Brooklyn Fare

No photos to share!. I love Brooklyn Fare's Produce. Fresh ' tastes. The Brooklyn Fare close by has great delivery people. They are on time, and if there are any issues on my order: they will. call and follow up on what is not clear. 👏 👏 Bravo to their staff!! 💯 💶

Brooklyn Fare is impressive for its large selection, which it crams into a somewhat small space. The store has many choices across categories, including household supplies and bath/beauty in addition to produce, bakery, canned food, cheese, beer, and international and gourmet products. When I wanted to make fried chicken, I searched the whole neighborhood and finally found buttermilk here. The selection isn’t as wide for meat. Prices: not low. The layout is a bit crazy and sometimes cramped, but that helps make this Manhattan location of Brooklyn Fare unique and full of character.

Very nice this grocery store. Has so many items and fresh everything. Staff is very kind and are always willing to help you! Online shopping and delivery is also super easy ….

I can't say enough good things about this place. A wonderful and most welcome addition to the #HYHK community. This store is huge and they carry nearly everything. They have your regular brand items and they have most specialty items too. Lots of selection in many areas, international cuisine, produce, meats, fish, cheeses, bread's, it's really a good spot. My new favorite grocery store!

This is honestly the worst place to get your fruits or vegetables. You are blind if you think their produce is fresh. The Metropolitan Community Church on 36th throws out fruits for homeless people that are more fresh that the ones at Brooklyn fare.

Great location in Hudson yards neighborhood. The establishment is very spacious. They have a variety of so many things in this supermarket. They carry different brands in a lot of varieties. Cleaning supplies, pets food is just part of their varieties. They have a deli in the inside. Pre made food as well. The customer service was quick and efficient. Big selection of gourmet food. I totally recommend this supermarket. Handicap accessible entrance.

Brooklyn Fare offers a unique and upscale grocery shopping experience. The store is known for its high-quality and fresh produce, as well as a curated selection of gourmet and specialty items. The emphasis on locally sourced products adds to the appeal for those seeking a more sustainable shopping experience. However, the upscale nature of the store is reflected in the prices, making it less budget-friendly for some shoppers. Additionally, the limited space in the store can make it feel crowded during peak hours, and the absence of certain mainstream brands might disappoint those with specific preferences. Overall, if you're looking for a premium grocery experience and are willing to pay a bit more for quality, Brooklyn Fare is worth considering.

I LOVE Brooklyn Fare. They now supply LLOYDS FAMOUS CARROT CAKE. My daughter and I live this as we are from the Virgin Islands and this reminds us of home. ( even though I wish they would start carrying the strawberry flavored as well). The prices are good and similar to Western Beef the previous store. And always clean and friendly. I may sound partial but for them having that cake available means THE WORLD to us. Thank you to the team at Brooklyn Fare West End location… stay awesome!

Hello, my favorite. This is the best dining experience. Tucked away in the back of an unassuming grocery store, you'll discover a hidden gem--a sleek open kitchen with a huge counter and dining tables. Every single dish is pristine and immaculate. The flavor and execution of each dish are extraordinary. Each dish is a work of art, prepared with meticulous precision and beautiful tastes. Inspired by Japanese cuisine and French technique, the world-renowned present a spectacular journey through epicurean delights in their exquisite three Michelin star tasting menu. In addition, the service was exceptional. The team works together seamlessly.

Last year I had reservations for this place and they cancelled last minute stating that there was a kitchen fire. Now finally got back in and got to experience this and was curious how they lost all 3 Michelin stars in 2023? Food was great, very unique creations and some were amazing while a small select few were just 'okay'. Didn't like how they tried to upsell me on truffles (black), everywhere has them and they aren't as cool as they were 10 years ago. Before they were super expensive and now the price has came down and they are plentiful in many areas. For the white truffles only available 4 months out of the year. I would definitely return to this place when in NYC.

