Chef Gene Kato Announces Sumi Robata Bar

Chef Gene Kato, nationally renowned for his innovation of modern Japanese cuisine, today announces plans for his first independent venture, the forthcoming Japanese robata restaurant Sumi. Japanese charcoal, known as "sumi," is the essential element in robata grilling, a technique Chef Kato has spent several years perfecting. It will drive the menu at Sumi, slated to open in fall 2012.

"This restaurant marks a new beginning for me, but it is also the culmination of a dedicated effort to perfect my Japanese and robata cooking skills," said Chef Kato. "As a chef, I feel a true connection to the purity of the robata tradition - it's all about the quality, product, and technique."

Celebrating the Japanese "takumi," or artisan, tradition, Sumi represents an unparalleled commitment to the artisan perfection of the robata craft. Robata cooking dates back almost 1,000 years, first used during sacred tea rituals. The intricacy of the process begins with the charcoal, created from the bark of the Japanese white oak tree. The arrangement of the charcoal on the robata grill is manipulated in a variety of ways to achieve the desired cooking effect, with the chef controlling the amount of heat and flame that is given off from the coals in any particular area, and tailoring it to the item being grilled.

The cuisine at Sumi will feature traditional and sustainable ingredients, prepared using both Japanese and local Midwestern products. A medley of hot and cold appetizers will prime guests' palates before moving into the main robata section of the menu. Here, guests can opt for a variety of vegetables or "Yasai" items, along with a creative assortment of protein offerings from the "Gyokai-Rui" seafood and "Oniku" meat categories, which will feature both whole and skewered preparations. All items will be cooked in front of guests on an open-exhibition grill, without the use of tongs, in true robata tradition. Most dishes will be seasoned simply with Japanese flake sea salt, tare, and pepper, with certain items incorporating marinades and sauces made from traditional Japanese ingredients. A selection of desserts will be offered, as well as beverages including local and Japanese beers, Japanese whiskeys, and sake.

The first of three dining outlets that Chef Kato will eventually debut in this multi-concept space, Sumi's design, like the menu, will relate back to central focus of charcoal and its elements, incorporating components of both contemporary and traditional Japanese architecture and design, with a focus on natural materials including wood, stone, water, and of course, charcoal. Outside, a multi-level patio space featuring a stone garden and Japanese bamboo fountain will offer a Zen-like al fresco option.

For more information on Sumi, visit www.sumirestaurants.com, or follow Sumi on Twitter and Facebook for flash updates and news related to the new restaurant.