"Kiwami Omakase sits precisely therealong the DUMBO waterfront, immaculate and composed, where the city loosens its grip and lets you breathe. This is not a place you rush into. It is a place you arrive ready. Opened in June 2024, Kiwami is a study in restraint and refinement. Owner Mond Wu envisioned an omakase sanctuary that feels like a pause rather than a performance."
"Everything has been thought through, then edited again. At the counter, Executive Sushi Chef Xin Cao brings both gravitas and charm. A twenty-year veteran with roots at Kanoyama, BONDST, and his own Unique Omakase, Chef Xin cooks with confidence that feels generous rather than showy. He is warm, deeply knowledgeable, and genuinely fun. The kind of chef who understands that mastery leaves room for humor."
"The meal unfolds with quiet confidence. A chilled Noguchi Nama Genshu sake sets the toneclean, cold, and precise. Starters arrive like small compositions: Ikura Tartare layered with sweet potato puree, uni, and shiso; smoked kanpachi lifted by yuzu and citrus zest; delicately fried kisu with yuzu salt and radish. Each course feels intentional, never ornamental. Then comes the toromy moment of surrender. Fatty tuna belly, presented in multiple cuts, each revealing a different personality. Rich, silken, nuanced."
Kiwami Omakase opened in June 2024 along the DUMBO waterfront, occupying a calm, immaculate space that emphasizes silence, intention, and timing. Owner Mond Wu envisioned an omakase sanctuary that feels like a pause. Executive Sushi Chef Xin Cao, a twenty-year veteran from Kanoyama, BONDST, and Unique Omakase, leads the counter with warm, generous confidence. The tasting unfolds with chilled Noguchi Nama Genshu sake, composed starters, a toromy fatty tuna belly offered in multiple cuts, and a pristine nigiri progression built on a proprietary rice blend. Fish is flown from Toyosu Market and subtle accents elevate without overwhelming.
Read at www.amny.com
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