“YUME Hospitality Group to Expand to Georgetown with KYOJIN, an Innovative Sushi Concept Opening in Early 2023”

renderings by Francois Frossard Design

From a press release:

“YUME Hospitality Group, the team behind Arlington’s acclaimed YUME Sushi, will expand its footprint into D.C. with KYOJIN by YUME, an innovative sushi concept coming to Georgetown’s iconic Cady’s Alley at 3315 Cady’s Alley NW Suite B in early 2023. KYOJIN will feature a broader menu of executive chef and co-owner Chef Saran “Peter” Kannasute’s boundary-pushing sushi and omakase, which has gained a devoted following at YUME, along with spirit-driven cocktails and an extensive sake list. KYOJIN will come to life in a warm and elegant 4,700-square-foot space dreamt up by renowned Miami-based design studio, Francois Frossard Design.

“KYOJIN represents a dream of all of ours: expanding our vision and bringing Chef Kannasute’s world-class Japanese cooking to new audiences”, says Jeff King, co-owner at YUME Hospitality Group. “The Georgetown neighborhood has a really special energy and the soon-to-be-home of KYOJIN is a space we have had our eye on for a while, so we couldn’t be more excited to start our next chapter there”.

At KYOJIN, Chef Kannasute will expand on and evolve his non-traditional approach to sushi, one that is centered around the best ingredients spun into creations boasting unexpected flavors and combinations. Like at YUME, KYOJIN will utilize fresh fish from Japan (ordered the night before and cut the day it is served) paired with sauces that have become his signature and whose recipes are only known by Peter himself and his first cooking mentor, his mother. KYOJIN will also feature hot izakaya offerings made with the same cutting-edge flair and style. The entire menu is meant to be shared, echoing the fun, sexy vibe the restaurant embodies.

Veteran D.C. barman, Andrew Lamkin, will head up the beverage program at KYOJIN, which will focus on spirit-driven cocktails and a large, but highly-curated selection of sake. Lamkin, who most recently headed up the bar at Georgetown’s The Graham Hotel, will pull much of his inspiration from the kitchen. “Peter is not traditional and likes to play with new, interesting flavors, and you will definitely see that mirrored in the beverage program”, says Lamkin. His focus, however, will be on service. “We really want guests to feel taken care of and that, when they are with us, they don’t have to worry about anything.”

The KYOJIN experience will unfold in a space designed by Francois Frossard, whose signature bold, “high drama” style can be seen in restaurants and nightclubs around the world. Frossard, who is a partner in KYOJIN, approached this project with a simple design philosophy to allow the existing space and experience created by chef Kannasute to shine. Frossard’s vision marries simple Japanese elements with the existing condition of the building: granite stone walls and the original flooring accented by a subtle color palette that features touches of colors found in a traditional Japanese wedding kimono. “While KYOJIN translates to “giant” in English, the intent of the design is to create a very intimate environment,” says Frossard. “Warm, indirect lighting will complete the ambiance and allow guests to feel like they are an intentional and integral part of the scenery around them”. The space, which will seat 130 guests, will also feature a sushi bar and sake counter for tastings.

KYOJIN will open at 3315 Cady’s Alley NW Suite B”