A Revere-based Japanese ghost kitchen known for its decadent take-home omakase and kaiseki-inspired bento boxes is getting ready to welcome diners in person for the first time.
Komorebi is preparing to open a brick-and-mortar restaurant at 1378B Beacon Street in Brookline’s Coolidge Corner, reports Boston Restaurant Talk. Co-founder Steve confirmed the news with What Now Boston, noting that the team is in the final stages of licensing and permitting and is targeting a December 10, 2026 opening. “The Brookline store is our chance to welcome our regulars in person,” he said.
“Finally signed!!!🌿 It’s been a bittersweet journey, and a beautiful new chapter begins,” the Komorebi team shared on Instagram. “Grateful for all the love and everyone who’s been part of our journey. We wouldn’t be here without anyone of you. Our next chapter begins in Brookline. Opening soon. Stay tuned for more updates. 🚪🔧🪜🔩🤍”
Komorebi launched in 2024, founded by a Boston College graduate and a Harvard graduate who shared a passion for Japanese omakase and wanted to make the experience more accessible to Boston diners. Working alongside a chef-driven team specializing in omakase-style sushi and bento, they started with online takeout, delivery, catering, and pop-ups. The small operation gradually built a following through word of mouth and Instagram.
At the heart of Komorebi’s concept is an appreciation for the artistry and seasonality of Japanese cuisine. According to the restaurant’s website, the sushi experience is designed to engage the senses, with a sushi counter crafted from Hinoki wood and an emphasis on carefully selected, high-quality ingredients. Its menu draws inspiration from kaiseki, the traditional Japanese multi-course dining style that celebrates seasonal ingredients and thoughtful presentation.
At the new Brookline restaurant, guests can look forward to Komorebi’s signature handcrafted bentos as well as an expanded selection of sushi. Menu offerings will rotate seasonally, ensuring ingredients are served at their peak.
When it opens next month, Komorebi will operate as a fast-casual, takeout-focused restaurant, where guests can order at the counter and receive freshly prepared bentos and sushi to go. The team hopes to offer “the best possible takeout experience,” with dishes designed to travel well and taste just as good at home, at work, or on the go.
The restaurant is expected to operate from 11 a.m. to 7 p.m., serving lunch and early dinner. Follow @komorebi.bos on Instagram for updates as the team gets ready to open its doors.
