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Kemuri Japanese Barú is a one-of-a-kind Japanese restaurant and bar offering a creative menu crafted by our owner-chef. You’ll find dishes here that you can’t get anywhere else. We serve Japanese izakaya-style tapas, fresh seafood skewers, and premium Wagyu grilled over binchotan charcoal. Favorites include our Wagyu garlic rice, oxtail udon, and house-made Japanese desserts. Join us for lunch and enjoy specials like Oxtail Niboshi Ramen, Tonkatsu, and Wagyu Ramen. We take pride in sourcing the finest ingredients—whether it’s fresh fish and seafood or top-grade Wagyu beef. Discover a bold, original take on Japanese dining—right in the heart of Redwood City.
Modern izakaya restaurant offering creative Japanese small plates, shochu cocktails & rare sakes.
Hours
| Friday | 11:30 AM–1:30 PM, 5:30–10 PM |
| Saturday | 11:30 AM–2 PM, 5:30–10 PM |
| Sunday | 11:30 AM–2 PM, 5:30–9 PM |
| Monday | 5:30–9 PM |
| Tuesday | 5:30–9 PM |
| Wednesday | 11:30 AM–1:30 PM, 5:30–9 PM |
| Thursday | 11:30 AM–1:30 PM, 5:30–9 PM |
Address and Contact Information
Address: 2616 Broadway, Redwood City, CA 94063
Phone: (650) 257-7653
Website: http://kemuri-baru.com/
Menu Photos
Photo Gallery
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Reviews
Leah
This was my third or fourth visit to Kemuri over the years. I’ve tried different seasonal menus before, and in my memory, it used to be an exciting and satisfying Japanese fusion spot — creative, well-executed, and memorable.
Unfortunately, this visit made it feel like the restaurant is clearly going downhill.
We started with dishes we’ve enjoyed in the past: the Wagyu & Hokkaido Uni Paella, Octopus Carpaccio Salad, and Beef Tongue. These were still relatively stable, though even here things felt slightly off. The beef tongue was a bit overcooked, portions seemed smaller than before, and overall there was none of that “wow” factor I remembered. The seasoning tasted almost the same, yet somehow less impressive — hard to describe, but the magic just wasn’t there.
Then came the newer menu items, which were disappointing.
The Yaki-Uo Set was the biggest letdown. Aside from the eel, most of the fish tasted bitter, oily, and heavy. The cooking felt uneven, and a few pieces were honestly hard to enjoy.
The House Smoked Meat Trio sounded promising, but while you could taste the smoke, it didn’t translate into flavor. All three meats lacked character — the pork was plain, the wagyu oddly resembled ham, and only the beef tongue stood out for being very tender. Overall, not bad, but not good either. Just…boring. Definitely not something I’d order again.
Goma Kanpachi was also forgettable — nothing wrong, but nothing memorable.
The Dessert Trio was actually decent value. At $12, getting three different sweets felt fair and was one of the better parts of the meal.
Service, however, was still excellent — polite, friendly, and attentive throughout.
What made this visit especially disappointing was remembering how impressed I used to be here. Dishes like the wagyu tartare, smoked salmon poke, and corn tempura (which are no longer on the menu) once made this place feel exciting and worth returning to. The newer dishes we tried this time just didn’t live up to that level.
It feels like the restaurant may have drifted from what once made it special — that balance of creativity, precision, and excitement.
Our bill for two people came to over $250 including tip, and the value simply didn’t match the experience. More than the price itself, the food just didn’t bring the kind of enjoyment or satisfaction it used to.
I also live quite far away, so it’s unlikely I’ll make a special trip back just for Kemuri again.
Maybe I’ll give it another try someday to see if things turn around. Maybe. Maybe not.
… moreUnfortunately, this visit made it feel like the restaurant is clearly going downhill.
We started with dishes we’ve enjoyed in the past: the Wagyu & Hokkaido Uni Paella, Octopus Carpaccio Salad, and Beef Tongue. These were still relatively stable, though even here things felt slightly off. The beef tongue was a bit overcooked, portions seemed smaller than before, and overall there was none of that “wow” factor I remembered. The seasoning tasted almost the same, yet somehow less impressive — hard to describe, but the magic just wasn’t there.
Then came the newer menu items, which were disappointing.
The Yaki-Uo Set was the biggest letdown. Aside from the eel, most of the fish tasted bitter, oily, and heavy. The cooking felt uneven, and a few pieces were honestly hard to enjoy.
The House Smoked Meat Trio sounded promising, but while you could taste the smoke, it didn’t translate into flavor. All three meats lacked character — the pork was plain, the wagyu oddly resembled ham, and only the beef tongue stood out for being very tender. Overall, not bad, but not good either. Just…boring. Definitely not something I’d order again.