My wife and I went here for our 12 year anniversary. "Perfect" is an understatement. I've been to a little more than half a dozen 3-star Michelin restaurants over the past decade, and Chef's Table was one of the best for me. They nailed it from the moment we walked in right to the very end, when they brought out a special dessert dish with a candle to top off our anniversary occasion, and then one of the chef's came by to congratulate us. I can say they had incredibly fresh and rare ingredients, and prepared it all impeccably - almost in an unreal, dreamlike fashion. But that's what you expect at a 3-star Michelin place, so that shouldn't be surprising (although I feel that I ate more flowers here). The way they combined the ingredients, the meticulous attention to detail (that we could see clearly form our table), and the clear respect the kitchen and waiting staff had for each other might have been what set this restaurant apart. The flavors came to life in my mouth. I wouldn't stop chewing after the food was gone, just to savor the flavors for even another short moment. I know things can't be perfect in this world, but Chef's Table is right there. Our waiting staff was incredibly professional, knowledgeable, and prompt, but they were also very human and able to anticipate our thoughts. They connected with us unlike previous experiences - simply because they knew that's what we wanted. Chefs Table has left a lasting memory better than any I've had to date. We went there right after seeing The Great Gadspy, and I couldn't be happier with the decision. This is a meal we will remember for ever. Thank you very much for being so amazing. We will be back.

This place hits the hits. There's so much to explain that it would be a novel plus the menu changes seasonally- this is winter 2025 - 90% pescatarian heaven- I just don't have enough adjectives to describe my feelings towards each dish nor declare my love for the sauces and its complexities. The dishes were quite phenomenal. I was blown away- I love sauce- had I had a private room I would have licked the plates. I need to know the secrets to beurre Blancs and that green sauce or the little dots of sauce that bursts into millions of molecules of flavour - so good. Have you heard of kimoni leaf? I need a course of these dishes. Service is great. Every detail was top notch

I'll skip the bull crap & get straight to the point. This place is the best fine dining seafood centric restaurant in the city & runs circles around 3 Michelin star Le bernadin. It's cool that inside a grocery store but gimmicks aside it's just damn good food. Place now holds to titles for me which are best scallop & best Wagyu dish. The freaking dessert is a bread with a yamazaki 12 glaze, like who does that. I'd love for someone to provide ve me wrong but I doubt you can.

With the changeover of head chefs, the food still has the same quality and flair, however I felt like the portion size of the entree sized dishes has decreased. It was really disappointing considering the sticker price is $430 before tax and tip. Regardless, almost every dish was phenomenal. The langoustine was life changing and came with a hearty coconut and pandan sauce with chili spice. My second favorite was the scallop topped with caviar, in a vin jeune sauce. The signature uni on brioche toast is still on the menu however the brioche toast is now a Belgian waffle. I personally preferred the brioche toast but the Belgian waffle was not bad. Additionally, I wasn't a huge fan of the turbot with black truffles and consommé. I felt like the truffles didn't go very well with the rest of dish. The desserts have improved A LOT and were so creative. They got rid of the frozen soufflé which I was not a fan of. My favorite during this visit was the rhubarb ice cream with rice cracker, the flavors and textures went SO well together! I forgot to take a photo of the fujisan bread with coconut ice cream but it was incredible. The chef asked us to dip the bread in the coconut. Overall, dishes were amazing, but I'm sad the portion size wasn't what it used to be :(

Post Covid, I feel like most restaurants have lost their luster. I had been to chefs table pre covid and I wasn't impressed. However now, with its newly redecorated restaurant and chef max (I believe that's his name), I have to say it's a must try! Yes it is pricey but my god, it is worth it! You must try them out. Words will fail to do it justice. The staff is amazing and the service was top notch! It's an absolute must. I have to say this has been the best dining experience I've had since per se and le bernadin. I do not have more photos because i couldn't wait to dig into the food, so I forgot to take more photos. A menu was given at the end of the night with a farewell thank you bag with 4 small pastries. This place is so good I'm taking my parents next weekend! I will update this post!

My visit to Chef's Table at Brooklyn Fare in October 2022 was a memorable experience. The unique aspect of this dining experience is the front-row view of the chefs preparing and cooking dishes, providing an engaging and visually stunning presentation. It is also only one of four three-Michelin-starred restaurants in NYC. The focus on super fresh seafood, coupled with Japanese inspiration, resulted in dishes that were not only visually captivating but also a delight to the taste buds. The standout was the uni toast, a signature dish that delivered an explosion of umami, melting in the mouth with every bite. It's an absolute must-try. The sobacha soufflé also stood out to me for its unique infusion of tea flavors. As a tea enthusiast, it easily became one of my all-time favorite desserts. While the overall experience was exceptional, the absence of parting gifts and the promised menu after the dinner were minor letdowns. Nevertheless, Chef's Table at Brooklyn Fare lived up to its Michelin-starred reputation, making it a milestone in my culinary exploration.

