Mei, a new restaurant blending French technique, Nordic influence, and Japanese ingredients, will open this May in downtown St. pete | Mei

A new restaurant opening in downtown St. Pete in May could be a serious contender for the city’s first Michelin star.

Blending French technique, Nordic influence, and Japanese ingredients, Mei will take over the 2,700-square-foot space at 320 3rd Street South, formerly home to Bento Asian Kitchen + Sushi, which closed earlier this year.

Bento was founded by brothers Jimmy and Johnny Tung, who are also backing Mei.

Executive Chef Alex Chamberlain will lead the kitchen, transitioning from his role as Chef de Cuisine at Michelin-starred Kōsen in Tampa.

The restaurant is a deeply personal project for Chamberlain, named after his sister.

Chef alex chamberlain, the former chef de cuisine of kōsen, will lead mei’s kitchen | mei

“My sister has always meant home to me, and Mei is a way to invite St. Pete into our version of home,’" says Chamberlain. “Our goal at Mei is to make you feel like you're visiting a lifelong friend, sitting around a dinner table and sharing a meal and bottle of wine reminiscing over shared memories and plans for new ones.”

Chamberlain’s background includes time in Denver at Michelin-starred Beckon, where he trained in classical French and Nordic cuisine.

That experience now shapes Mei’s approach, which combines European techniques with Japanese ingredients and cooking methods like binchotan grilling, alongside in-house fermentation, koji aging, dry aging, and fire-based cooking.

“After coming back to Florida, I’ve found the community in St.Pete to be one of the most supportive and interesting cities in the state,” says Chamberlain. “I really wanted to bring my experiences from Colorado, the ethos and intentionality of service, to the same areas that I grew up in.”

The restaurant’s interior was designed by Jacob Portillo of Omei Design Studio | mei

The restaurant will offer two distinct dining formats.

The Living Room, a 50-seat communal space, will feature an à la carte menu with an optional prix fixe experience.

The Kitchen Counter, with just eight seats, will provide a more intimate, chef-guided tasting menu designed to feel like a private dinner party.

At its core, Mei is guided by a philosophy of “food as poetry,” with an emphasis on seasonality and emotional connection.

That approach extends to its sustainability efforts, including whole ingredient utilization, preservation techniques to reduce waste, partnerships with local farms and fishermen, composting, and biodegradable packaging.

Mei will offer two distinct dining experiences, a 50-seat communal space and an 8-person chef’s counter | Mei

“Focusing on locality and foraging, along with preservation, Mei is a kitchen celebrating Florida, and a restaurant celebrating genuinely warm hospitality,” says Chamberlain.

The beverage program will be led by Benjamin Coutts, a Michelin-awarded Sommelier of the Year, who most recently worked at Soseki in Winter Park.

The space itself has been redesigned by Jacob Portillo of Omei Design Studio, drawing inspiration from Nordic cabins and Japanese teahouses.

The interior features natural materials, a neutral palette, and organic textures, intended to mirror the tone of the cuisine.

Mei is backed by Orlando-based restaurateurs Johnny and Jimmy Tung, whose portfolio includes Kōsen and TANTO in Tampa, as well as Zōtō and Yūgen in Sarasota.

Mei will open in downtown St. Pete sometime in May | mei

The group also recently announced Tokyo Swim Club, a rooftop concept planned for Ybor City.

“Chef Alex has done a tremendous job elevating the guest experiences at both Kōsen and Tantō,” says Johnny Tung. “We’re excited to give him this opportunity in St. Petersburg where the food scene is coming alive.”

Mei will be open for dinner Wednesday through Sunday, with Chef’s Counter experiences offered on select evenings.

A waitlist is now live on the restaurant’s website, with additional updates being shared via Instagram.