Sushi Mumi by Chef-Owner Marco Lin, an intimate eight-seat sushi counter, is a serene escape on busy New York City‘s St. Marks Place. Chef Lin’s approach is simple: he combines meticulous skill and has full reign of creativity for his 18-course Edomae-style tasting progression. His varied culinary techniques and surprising combinations help bring out the natural flavors of beautiful, prized seafood sourced primarily from Toyosu Market in Japan.

The expertly presented menu presents a hyper-seasonal experience, evolving as fish come in and out of season. The journey begins with a sequence of five small appetizers, each designed to intrigue and satisfy diners, beginning with Chawanmushi, a steamed egg and corn custard topped with uni and fresh wasabi. Next is Hamo, conger eel from Kanagawa, traditionally served with plum sauce but reimagined by Chef Lin, and topped with jasmine vinegar jelly and shiso resulting in a delightful floral flavor. Lastly, the Amadai Urokoyaki, a mainstay item featuring tilefish with crispy fried scales, in a dense gravy made from female snow crab.

A progression of 10 Nigiri follows, beginning with lighter fish like Hirame (Flounder), cured in kobujime (kelp) which enhances the umami flavor, and Kinmedai (Golden Eye Red Snapper) from Katsuura, Chibe —the premier region in Japan for this fish. The journey then moves to richer flavors with O-Toro (fatty tuna), Ko Aji (baby horse mackerel), and Akagi (ark clam), which is just entering its peak harvesting season.

Chef Lin’s signature nigiri features shari (sushi rice) prepared with high pH bottled water that replicates the groundwater found in Japan’s mountainous regions, resulting in firm rice where each grain is distinct. The rice is seasoned with a unique blend of three vinegars, emphasizing acidity over sweetness, and paired with a perfectly balanced soy sauce to create an exceptional nigiri experience.

In addition, Chef Lin employs a secret aging process for all his fish (excluding shellfish and silver-skinned varieties). This technique breaks down proteins into amino acids, enhancing the fish’s flavor by imparting greater depth and complexity.

Following the nigiri courses is Chef Lin’s signature Tamago (Sweet Omelette), made with lactose free milk, dashi stock, mirin, then brûléed with Japanese light brown sugar — a mainstay on the menu.

The meal concludes with a Soup course, featuring Chef Lin’s interpretation of a “seafood Matzah Ball Soup” made with sea scallop, sea bream, and house-made dashi. For Dessert, a Yuzu Peppercorn Ice Cream made in-house, which offers a refreshing, tangy flavor and unique texture from the pink peppercorns.

There is also a small, but well curated premium Sake list that ranges from $420 to $1,500. More approachable selection by the glass or carafe ranges from $30 to $80, or $95 to $315 by the bottle. There is also Japanese beer, Umeshu (plum liqueur) and soft drinks.

The simple and understated room dining room sets the tone for a serene dining experience.

The 2-hour premium omakase experience is priced at $250 per person, with two seatings daily, Wednesday through Sunday, at 6 p.m. and 8:30 p.m.

LOCATION: 130 St Marks Pl, New York, NY 10009

WEBSITE: https://www.sushimumi.com

PHONE: (917) 808-3888

INSTAGRAM: @sushi_mumi

SEATING TIMES: Wednesday – Sunday: 6 p.m. and 8:30 p.m.

SEATING CAPACITY: 8 people