4.5 stars - definitely deserves some Michelin stars! My wife and I dined at the chef's counter to celebrate a birthday. The restaurant is tucked at the back of a grocery store and it seems no one would even realize it unless you were looking for it! Ambiance was cozy and inviting although I found it a bit odd that the restrooms are located outside in the main grocery store area. Service as attentive and excellent, though I found it a bit hard to hear the servers' descriptions of the dishes. Pacing of the 13 courses was excellent. Never too long of a wait but enough time to fully enjoy each course. The menu was heavily seafood, I believe of the 10 savory courses 7 were seafood. We also enjoyed wagyu tartare, squab and another wagyu dish. It was especially enjoyable to watch the head chefs preparing the proteins. The cookery was impeccable - no complaints about that. I felt that three of the seafood dishes were a bit similar in appearance (raw fish in a green/herbaceous sauce) but to be fair they all tasted quite different. A few dishes were a bit on the salty side as well. After a run of 10 savory dishes we had 3 refreshing desserts. The huckleberry sorbet with greek yogurt was especially good - in fact I think the menu might benefit from a mid-course palette cleanser after so many savory dishes. I also would have liked to receive a souvenir menu so I could remember our meal since it was sometimes difficult to hear the descriptions of each dish. This restaurant definitely deserves some Michelin stars (in my amateur opinion) but I think a few tweaks could be beneficial, especially given this is the most expensive tasting menu I've experienced in NYC.

This famed 3 Michelin star restaurant tucked away in the back of a grocery store serves an innovative Japanese menu. The venue is primary counter seating with a few tables for parties of 4 or more. The counter seating seemed to be the preferred by most. Chef Ramirez personally leads the kitchen at every dimmer service. While each of the dishes were good none really blew me away. Probably a step below what I'd expect from a 3 star establishment. Our favorite dishes were the baby sea-bream and the quail. Was it with the near $500 per person price tag. Not sure.

An impeccable meal served and cooked by one of the world's best teams. Every single item was pristine and immaculate in flavour and execution. We had sky high expectations, and the whole experience was a big win! Chef Max Natmessnig and chef Marco Prins are extremely talented. They serve exclusively quality ingredients as langoustines from Norway and Wagyu beef from Japan. Our favorites were the sea urchin over the crispy waffle with white truffles from Alba Italy, as well the grilled scallop with vin Jaune sauce and caviar. Desserts are very flavorful and perfectly balanced. Service is very attentive and warm. Outstanding wine pairing with amazing wines. Would highly recommend restaurant Chef Table at Brooklyn fare.

