Kiwami, opened in June 2024, is a Japanese omakase restaurant nestled along the Brooklyn Bridge Park waterfront in Dumbo. The serene, Zen-inspired space offers a welcome escape from the relentless pace of New York City. As owner Mond Wu explained, “New York moves fast, but Kiwami was created to feel like a pause; a small, intimate omakase sanctuary where guests can slow down and savor the present moment.”
Wu set out to create an original experience, his interpretation of a New York–style Japanese omakase. He is now reimagining the intimate 8-seat omakase counter by bringing on Executive Sushi Chef Xin Cao (formerly of Kanoyama, BONDST, and Chef-owner of Unique Omakase), whose creativity, refined presentation and dedication to exceptional ingredients have made him a standout in the cityʼs omakase scene. Together, they bring this vision to life at Kiwami Omakase.
A 20-year industry veteran, Chef Caoʼs distinct perspective and deep love for sushi trace back to his beginnings at age 16, when he apprenticed under Chef Nobu-San at Kanoyama. There, he rose through the ranks and was part of the team when the restaurant earned a Michelin star. He later became head sushi chef at BONDST before opening his own East Village restaurant, Unique Omakase.
Kiwamiʼs mission is to create a progressive, seasonal tasting menu that blends timehonored Japanese traditions with modern creativity, delivering dishes that surprise while honoring the purity of each ingredient. Chef Cao brings a deeply personal touch to every course. “My cuisine is shaped by the places I explored and enjoyed, from New York to Japan, and everywhere in between. Every dish is rooted in Japanese tradition but alive with global inspiration.” His style is both refreshingly original and vibrantly expressive, resulting in a dining experience that captures the dynamic spirit of New York while remaining firmly rooted in Japanese sensibility.
The 18-course tasting menu begins with imaginative starters, each showcasing unexpected and artful flavor pairings. The Ikura Tartare arrives first: a delicate springroll tartlet filled with sweet potato purée and topped with a generous layer of salmon roe, saltwater uni and shiso flower. Next is the Kanpachi, thin slices of smoked amberjack brightened with yuzu and lime zest, served in an aromatic yuzu sauce alongside a tomato marinated in plum. The Kisu, or Japanese whiting, is lightly fried and presented in a dark wood tray, accompanied by yuzu salt, fresh lime and a proprietary tempura sauce with grated radish. Following are Hokkaido Kegani and Shirako Chawanmushi, a silky steamed egg custard layered with slices of hairy crab and cod milt, and Unagi, skewered barbecue eel enhanced with shaved foie gras. The final starter, Ankimo, features steamed monkfish liver topped with pickled cucumber and wasabi, finished with a vibrant shiso sauce.
The nigiri progression, made with a proprietary blend of three short-grain rices and vinegar, showcases prime seasonal selections, flown in from Japanʼs Toyosu Market. Highlights may include Aji (horse mackerel) brushed with soy and ginger, Botan Ebi (sweet shrimp) accented with truffle salt and lemon, Nodoguro (blackthroat seaperch), often called the “Wagyu of the Sea,” smoked with Binchotan charcoal, and a week- aged Chu-Toro (medium-fat tuna belly). Additional offerings may be a Hokkaido Uni (sea urchin) handroll wrapped in crisp nori, Kinmedai (golden eye snapper) with yuzu and wasabi, Isaki (grunt fish), Kamasu (barracuda) paired with black truffle, Shima Aji (striped jack) and an Akami (lean tuna) handroll layered with soy- marinated lean tuna and shiso. Marinated ginger accompanies all nigiri courses, cleansing the palate between each bite.
The progression is followed by Kinki Soupy, a comforting Channel Rockfish broth that aids digestion.
The meal concludes with a rotating dessert option, like Hojicha Crème Brûlée, made by the in-house dessert chef, paired with green tea.
Kiwami serves a selection of wine, sake and beer, along with curated cocktails by the owner, Wu.
There is also a 20-seat sushiya seating section where guests can order à la carte menu.
The dining room, designed by Core Interior Group, centers around a natural, palewood 8-seat sushi counter framed by Japanese Sawara and Canadian Maple slats, and a softly backlit circular backdrop that becomes more dramatic as evening falls. A wooden bonsai tree sculpture at the entrance evokes serenity and harmony amid the surrounding bustling cityscape. From the sushi counter, diners can enjoy sweeping sunset views of where the East River meets the Hudson.
Kiwami is easily reached via the Pier 6 Ferry, offering a picturesque arrival framed by the iconic skyline of New York Cityʼs Financial District.
141 Bridge Park Drive, Brooklyn, NY, 11201
omakase.kiwaminyc.com
(929) 236-5360
Instagram: @kiwami.nyc
Sushiya: Daily, 3:30 PM-10:30 PM
Omakase: Wednesday-Sunday, 5 PM-10 PM
Sushi Counter: 8, $238 per person
Total Capacity: 28
