so good. Thinking of coming back already!

This is a new Japanese sushi cuisine restaurant that opened five months ago without a menu. The restaurant's name, "Mumi," seems a bit puzzling, but when I asked Chef Marco about the origin of the name, he explained that the highest level of Japanese matcha tea is "Mumi," which means "no taste." This is a state that transcends the sense of taste, and he wanted to bring this concept and philosophy to sushi, challenging himself to achieve the same "no taste" state with his sushi. The restaurant offers a five-course appetizer, ten pieces of nigiri, tamago, miso soup, and dessert for $250 per person. Overall, the food was surprisingly delicious, especially considering that recently, sushi that can satisfy one's taste buds costs at least $350. Therefore, it was impressive to be able to enjoy fresh ingredients, creatively arranged appetizers, and traditional sushi without any missteps at such a reasonable price. The appetizers were made with quality ingredients, and I could taste the freshness of the crab and sea urchin. My favorite piece of Nigiri was the Sayori/Needlefish from Chiba. Apparently, many sushi restaurants do not often use this type of fish in their sushi because it has many bones and is difficult to prepare. However, this piece of sushi had a slightly chewy texture, and I could taste the ginger seasoning used to marinate the fish. Chef Marco explained that not every customer may enjoy this taste, but I certainly did. The Anago was also very tasty as it was cooked in a broth instead of being grilled, giving it a moist and tender texture that melted in my mouth (though it was a bit messy to eat!). The only slightly peculiar piece was the North Carolina akami, which had a very soft, melting texture with a slightly acidic taste and a hint of metallic flavor. Overall, this is a high-value omakase restaurant. Chef Marco believes that customers who come to enjoy his omakase experience should leave feeling satisfied, so the restaurant offers a generous selection of appetizers and sushi. It is definitely a restaurant worth revisiting, and I am looking forward to the surprises Chef Marco will offer on my next visit.

I'm always excited to find a newly opened omakase restaurant in NYC, and was very surprised (and saddened) to see Sushi Mumi is in the former Kura spot in the East Village. Ok, straight to the point: - When we went on 11/12/2022, they didn't have their liquor license yet so we had complimentary sake and wine. - The small plates were the stars of the meal. The lobster and uni dish we had was very indulgent. - I wasn't too impressed with the nigiri, which, let's be honest, is why we all come to an omakase experience. The rice in some pieces were dry and threw off the balance. Some fish were also underseasoned IMO. - Really loved the dessert, sweet sake panna cotta. I think $250pp for the caliber of ingredients, thought, and preparation of each dish is appropriate, but I don't think it was a perfect meal - but definitely has the potential to get there. Also - (to the restaurant) please steam your curtains!!!

Favorite new omakase! So glad we found this gem- the quality is excellent, the service warm, the space beautiful and the experience authentic. Absolutely worth the price. Brought us right back to Japan. Hesitant to write this review because I don't want it to get more challenging to book - we anticipate returning many times!

We booked Sushi Mumi for our New Year's Eve dinner, and I have to say I'm definitely pleased with that choice! The quality of the food was superb, and I loved the creativity from the chef. We started off with five appetizers: a steamed egg filled with crab and topped with ikura, monkfish liver, fried snapper topped with carmelized onions, grilled freshwater eel, and sous vide A5 wagyu. My personal favorite was the fried snapper by far, as I tend to like snapper a lot in general and I loved the combination of the carmelized onions with the crispier fried part of the fish. The steamed egg and monkfish were also top notch. Definitely off to a great start! During the main nigiri courses, we were also served two additional off-menu items. One of these was kind of an "inverse sushi", where the chef cut open the fish and stuffed it with rice. I think this one was my favorite piece of the evening (although everything else was pretty good as well)! My only nitpick was that there was quite a lot of wasabi used towards the beginning, which made it difficult to fully taste the fish without feeling pain (lol), but this went away after 4-5 nigiri pieces so I wouldn't say it was a dealbreaker. The dessert at the end (raspberry sweet sake panna cotta) was also fantastic! Overall, I would definitely recommend trying this out if you have the budget for it. One of my favorites!

Recently discovered this gem of an omakase restaurant in NYC. I'm so glad to know that despite the recent surge in $$$ for sushi restaurants (or food in general) in NYC, I can get my sushi fix without shelling out $500+ each time. I went to Sushi Mumi without doing much research, but found found myself pleasantly surprised. The otsumami were all genuinely delicious. (I honestly wanted a plus-sized version of each.) The nigiris were also prepared really well, with the Shari being the star of the show. I ended up visiting Sushi Mumi 3x in 2 months and happily found that the menu changes quite a bit each time and I get to try something new.(Considering most high end Omakases tend to stick to work works and offer little variety) And despite the changes, the quality of each dish was constant and tasty each time.

