Today, Būmu, which translates to “boom” in Japanese, opens its doors at 61 W 8th Street. Executive Chef Joaquin Baca (Momofuku, The Brooklyn Star, Teo), and Beverage Director & Managing Partner Chris Johnson (Maialino, The Eddy, Mettā) are seeking to bring good food and a convivial atmosphere to the West Village with small plates, local and sustainable beverages, and an inviting and lively design.
With larger groups and solo diners in mind, Baca’s dinner menu includes raw items like uni, salmon, and kanpachi — a nod to omakase temple, Neta, which was formerly housed in the space, a selection of yaki skewers grilled over binchotan charcoal, like Baby Octopus with Shiitake and Horseradish and Crispy Pork Belly with Pineapple and Hoisin, and forward-thinking small plates including Agedashi Eggplant with Daikon and Bonito Flakes and Fried Oysters with Smoked Yam Puree, Pickled Jalapeno, and Cilantro. Heartier entrees like Grilled Mackerel with Kinpira Gobo and Umeboshi and a few of the beloved preparations that Baca showcased at Teo, like Cast Iron Okonomiyaki with Smoked Tobiko, Bacon and Mayo, round out Būmu’s menu.
Hand-selected by Johnson with the goal of supporting independent, local producers, the beverage menu includes craft beer, sake and natural wine. While guests will enjoy a selection of beer and sake from Japan at Būmu, the primary focus is on local New York makers to evoke a distinct sense of place at the restaurant.
