Kumiko, the West Loop cocktail bar led by chef and beverage director Julia Momosé, has been named the 2026 recipient of the Michter’s Art of Hospitality Award, part of the annual North America’s 50 Best Bars program.
“We set up for service every single day with the hope that we can make our guests happy and that they will want to come back and see us again,” Momosé said. “The hospitality award is an indication that we are doing just that.”
The award is determined by more than 300 members of the North America’s 50 Best Bars Academy, a voting body made up of bartenders, bar owners, drinks writers and cocktail experts from across the U.S., Canada, Mexico and the Caribbean. Voters select the bar that they believe has delivered the most exceptional hospitality experience over the past 18 months.
“As a Japanese dining bar, Kumiko treats food and drink with the same level of care, each crafted with deep intentionality,” said Emma Sleight, head of content for North America’s 50 Best Bars. “It is this harmony between technical excellence and heartfelt hospitality that makes Kumiko both transportive and warmly grounded in Chicago, continuing to set it apart year after year.”
Born in Japan to an American mother and Japanese father, Momosé’s minimalist bar blends both sides of her heritage in its drinks and its food, pairing meticulous cocktail technique with a dining-bar format.
With a team of 17, Momosé said receiving the award is a testament to her staff’s dedication to connecting with guests and going above and beyond, a commitment rooted in the Japanese concept of omotenashi.
“Some people translate it to hospitality, but there is a really important element to omotenashi, which is caring for people and doing something for others with absolutely no expectation of anything in return,” Momosé said.
While this is Kumiko’s first time winning the Michter’s Art of Hospitality Award, the Japanese dining bar has become one of the Midwest’s most internationally celebrated cocktail destinations since opening in 2018. Just last year, it received the James Beard Award for Outstanding Bar and was ranked No. 10 on North America’s 50 Best Bars list. In 2022, they were ranked No. 25 on the World’s 50 Best Bars list.
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Kumiko offers both an à la carte menu and a seasonal tasting menu, with pairing options of light cocktails, stirred cocktails, alcohol-free drinks and Japanese sake.
One of the most popular drinks is the Sea Flower, a bright, citrus-forward cocktail finished with a rim of “ocean dust” made from salt, sugar, nori and kombu. Current food offerings include Japanese curry rice made with house-blended spices, potato salad with Kewpie mayonnaise and baked oysters topped with niboshi, olive oil and maple.
Guests can visit for a full meal or simply stop in to enjoy the bar’s extensive cocktail selection. Regardless of the experience they choose, Momosé said she works with her team to ensure every guest feels welcomed and well served.
“I grew up in a very non-individualistic world,” Momosé said. “Sometimes in America, I find that hospitality experiences revolve around the charisma of a single individual. But at Kumiko, I really lean into the fact that we are a team.”
In previous roles, Momosé said some of the industry’s most accomplished kitchens could often be hostile work environments. She has witnessed physical abuse, similar to the recent allegations that have come out from the highly revered Danish restaurant Noma, which has ranked first on the World’s 50 Best Restaurants List five times. The New York Times released an article detailing former employees’ abuse allegations against Noma founder and celebrity chef René Redzepi, who has since resigned.
“Excellence can be achieved without the abuse; excellence can be achieved through kindness,” Momosé said. “We care for each other, and so the extension of caring for guests is natural. It’s built into our DNA.”
She prioritizes regularly checking in with her staff before and after shifts, noting if there are any needed improvements, but also recognizing or congratulating anyone who is doing a good job.
To achieve a high level of hospitality, Momosé said she goes for a fine dining approach to service. This includes creating profiles for their guests and taking any steps they can to customize their experience. She has trained her team to note details upon arrival, such as whether they are left-handed or prefer a fork and knife to chopsticks.
“I am constantly sharing with the team and reminding them that there’s no single way to care for people,” Momosé said. “The way in which we care for people should be just as unique as they are themselves.”
While Momosé said that awards have never been Kumiko’s goal, she is grateful for the recognition and hopes to continue fostering a space where everyone feels welcome.
“Kumiko is special because we are a group of individuals from all different walks of life,” Momosé said. coming together to bring joy into people’s lives,” Momosé said. “But we come together because we want to take care of people and bring some joy into their lives.”
Kumiko, 630 W. Lake St., 312-285-2912, barkumiko.com
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