About Sumi
The spirit of Japanese craftsmanship, in everyday dining.
Chef Marcus Stark at the counter
SUMI 墨 — ink — is what remains when everything unnecessary is taken away.
SUMI started from a simple idea: the standards of a Japanese counter — fish chosen for the day, rice seasoned to order, broth built slowly — belong in everyday dining, not only on special occasions. Street food, small plates and omakase come from one kitchen and the same hands.
Takeout is our main table: the same kitchen, the same standards, packed to travel a few blocks and arrive as it should.
The chef
Chef Marcus Stark
A culinary journey rooted in craftsmanship, tradition & experience.
With over 14 years of experience in the culinary industry, Chef Marcus Stark brings together the precision of Japanese omakase, the creativity of contemporary cuisine, and a deep appreciation for the art of hospitality.
His culinary journey was shaped in Bozeman, Montana, where he spent eight years under Chef Paul Naugale, a two-time James Beard Award nominee, at Izakaya Three Fish and its associated concepts. Immersed in the traditions of Japanese cuisine, Marcus developed a specialized understanding of sushi, sashimi, seafood preparation and the chef-driven experience of omakase dining.
His career later led him to Lone Mountain Ranch in Big Sky, Montana, where he was Executive Chef of Auric Room 1915, an exclusive members-only supper club and speakeasy. There he wrote seasonal tasting menus, curated private omakase experiences and directed luxury dining events, pairing technical precision with thoughtful hospitality.
In 2026, Marcus became owner-operator of the historic Star Restaurant and Bakery in Nevada City, Montana, where he introduced intimate omakase pop-ups built around elaborate 12- to 16-plus-course tasting menus alongside running the restaurant itself.
Through SUMI he brings those threads together into one vision: a contemporary reading of Japanese cuisine that honors tradition while embracing seasonality and individuality. From approachable street food to carefully orchestrated private omakase, the philosophy does not change — exceptional ingredients, thoughtful preparation, and a real connection between chef, food and guest.
SUMI is an expression of that philosophy — where Japanese tradition meets contemporary craftsmanship, and every experience tells a story.
素材
Ingredient first
Fish is chosen for the day, not the week. Vegetables follow the season. When something is not right, it does not leave the kitchen.
手仕事
Made by hand
Gyoza folded, batter mixed, rice seasoned and fish cut to order. The work is slow on purpose.
簡素
The beauty of simplicity
A few ingredients, handled properly, need very little added to them. We try not to get in the way.
In sum
Ink is what remains when everything unnecessary is taken away.
So the menu stays short and the kitchen stays open to the room. A counter seat, a takeout bag or a private table — it is the same cooking, at the same standard.
持ち帰り
Takeout
Small plates, street food and sweets — cooked to order and packed for pickup at the counter.
See the menuおまかせ
Private dining
Up to eight at the counter, six to fourteen in the private room, or a chef-led evening at your own table.
Plan an eveningお問い合わせ
Visit or ask
Pickup hours, our Traverse City address, and a direct line to the kitchen for anything else.
Contact us