走进市井气息十足的Brooklyn Fare超市，穿过玲琅满目的熏肉冰柜，看见两个穿黑色西装的接待，才敢确认没有找错地方。 可能因为是感恩节假期，当晚吧台位置全满，气氛热闹的像集市，随意中又带点正经。从趣味性角度评价，这餐是我吃过最不无聊的Fine Dining，边吃边看戏，3个小时不知不觉就过了。 新团队依旧处于磨合阶段，实力演绎什么叫兵荒马乱，厨师中途找不到东西翻箱倒柜，服务员还一直追在后面催进度。服务团队有一个金发小姐姐长得好像吸血鬼日记里的卡洛琳！！！ 厨房里电光火石的不安宁，食客这边也不甘示弱。左边坐了一个多动症白男，正好分配给韩裔领班Peter。白男还没开餐就偷偷摸摸从口袋里掏坚果吃，当然很快被Peter制止。 接着两人又为了白葡萄酒的温度问题，大战5个回合。白男喝多以后还拉着Peter尬聊。无论Peter躲在餐厅的哪个角落，都能被白男高亢的声音召唤回现实世界被迫社交。 不过看Peter和一对中年韩国夫妻用母语沟通的挺好。天南地北的聊，熟络之后，菜品和酒水也都切换成了韩语介绍。同场的另一组客人更夸张，进程才刚过半，就紧急买单，赶场看演出去了。 ******************** 不得不说，上菜节奏，菜品质量，服务态度，都是实打实的二星，说不定还真能冲个三星，毕竟纽约的星们也很糊弄。 第一杯酒：2022 Emrich-Schonleber - Riesling Kabinett Monzinger 再一次感叹于雷司令葡萄品种，不同的甜度风格，各有各的特色，这次是可珍藏，入口偏干，却有明显的回甜，反而弱化了酸度。 两道前菜在调味上很敷衍，[蟹肉塔]被姜味统领，[生牛肉鞑靼]又全是廉价沙拉酱的味道。 招牌菜[华夫饼配海胆]，喜欢华夫饼的口感，外壳硬脆，不会过于酥，内里也没有太软。海胆品质和口感都不错，但是表面刷的酱汁有点咸。 [鱼生]差评，金枪鱼赤身品质太普通了，中腹和大腹的油脂不够丰富，也吃不出新鲜度，肉质居然还有筋膜感。搭配的鱼籽，无论从口感还是个头，都没有贝狗店的品质好。海葡萄脆脆的爆珠感还不错。 第二杯酒: 在霞多丽和桃红之中纠结，最后选择了桃红。这时候场子已经开始混乱，直接给我拿来一瓶霞多丽，尝了尝，是酸度较强的干爽类型，挺喜欢的，就将错就错。喝到一半服务员过来道歉说上错酒了，于是就有了第三杯桃红。但后两杯确实品质一般，不难喝，正好能随餐解解腻。 厨师非常喜欢用鱼子酱，而且搭配的还不错，鱼子酱本身品质好，颗粒饱满又不会过咸，温度控制的也合适。[土豆泥沙巴雍]，细腻绵密，烤土豆粒铺底，增加了一些咀嚼感。 对于[虾]和[鲷鱼]的火候，符合我的口味。刚刚熟透的状态，质地确实会有点老。但是相比表面熟，内里夹生的反差口感，更喜欢这种里外统一的处理。 [日本A4和牛]，看过去全是肥肉，已经能想象到会有多油腻。但是，居然，还可以，火候掌握得不错，虽然没有很明显的肉香。 配菜是堆砌式的，甜菜根做成了两种形态，长薄片和风干的脆片。基底: 牛脸肉，牛舌，鹅肝，黄芥末酱。挺有趣的搭配，口感不错。牛脸肉的肉质比较老，牛舌的火候是可以的，Q弹又带点嚼劲。 [烤鸽子] 胸的肉质肯定没有腿肉嫩，但火候也还行，内里是漂亮的微粉色。肝不好吃，口感太棉，还带点苦味。 甜品之前来杯[意式浓缩]清口，意料之外的难喝，严重过萃，伴随着不正常的酸味。 4道甜品收尾，种类太单一，不理解为什么要吃两道雪葩+一道冰激凌。 [金桔雪葩]可有可无。[梨子雪葩]好吃，特别是藏在碗底的烤米，又香又脆，提升了复合的口感层次。 [松露冰激淋]上大分：白松露日式海绵蛋糕打底，湿润，口感实在，不会过于蓬松。冰激淋的质感浓稠细腻，但是白松露的味道太冲太香，直接盖掉了陈年清酒焦糖酱的风味。 结尾的小零嘴不错，[迷你脆泡芙]和[柚子卡士达塔]，微甜，口感好。

