America’s 9 Best Omakase Restaurants That Are Not Sushi
"Chef Takanori Akiyama of the East Village’s nearly four-year-old, One MICHELIN Star Tsukimi sums up his modern kaiseki menu via the Japanese saying “ohn-ko-chi-shin,” which represents the idea of attaining wisdom from tradition and history to create something new and better. This quaint, beautifully designed jewel box of a 12-seat restaurant—with two short parallel brass counters facing each other—honors kaiseki principles via an 11-course menu. Current highlights for the winter season include a steamed egg custard with Dungeness crab and Burgundy truffle, and grilled goldeneye snapper with daikon and chrysanthemum greens—a winter staple in Japanese homes during this season." - Kat Odell
