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

"Seated at an intimate counter for around ten, I experienced a kaiseki‑inspired menu that follows goho—the Japanese rule of five—showcasing raw, grilled, simmered, steamed and fried techniques with a strict focus on seasonality. Highlights included shabu shabu with Japanese wagyu in a deeply flavorful broth, a gohan of rice with finely diced chicken and maitake mushrooms, and soba noodles made with buckwheat from the chef's hometown; the mizugashi of diced crown melon with sake lees ice cream and honeydew soda foam, paired with a smoked green tea, made for an unforgettable ending." - The MICHELIN Guide