Disclaimer: I did not eat at this restaurant; however, if you're looking for a 3-star Michelin restaurant, this is no longer once and the upfront service makes that abundantly clear. My husband and I booked a celebratory meal at Chef's Table at Brooklyn Fare for 11/8 at 8:30PM. We booked nearly a month in advance as soon as the reservation window opened. We each paid a $200 deposit and our reservation was confirmed. We knew there was a recent renovation and a change of chefs, but didn't think this would negatively impact our experience and also did not consider that the restaurant may not be considered for a renewal of its Michelin stars (which it was not for 2023). On 11/4, the restaurant messaged me that there was "an issue with Open Table" and they overbooked the 8:30PM seating and needed to change my reservation. Instead, I was offered a 6PM or 6:30PM seating. I pushed back on the message and asked why my reservation was the one being switched and was told that rather than an overbooking, the restaurant no longer offers an 8:30PM seating. I responded still requesting the 8:30PM seating as both their website and Open Table show these options. A host then offered me a 7PM seating instead which makes little to no sense as this is not a seating they offer. I complained that for a meal that costs nearly $1,000, this isn't the type of service that should accompany it and confirmed that they would refund my deposit if I chose no longer to attend to which they said they would. My husband and I decided after the poor upfront experience, it would be difficult for us to enjoy the meal and decided to cancel and book elsewhere instead. The restaurant did refund the deposits and later sent a $100 general beverage credit email (likely to many others who also had these experiences) as an apology, but we still did not appreciate the lack of ownership of the issue and placing the blame on Open Table from an institution that is supposed to have world-class service and will likely not return.

This restaurant is arguably the best fine dining experience in the US. It's located behind a convenience store to prove it doesn't take itself too seriously. Chef Max and Marco are rockstars. The highlights include their A5 Wagyu + Caviar dish in the Amuse Bouche, their fish entree, Squab and Foie Gras [something similar to dishes you'd find at EMP or Frantzen], and their Meringue dessert. People should book this place with extreme confidence. Pro tip: get the caviar and truffle add-ons. Hoping Chefs Max and Marco continue to take risks to take CBTF to even higher heights. Can't wait to be back soon

Food 4.5/5 Service 4/5 Ambiance 4/5 This place has been on my list for a long time given it's a highly rated 3 star Michelin in NYC. They've been in the news recently due to some litigation and reopened in October just in time for my birthday! Walking into the Brooklyn Fare grocery store is a bit unassuming and a bit of a speak easy feel to get to the end and be greeted by a host. They offer coat check and then walk you into a very romantic and beautiful space. There is a large chef table that fits about 15-20 people and then some private booths for larger parties. We arrived and immediately were asked what kind of water we wanted. The water came but then we sat there awkwardly without being greeted by anyone else for quite some time. Eventually, we did have someone come by who was very friendly and he ended up being the most knowledgeable server out of them all when he would pour wine or explain the dishes. The other servers didn't seem as well trained. Overall, the food was everything I imagined it to be and more. Honestly every single dish was so delicious. The menu has everything I love -- Uni, wagyu, langoustine, ikura, caviar. So intricately presented and one of the best Michelins I've been to food wise. They provided the option to add white truffle from Alba and additional caviar for supplemental pricing. We added the caviar since I'm not a huge fan of white truffle. Additionally, they have a wine pairing but that's usually too much wine for me so we had 2 glasses of wine instead. The only reason I couldn't give it a 5 star is because I found a small piece of hair in my food :( not just once, but twice. The first time, it was so tiny, like a nose hair or beard hair. I brushed it aside and didn't say anything. The second time, it was in my birthday cake dessert and found multiple short hairs like eyelashes. I told the server and he immediately offered to replace the dessert but I didn't want it anymore. They gave us two glasses of champagne to compensate for it but it still was gross to think about for such an expensive meal and a Michelin star. Some may even say I'm being lenient and would've given a much lower star review for that. The service was well-timed and overall okay. The one server was the best but they made a few errors throughout the evening. We got served the same dishes twice and also no one escorted me to the bathroom and I awkwardly had no idea where I was going. Again, for the price you pay I would have thought their service could have been better. I would've given a perfect 5/5 if it wasn't for the hair found in my food and the inconsistent service. The food really was good.

This was hidden behind the supermarket with no signage, but once inside, we were greeted by friendly staff and a beautiful space with bar seating and several tables. The tasting menu was over 20 courses and seemed to be timed, with everyone's courses coming at around the same time. The food was typical European/Asian fusion fine dining and nothing spectacular, but it was a cool concept!

