"A week after scoring a two-star thumbs-up from Times critic Pete Wells, casual Tribeca robata Tetsu tonight adds Basement, a more upscale, meat-filled tasting menu in the basement from famed chef-owner Masa Takayama. For $350, luxe ingredients such as squab, A5 wagyu beef, Ohmi roast beef, and whole fish are used in highly seasonal dishes. As is standard for kaiseki, the Japanese tradition of tasting menus that change frequently with the season and incorporate nature, the food here will change daily." - Stefanie Tuder
