The Newest Additions to The MICHELIN Guide New York: October 2025

"I was treated to a kaiseki sequence that reflects Chef Isao Yamada’s life work, each course a personal expression of seasonality and technique. An array of sashimi displays impressive fish; the owan, or clear soup, can brim with King crab dumplings; and the gohan, or rice course, may be a seasonal delight folded with Maine lobster, Nantucket sweet corn and Catskills maitake mushrooms. The chic, spare room is reserved for a handful of diners at an L‑shaped counter, enhanced by ikebana and a windowed Japanese dry garden." - The MICHELIN Guide