Goma Kanpachi was also forgettable — nothing wrong, but nothing memorable.
The Dessert Trio was actually decent value. At $12, getting three different sweets felt fair and was one of the better parts of the meal.
Service, however, was still excellent — polite, friendly, and attentive throughout.
What made this visit especially disappointing was remembering how impressed I used to be here. Dishes like the wagyu tartare, smoked salmon poke, and corn tempura (which are no longer on the menu) once made this place feel exciting and worth returning to. The newer dishes we tried this time just didn’t live up to that level.
It feels like the restaurant may have drifted from what once made it special — that balance of creativity, precision, and excitement.
Our bill for two people came to over $250 including tip, and the value simply didn’t match the experience. More than the price itself, the food just didn’t bring the kind of enjoyment or satisfaction it used to.
I also live quite far away, so it’s unlikely I’ll make a special trip back just for Kemuri again.
Maybe I’ll give it another try someday to see if things turn around. Maybe. Maybe not.
Shiyao Lin
I want to begin by saying that I’ve been a loyal customer of Kemuri for years. After my boyfriend and I moved to Redwood City, this became one of our go-to spots, both dine-in and through DoorDash. The Kemuri Udon has always been one of our favorites.
That said, I need to share a concern that has come up more than once. A while ago, I noticed a small bug floating in my DoorDash order. I let it go, assuming it was a rare oversight since bok choy can be difficult to clean thoroughly. However, in tonight’s order, I looked more carefully and found several tiny bugs again. They’re very small – easy to mistake for black pepper – but when you look closely, you can clearly see wings and legs.
This was disappointing and made the meal inedible for me. More importantly, it shouldn’t be the customer’s responsibility to wonder whether something in the broth is seasoning or an insect. Clean produce and quality control are basic expectations, especially for a restaurant with such a strong reputation.
I’m writing this not to complain, but because I genuinely care about Kemuri and want to continue supporting a restaurant I’ve loved for years. I could have left a brief low-star review, but I believe honest, constructive feedback is more helpful. I hope the owner and kitchen team can take this seriously, review the cleaning process for bok choy and broth preparation, and ensure this doesn’t happen again.
I truly want to return as a loyal customer – and I hope I can trust the quality again soon.
… moreThat said, I need to share a concern that has come up more than once. A while ago, I noticed a small bug floating in my DoorDash order. I let it go, assuming it was a rare oversight since bok choy can be difficult to clean thoroughly. However, in tonight’s order, I looked more carefully and found several tiny bugs again. They’re very small – easy to mistake for black pepper – but when you look closely, you can clearly see wings and legs.
This was disappointing and made the meal inedible for me. More importantly, it shouldn’t be the customer’s responsibility to wonder whether something in the broth is seasoning or an insect. Clean produce and quality control are basic expectations, especially for a restaurant with such a strong reputation.
I’m writing this not to complain, but because I genuinely care about Kemuri and want to continue supporting a restaurant I’ve loved for years. I could have left a brief low-star review, but I believe honest, constructive feedback is more helpful. I hope the owner and kitchen team can take this seriously, review the cleaning process for bok choy and broth preparation, and ensure this doesn’t happen again.
I truly want to return as a loyal customer – and I hope I can trust the quality again soon.
Jielin
Ramen: cost $18.5, where the entire toppings consisted one bok choy leaf and a single piece of chasiu… 2/5
Wagyu Curry Rice & Tonkutsu: not sure we found any wagyu, the tonkutsu was way too chunky, the rice was strangely watery 2/5
The sesame ice cream was the best thing we ordered. 4/5
… moreWagyu Curry Rice & Tonkutsu: not sure we found any wagyu, the tonkutsu was way too chunky, the rice was strangely watery 2/5
The sesame ice cream was the best thing we ordered. 4/5
C. L.
The Wagyu and uni rice was exploding for its price. I love how crispy the rice is. The place is great for having conversations without feeling noisy.
… moreJenn Jiang
Kemuri is definitely not a typical American Japanese restaurant; if you’re not raw fish eater you can enjoy much broader range of different cooked and uncooked Japanese food beyond sushi rolls and sashimi at this restaurant. However it is far from providing an authentic Japanese food experience. Which authentic Japanese restaurant does not provide tempura sauce but soy sauce for a vegetable tempura dish? And their smoked soy sauce, the staple of Japanese cuisine basic sauce is very salty and dark, another mistake. Other disappointment included real tough overcooked beef tongue and thick fried pork chop not juicy due to problems with the flours. The only dish we truly enjoyed is sardine with cheese, a fusion of east and west. That is probably the strength of this restaurant’s cooking but when I ordered simply traditional Japanese food, it is far from perfect. All that being said if someone wants atypical American Japanese food, this is the place to go.
