Delivering innovative interpretations of Asian-inspired cuisine, DOMO Hospitality is where culinary craftsmanship meets thoughtful design. We began in 2015 with DOMODOMO, New York’s first hand-roll bar, and have since grown into a family of brands—DOMODOMO (NYC, Jersey City, Dallas, Hawaii opening Nov 2025), Koban, ONDO, DOMOTO, and BRBQ—each expressing the same standards through a distinct lens.

Guided by Culinary Director Brian Kim (Culinary Institute of America; 20+ years), our kitchens work with seasonal ingredients, house-made components, and meticulous techniques to honor tradition while creating something new. From sushi and hand rolls to modern Korean, izakaya plates, and wood-fired Korean-American grilling, our menus celebrate clarity of flavor and craft. (DOMODOMO NYC was recognized on the MICHELIN Guide’s Bib Gourmand list from 2017–2023.)

Our design is led by Jae Park, co-founder of IDBD, a RISD Interior Architecture graduate, and former Gensler designer. Each space is crafted as an extension of the brand’s story—translating concept and culinary philosophy into a tangible experience through thoughtful materials, lighting, and spatial flow that connect guests to the essence of the restaurant.

Co-founders Jae Park and Brian Kim, brothers-in-law and lifelong collaborators, combine their expertise in design and cuisine to create experiences where food, space, and story are seamlessly intertwined.

Join us across our tables—from New York and New Jersey to Dallas, and soon O‘ahu—where every detail is composed to delight your senses.