Merging Japanese and Italian cuisine might seem odd, but according to
The New York Times and New York Magazine, it’s a combination that works. Restaurateur Barbara Matsumura teams up with executive chef Haru to craft this unusual menu, which accompanies its traditional sushi and sashimi selections with such fusion dishes as hamachi carpaccio, spicy crab and tobiko pizza, and green-tea ravioli stuffed with lobster.
The restaurant’s design is the brainchild of interior designer Masa Kaneko, who marries slate, stone, and light-colored wood into three distinct dining areas. Diners can have quiet conversations at intimate booths or join groups of friends at standalone tables. A separate lounge with a backlit waterfall invites lingering with a full bar, which includes an international wine list and multiple draft beers. Natsumi also tempers wasabi spice with 20 sake varieties, including those infused with fruit in-house.