… moreAlisa B.
I love a good cut of eel, and I would recommend the Unagi Kaba-Yaki from here! A generous portion, and you have the option to turn it into an ochazuke. The housemade broth to pour over (optional) adds a complexity to the simple dish. As the eel is so rich, it allows you to change the flavor halfway through the meal 🙂 Funny that they call it an “unagi paella” haha
Their oxtail miso soup is also pretty yummy! Rich in flavor and lots of umami. A great start to my lunch. My party also shared an order of the Chicken Karaage, which was really tasty! Crispy and a creamy tangy dipping sauce. Very decent appetizer!
Ambiance here is quite industrial, with a bar and minimal decor. I can imagine it’s really different and lively in the evenings. During lunch, it was chill and easy to talk with everyone at my table.
… moreTheir oxtail miso soup is also pretty yummy! Rich in flavor and lots of umami. A great start to my lunch. My party also shared an order of the Chicken Karaage, which was really tasty! Crispy and a creamy tangy dipping sauce. Very decent appetizer!
Ambiance here is quite industrial, with a bar and minimal decor. I can imagine it’s really different and lively in the evenings. During lunch, it was chill and easy to talk with everyone at my table.
Ashley Hung
The grilled veggies were seasoned soooo well but didn’t feel too heavy either. Corn was good, but drunken monk did it better. I think kemuri’s was overfried just a bit and hardened more than it should have. Still so good though. But the star of the show was the WAGYU GARLIC RICE. I thought it would be fried rice but it was more of a charred sticky rice situation and it exceeded my expectations by so much. The steak was also extremely tender and YUM, great combo. I’m not the biggest fan of udon but they did a really nice job with the chewiness of the udon and the thin yet flavorful broth. Their menu is extensive (but not overwhelmingly so), and I want to come back to try everything else!
… moreSharanya Munshi
The food here was just amazing!! Everything was so fresh and flavorful and tasted authentic. Many of us dining had been to Japan this past year and we felt like we were back in Japan with the food and flavors. We felt really well taken care of and were so glad we decided to celebrate a birthday here. So highly recommend trying this place if you haven’t already!
… moreHencredible
[updated Jan, 2025]
Kemuri is a gem that consistently updates its menus with seasonal dishes. The fish and chips, made with rock fish and sweet potato, was the most delicious and visually appealing fish and chips I had (photo attached). The sake-steamed oysters was seasoned to perfection and a must-try, and the duck salad was really refreshing and tasty with a genius choice of veggie. Brussels sprouts on stalk cooked as a whole was also impressive and memorable (photos attached). Can’t wait to try out the rest of their seasonal menu!
++++++
Kemuri is my local go-to place since 2016. They provide high-quality Japanese food and
great ambiance. Menu changes regularly, and this time I tasted one of the best Unagi Shirayaki (grilled plain eel ) dishes, and cucumber lemonade (non-alcoholic) was outstanding. Whenever feel chilled, red kemuri udon with oxtail is the way to go. Strongly recommend to check it out!
… moreKemuri is a gem that consistently updates its menus with seasonal dishes. The fish and chips, made with rock fish and sweet potato, was the most delicious and visually appealing fish and chips I had (photo attached). The sake-steamed oysters was seasoned to perfection and a must-try, and the duck salad was really refreshing and tasty with a genius choice of veggie. Brussels sprouts on stalk cooked as a whole was also impressive and memorable (photos attached). Can’t wait to try out the rest of their seasonal menu!
++++++
Kemuri is my local go-to place since 2016. They provide high-quality Japanese food and
great ambiance. Menu changes regularly, and this time I tasted one of the best Unagi Shirayaki (grilled plain eel ) dishes, and cucumber lemonade (non-alcoholic) was outstanding. Whenever feel chilled, red kemuri udon with oxtail is the way to go. Strongly recommend to check it out!
Morris Saypanya
Japanese style wagyu rice dishes i believe its what they are known for
They make a sort.of wagyu with garlic chips and then toast the rice with an offering of i believe a tea to be added after or in small portions
Unique flavors but very simple
Nice vibe and the waitresses were friendly and knowledgeable
They have classic dishes as well and very good appetizers
… moreThey make a sort.of wagyu with garlic chips and then toast the rice with an offering of i believe a tea to be added after or in small portions
Unique flavors but very simple
Nice vibe and the waitresses were friendly and knowledgeable
They have classic dishes as well and very good appetizers