Natsumi Restaurant and Natsumi Bar and Lounge

The fusion of Japanese and Italian ingredients seems an unlikely mix. But Natsumi in Manhattan reaches perfection in the blend of Asia and Europe.
Natsumi Restaurant and Natsumi Bar and Lounge
The chef meticulously decorating the salmon and tuna tartar. Nadia Ghattas/The Epoch Times
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<a href="https://www.theepochtimes.com/assets/uploads/2015/07/P1010504portrait_medium.jpg"><img src="https://www.theepochtimes.com/assets/uploads/2015/07/P1010504portrait_medium-338x450.jpg" alt="The chef meticulously decorating the salmon and tuna tartar. (Nadia Ghattas/The Epoch Times)" title="The chef meticulously decorating the salmon and tuna tartar. (Nadia Ghattas/The Epoch Times)" width="320" class="size-medium wp-image-82982"/></a>
The chef meticulously decorating the salmon and tuna tartar. (Nadia Ghattas/The Epoch Times)
The fusion of Japanese and Italian ingredients seems an unlikely mix. But Natsumi in Manhattan reaches perfection in the blend of Asia and Europe.

I believe that both Chef Haru Konagay and owner Barbara Matsumura are ahead of their time by bringing these phenomenal tastes to the world—the inseparable team of 25 years have created a new culinary destination at Natsumi. Founders of Haru restaurants, the duo spent two weeks in Italy working with owners of a restaurant and bar in Verona to create their own original recipes.

“Umami”is the process of blending ingredients to enhance their flavors. Although it was identified in Japan, in reality, umami is present in many foods used all over the world. For example ketchup, parmesan and tomatoes, soy sauce, and gumbo—people all over have been applying it without realizing it. The Japanese are proud of umami—it is regarded as the fifth taste after salty, sour, bitter, and sweet. It also creates satisfying food without being unhealthy.

At Natsumi, whether at the bar or the restaurant, one can enjoy many of those wonderful innovations, prepared with the fresh ingredients that Japanese and Italian cuisine relies on. One may find a new style of Carpaccio hamachi (yellowtail) with balsamic vinaigrette. Pair that with the Italian wine specially produced for Natsumi, and you have a wonderful innovation. In a place like this, one would want to try many of these creations.

Natsumi means “the reflection of the beauty of summer” and that is truly what one feels while dining here. The dining area has a traditional Japanese room divider and a motif of Koushi to create distinct seating areas. Through hotel lobby you will find the bar, a trendy and chic Tokyo-style lounge.

Although we wanted to try many of the finger foods, we decided to stay in the dining area to watch the chefs meticulously preparing the dishes at the sushi bar. We had quite a few samples from Chef Haru’s original creations, each having different flavors that both played with and exited the taste buds. A playfulness a gourmand would appreciate.