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LUMI, a new borderless restaurant

~>  LUMI, a culmination of Chef Kihachi’s

LUMI showcases the best flavours and cooking techniques from countries such as France, Japan, Senegal, Morocco and beyond in which Chef Kihachi has picked 29 of his favourite dishes from over 3,000 creations he has cooked up over the course of his five-decade-long career.
Taking its name from the words “luminous” and “illumination,” LUMI combines a menu of vibrant and refreshing dishes to convey the philosophy of joie de vivre – the exuberant enjoyment of life.

~> Chef Kihachi Kumagai’s journey

The beginnings

Born in Tokyo in 1946, Chef Kihachi Kumagai has over half a century of culinary experience. He began his culinary journey as a delivery boy at a ramen shop, eventually working his way to an opportunity to move to Senegal to cook for the Embassy of Japan.
In 1972, after his stint as the chef for the Embassy of Japan in both Senegal and Morocco, Chef Kumagai joined the culinary team of the then 3-Michelin-star, Maxims de Paris. It is still regarded as one of the most important restaurants in the world today.
After gaining experience in top restaurants and hotels in Paris and working with celebrated chefs such as Joel Robuchon, Chef Kumagai returned to Japan and became chef of La Marée de Chaya in Hayama, a town in the Kanagawa Prefecture.

Borderless cooking is born

Though he came from a French culinary background, he did not restrict himself to traditional French recipes. Back then, sourcing French ingredients, such as cream and wine, was a challenge. Rather than using subpar ingredients just because the traditional recipe called for it, he incorporated the fresh, local Japanese produce to transcend and elevate his dishes. This was the beginning of his now renowned BORDERLESS cooking style.

“Chef Kumagai’s cooking is BORDERLESS, it is defined not by cuisine but driven by seasonal ingredients and freshest produce.”

spaghettini glacier
shaved asparagus glacier, hokkaido sea urchin, asparagus, onsen egg

sauteed boston lobster
13 distinct spices, garden vegetables

shabu shabu wagyu salad
thin-sliced beef, enoki mushroom, endive, cucumber, lettuce, white sesame ginger sauce

Shop 301, Level 3,
Pacific Place, 88
Queensway,
Admiralty

Hong Kong

TEL +852 2918 1313

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