Natsumi $$$$$

 

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Barbara Matsumara and Chef Haru Konagaya, formerly of Haru restaurants, have teamed up again to create a strikingly original, new destination. Natsumi restaurant specializes in Japanese-Italian fusion cuisine, while Natsumi Bar and Lounge is comprised of a raw bar, sushi bar, cocktails, wine and sake in a chic and cozy lounge area.

The architectural and interior design by Masa Kaneko, of YTdesign, reflects the two-in-one concept and plays off the beauty of summer, which is what the word natsumi means. The gate-like exterior mosaic in warm colors of red, orange, yellow and green, divides, yet also connects the facades of the two venues.

In the bar and lounge, guests can nibble sushi, sashimi, and cold appetizers with their cocktails or sit at the long, zigzag-shaped counter. The raw bar, framed by gold leaf arch with a backlit waterfall, is the focal point of the trendy Tokyo-chic lounge. Abstract images, projected on the moving water, reflect the originality of the bar scene. Orange washi rice paper emits a warm light above the bar counter. A range of sakes and Italian wines are also on display.

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Barbara Matsumara and Chef Haru, Owner and Chef

In 1985, Barbara Matsumara opened her first restaurant, the upscale Kaname in New Jersey, and within the same year, she opened a second location. Since then, she has opened a total of fifteen restaurants including the original Joe’s Shanghai in Flushing, Tomo near Columbia University, seven Haru locations, three Daruma locations, and now, Natsumi. In 1996, she and Chef Haru opened the first Haru on the Upper West Side with Arthur Cutler, one of the original owners of Carmine’s.

Ms. Matsumara and Chef Haru have been working together for twenty-five years, but they’re not resting on their culinary laurels. Just back from a trip to Italy, the creative duo developed an innovative new menu in affiliation with Locanda Al 3 Santi, a restaurant and wine bar in Verona. The menu combines flavors from Japan and Italy in ways that haven’t been seen in New York before. Both Japanese and Italian cuisines rely on fresh ingredients; the Italian olive oils and vinegars are a perfect match for raw fish. Their interest in combining these styles is matched in Italy by the interest in “crudo” and “susci”, raw fish prepared simply with fine sea salts, lightly drizzled with superb olive oil, and touched with citrus or vinegar. At Natsumi, you’ll find a new style of carpaccio, hamachi (yellowtail) with balsamic vinaigrette.

Ginger Citrus Duck Breast, served with orange port demi glaze

Broiled Chilean Sea Bass, served with green tea pasta and yuzu miso

Grilled Steak Teriyaki—Eight ounce New York strip steak

Natsumi Sushi Set—Includes two pieces of tuna, two pieces of salmon, two pieces of yellowtail, two pieces of eel, two pieces of super white tuna with tobiko, tuna roll, California roll, yellowtail jalapeno roll, and spicy Titanic special roll

Natsumi Sushi Sashimi Set—Four pieces of tuna, four pieces of salmon, four pieces of yellow tail, two pieces of eel, two pieces of shrimp, two pieces of white tuna, spicy tuna roll, eel avocado roll, and salmon sashimi cucumber roll

Natsumi Roll—Tuna, spicy tuna avocado, apple, and basil

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