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From Saigon to Tokyo to Laurel Street: eleven years of training behind twelve seats.
HomeOur Chef
From Saigon to Tokyo to Laurel Street: eleven years of training behind twelve seats.
Long Nguyễn grew up in Saigon above his aunt’s seafood stall, and at nineteen took a job washing rice in a Tokyo sushi bar. He stayed eleven years, the last four cutting fish at the counter.
Kumo is the counter he always wanted: twelve seats, two seatings, fish bought each morning and rice seasoned with red vinegar, the way his teacher made it.
“The rice is warm, the fish is cold, and the piece is yours for ten seconds. That is the whole idea.”
Itamae & owner
Long left Saigon at nineteen and spent eleven years behind counters in Tokyo before opening Kumo with twelve seats and a single knife roll.
Written up at four, after the morning deliveries. Some pieces run out before the second seating.