The Dream

For many years, I have worked closely with the farmers and artisans of New York’s Hudson Valley, building a deep appreciation for their craft. As a restaurant chef in Manhattan, I sourced ingredients from the Hudson Valley to bring the farm-to-table experience to my guests, connecting them to the land despite being miles away. When I decided to branch out on my own after working under highly accomplished chefs, I created a supper club—a concept without a fixed location—rooted in my personal interpretation of New American cuisine. Hosting this pop-up in the Mid-Hudson Valley has allowed me to stay closer than ever to the farmers and artisans who grow and cultivate our food. This connection is at the heart of everything I create.

My dream is to open a collection of restaurants in Warwick, NY, nestled in the heart of the Mid-Hudson Valley. This region allows me to stay deeply connected to our agricultural ecosystem, where I can sustainably source ingredients, support local farms, and build meaningful connections with my fellow North Easterners. My cuisine reimagines classic American comfort food through a modern lens—vegetable-forward, fusion-inspired, and highly creative—celebrating the richness of what we harvest locally and the Native American legacy of farm-to-table cooking.

Intro

Concept #1

Full Service Farm to Table Restaurant

Chef Shibumi aspires to create an upscale, full-service restaurant dedicated to farm-to-table cuisine. The space will serve as a canvas for her creativity, allowing her funky, fun-loving personality to shine through every dish. Committed to her role as a bridge between her guests and the farms, she seeks to foster a deeper connection to the origins of their food and the farmers behind it.

Chef envisions a large, elegantly designed space that balances class and minimalism. The restaurant will feature warm white walls, black and brass fixtures, wood floors with natural accents, industrial lighting, and lush greenery throughout. The atmosphere will be further elevated with touches of old-world antiques, creating a sense of timeless charm. While the establishment is undeniably upscale, it will remain approachable, with no formal dress code enforced, ensuring all guests feel welcome.

Our restaurant will offer a tasting menu that changes bi-seasonally, evolving eight times a year. The omnivore menu will feature a wide array of ingredients, while the herbivore menu will be entirely vegan, with optional vegetarian supplements like artisanal cheeses, eggs, chantilly cream, and truffle honey. During the winter season, we will also offer a carnivore-based tasting menu. In addition to the tasting menus, we’ll provide a classic à la carte menu, supplemented by rotating specials. Our aim is to minimize waste while showcasing the best of New York regional cuisine.

The space will feature a full bar showcasing carefully crafted cocktails made with local spirits and house made ingredients. The drink menu will offer a modern and balanced selection, including spirit-forward creations, refreshing spritzes, and sophisticated alcohol-free temperance cocktails. Complementing the cocktail program, we will curate a wine list that highlights exceptional wines produced in New York, alongside craft beers and ciders from local breweries.

We will operate with a foundational division of labor, including the Kitchen team, Hospitality team, Beverage team, Events team, and Marketing team. While the vision is to create a lasting home for talented employees, the restaurant also takes pride in serving as a stepping stone for individuals pursuing their dreams and aspirations beyond its doors.

Concept #2

Sophisticated Tavern

A sophisticated, modern cocktail bar infused with old-world, rustic charm and unpretentious comfort. This tavern will pay homage to the American Revolution, celebrating the diverse war heroes who helped shape the nation's founding. The design will feature classic colonial architecture with white columns, shutters, cozy fireplaces, and exposed brick, creating a warm and inviting atmosphere. The goal is to provide a gathering place where people can connect through meaningful conversation and culinary adventure. In a world increasingly shaped by isolation and the detachment of convenience technology, the tavern seeks to offer an escape—a space that fosters genuine human connection and shared experiences.

Chef Shibumi's cocktail bar will specialize in the art of libations, presenting a modern twist on the classic cocktail menu. Guests can enjoy Prohibition-style spirit-forward cocktails, refreshing spritzes, and an array of well-balanced temperance cocktails. The bar aspires to set a new standard in the industry, excelling in both traditional cocktail craft and pioneering spirit-free cocktail development. Most of the ingredients—bitters, shrubs, drams, tinctures, juices, syrups, and garnishes—will be meticulously crafted in-house, ensuring exceptional quality and creativity. Additionally, nearly all spirits, liqueurs, and cordials will be sourced from New York-based distillers and artisans, highlighting local talent and sustainability.

In addition to our extensive cocktail menu, we will offer spirit flights, giving guests the opportunity to explore New York’s artisanal spirits and discover their favorite local distillers. For wine enthusiasts, we’ll feature a curated list that highlights exceptional New York wines, alongside a select few carefully chosen imports. True to its tavern roots, we will offer a diverse craft beer selection, with 10-12 rotating taps showcasing local brews, plus bottled imports from New England and Pennsylvania.

Concept #3

Family friendly Pizza Restaurant

An easygoing, family-friendly restaurant specializing in New York-style thin-crust pizzas. The pizza menu will include classic favorites, creative regional specialties, and build-your-own options, all cooked to perfection in a combination wood-fired electric pizza oven. The menu will also feature a variety of flavorful salads, classic appetizers, vegetable-forward sides and nostalgic desserts. Guests can enjoy an assortment of fun kids' beverages, refreshing juices, seltzers with fresh fruit, and offerings from a full bar.

The restaurant will provide both indoor and outdoor seating, with the outdoor area featuring a playground where kids can burn off energy. On select Saturdays and Sundays, the space will host additional kid-friendly entertainment, including DJs, live music, magicians, water play, and seasonal holiday activities. The outdoor section will also be dog-friendly, ensuring a welcoming atmosphere for the whole family.