Shinmai Kumo
By Cindy SHi
Shinmai Kumo, which launched its soft opening in September, is the newest addition to a growing family of Japanese-inspired restaurants in the Triangle. Located in Cary, North Carolina, the restaurant showcases an imaginative “itameshi” concept, a blend of Japanese and Italian flavors, led by chefs Ming, Stacia, and Jayden, who have all enjoyed success in the competitive Bay Area culinary scene. The sleek yet welcoming atmosphere sets the stage for dishes that balance comfort and creativity, like the Kaki Fry, Mentaiko Spaghetti, and Tonkatsu Tagliatelle, each offering a unique reflection of the team’s playful culinary vision.
The Kaki Fry, crispy fried oysters, arrives golden and light, with a delicate crunch that gives way to a rich, briny interior. It’s a refined take on a Japanese classic, served with just enough sauce to enhance rather than overpower. If you’re looking for a dish that boldly blends Japanese tradition with Italian technique, the Sukiyaki Linguine is a standout. This dish takes the intimate, soothing flavours of classic Japanese sukiyaki and re-imagines them with an Italian pasta twist. Meanwhile, the Tonkatsu Tagliatelle brings heartiness and depth, featuring a tender breaded pork cutlet atop ribbons of pasta in a savory sauce that ties the two cuisines together seamlessly.
As the follow-up to Shin Mai Shikudo in Durham, with a third street style restaurant still on the way, Shinmai Kumo represents both continuity and evolution for the group. During our visit, Chef Stacia personally came to the table to share her vision and passion for blending culinary traditions, a gesture that perfectly embodied the restaurant’s warmth and creativity. Each dish at Shinmai Kumo feels intentional, thoughtfully composed and confidently executed, making it one of Cary’s most exciting new spots for diners who appreciate innovation grounded in tradition.