One of my TOP and FAVORITE omakase experiences so far! It's only their first day and how I felt coming out of it is something I will remember for a while until the next time I'm back. It is $250 for 19 courses and with the high quality ingredients, it was totally worth at the price point! If the place looks familiar, it's because it was Kura before! With the new renovations, it's definitely upscale and has a similar vibe to countertop experiences at the high end sushi bars in NYC. I absolutely adored the decor and how spacious the inside is with a cute, comfy seating area for people waiting to get seated. Now the actual meal...ABSOLUTELY FANTASTIC!! And I put the quality up there with the some of the best out there. The meal starts off with appetizers, with my two favorites being the Chawanmushi and the A5 Miyazaki. Next up was the nigiri section which didn't disappoint from start to finish. Not a single bit! I had some pieces I haven't had before, such as the Hirame (Japanese halibut) and Amadai (Japanese tilefish), which were delicious. I am a sucker for chutoro and easily was my favorite piece! Different from other omakase, the tuna is aged, which really brings out the flavor and texture. The biggest highlight for me was the rice! It utilizes two types of red vinegar and a combination of two types of rice (40/60 ratio). Lastly, props to Chef Marco Lin to opening up his own sushiya and crafting a sensational menu for the first day! A former chef at Michelin-starred Sushi Ginza Onodera and he hasn't missed a beat. Attention to detail, knowledge of the precise ingredients, and the selection of fish tells me that Sushi Mumi will be very popular soon! He took his time to explain to me about the origin of the fish, how he decides which fish to choose for the season, and his preparation. He was lovely to speak with and really kept me on edge for the next piece! Congrats Sushi Mumi on opening up and I will be back :)

I've been to Sushi Mumi twice now. Chef Marco (previously at Sushi Ginza Onodera and Blue Ribbon) is extremely friendly and meticulous about explaining each dish. The neta is of the highest quality and seasonally focused, and the shari is seasoned perfectly with akazu (red vinegar). The 19 course omakase - from 5 delectable and generous appetizers, 12 outstanding nigiri, heartwarming miso soup with delicate onagadai to yuzu ice cream with pepppercorn - is truly exceptional, intimate and joyful experience! It's hard to pick just a few but my favorites were the simmered tako & ankimo with ponzu jelly, Aori Ika and Kasugodai. Service is very attentive and professional.

Hidden spot, super delicious! Also not too bad for pricing in comparison to some of the other omakase places.

delicious food. ambiance was cozy with one other couple. beautiful glassware. Chef Marco Lin will feed off your enthusiasm and make conversation if you like. obviously amazing service as well. great for a celebration!

This place uses cute figurines as chopsticks holders. The service is awesome and the chef takes special care in preparing each of his pieces. We got the off the menu piece, which was the muscle part of the clams....it was absolutely delicious! I have never had anything like it before. It was so good, wish I could had ordered more pieces The ice cream was home made, it was yuzu with pink peppercorn....also another one of a kind! The restaurant is very clean and the chef is very friendly. A very good dining experience overall.

I have mixed feelings about this place. Let's start off with the good. The hostess and the sushi chef are very attentive and hospitable. The chef would constantly be refilling everyone's ginger throughout the night. I must say the ginger was definitely a highlight. A very simple serene setting with minimal if any distractions. The sushi and appetizers are good. Definitely worth a visit but probably only a visit. Now to my too honest opinion. The price point for this is $250 per person before drinks. This price point for Omakase in NYC is on the above average side. While all the pieces are mostly good. There are a few pieces where I would say are not as fresh. The geoduck sushi (which I had numerous times) was very fishy. The fried appetizer (fish) was also fishy. While all the pieces were good. Nothing really stood out and gave us the wow factor you would tend to expect at that price point for Omakase. Like I mentioned above worth a visit but probably only a visit. If you're a novice Omakase person or just new to the sushi scene and want to try something more on the authentic side. Definitely try this place out. If you been to numerous Omakase / sushi places around the city you would be left feeling a little disappointed.

Me and my husband were very happy to finally try this place out! It just opened and I gotta say, the appetizers completely blew me away! They were each so different and worked perfect. If your a fan of omakase I highly recommend you give this unique place a try. The chef definitely puts his passion into each piece that's presented to you. They only serve 2 parties a day so it took 21 days to get a reservation. This place cost $250 a person and it's definitely worth it considering the quality of ingredients, presentation and customer service. If that's to high of a price for you I don't recommend you come here and complain about the price. This place is definitely about the experience and quality.

Mumi is a great experience and from a fish quality perspective it is one of the best omakase I've been to in Manhattan. The food is unbelievable, the service is impeccable and Chef Lin is very knowledgeable with elite attention to detail. The menu was filling and diverse while also balancing the staples alongside refreshing courses. At 250 per person it is a serious value and the relative number one omakase in my book. Highlights, to name a few, were the salt water eel nigiri, scallop nigiri, otoro nigiri and the A5 wagyu Miyazaki starter. I will be back this week again and many times in the future! Highly recommended.

we had food poisoning from eating at Sushi mumi, and called the resteraunt for explanation, they never got back to us. the food tastes ok but we're very concerned with the safety and hygiene of the food, especially the raw food. we demand explanation or will take legal actions.