There's a reason while most reviews of the chef's table start with highlighting the unique location of this fine dining restaurant--tucked away in the back of an unasssuming grocery store in midtown west. I experienced a mind boggling teleportation, from wandering through the aisles of the grocery store, to entering a sleek open kitchen partially closed by a huge 20-seat counter with 20 seats, and dining tables off to the side. I made a same day reservation for 8:45pm, the last seating of the night, at the counter. As a solo diner, I had all of 2.5 hours to take in my surroundings. I was especially mesmerized by the dance of the white hatted chefs, led by the non-hatted executive chefs Max and Marco, perfectly coordinated in their symphony to assemble expensive ingredients into an exquisite melange of presentation and taste. The organization and teamwork was commendable--it was clear that everyone had a defined role, but would also help each other or take over as needed. It felt like I was seeing a live cooking show unfold, without the drama of course. On to the food, the courses were-- 1 - king crab tarlet with granny apples 2 - A5 wagyu tartlet with caviar 3 - uni on Belgian waffle 4 - three cuts of bluefish tuna with pickled jalapeños and ikura 5 - potato purée with caviar 6 - Norwegian langoustine with yuzu foam and uni sushi rice 7 - Japanese madai/sea bream with hearts of palm 8 - California squab (pigeon) with four grad and black truffles 9 - A4 wagyu with beet three ways 10 - huckleberry sorbet with Greek yogurt 11 - Bartlett pear sorbet with crispy rice 12 - white truffle infused ice cream with persimmon cake with soy caramel and whiskey sauce 13 - vanilla cream puff and white chocolate passion fruit tart petit fours (two in this case) Everything was fantastically flavored and my favorites were the crab tartlet, uni, squab, and pear sorbet. The white truffle infused ice cream was most interesting and paired nicely with the persimmon cake. The chef's switch it up the tasting menu so there was no set menu to anticipate. I found it very fun to experience, and be surprised by, each course via my own tastebuds, after having seen the kitchen meticulously put the dish together with kitchen tweezers, and then hearing the official description of the course from my server. I also appreciated the helpful instructions: "one bite," "take your spoon all the way down" and the occasional comments about how certain dishes were prepared. Chef Max came around at the end of the night to chat briefly and wish me a happy holidays, which was very kind. I would be remiss not to mention the exceptional service. There was no one server for each counter patron, rather, team worked together seamlessly. I was a bit taken aback by the 25 charge for water (2 aqua pannas) when the bill came, but such is life. This was fun treat and I would love to come back if given the chance.

Food wasn't anything bad very basic flavors found in any upscale restaurant at much more reasonable prices. The service was nothing short of EXCEPTIONAL! Ambiance was loud, would be better off going to any upscale Asian restaurant

TLDR: we finally (finally!) got to try Chef's Table at Brooklyn Fare. Was it everything I hoped? Maybe... the food was good, but not convinced it was worth the steep price point. SETTING: made a reservation for my boyfriends' birthday dinner at 8:45pm on a Saturday night. You walk through Brooklyn Fare (a grocery store) toward the back left corner where there is a host stand to greet you. Inside, the restaurant is large and open, and most of the space is taken up by a humongous countertop where you can watch all the action. There are several banquet tables around the perimeter of the restaurant for additional seating (and larger parties). The kitchen is immaculate, nicely organized, clean and bustling. It was cool to watch Chef Ramirez and his team working in tandem throughout the 2.5+ hour dinner barely making a peep! They move like a well oiled machine. FOOD: There are 10 courses for savory and then four desserts. Mostly fish based with one meat course at the end. The food was incredible, well thought out, perfectly presented, and balanced. However, nothing was particular creative or unique, and at $400+ a person... We kept comparing the meal to some other 2 Michelin starred places we've been including The Modern, Aska, Atera, and kept wondering what the difference is really between a 2 star and 3 star besides price. Nothing blew us away from the menu or experience, the service wasn't any better than at a 2 star, and we couldn't help but compare our experience and dishes to other amazing meals we've had. The uni on brioche was good and their signature dish, but it's Uni on buttered brioche. Who wouldn't like that? I've had a similar dish at sushi Ishikawa on the UES for half the price of this dinner. SERVICE: service was excellent and attentive and what you would expect from any Michelin starred experience. However, (not to sound bougie or demanding), our wine glasses sent empty for a good portion of the night. We also received the bill and had to remind our server/ask if we had finished our last bottle of wine (as our glasses were empty for quite a little bit). They only then remembered there was wine let for us to drink and poured us our glasses. If we hadn't asked, we probably would have walked away with wine left behind! Though the service was excellent, if I'm paying over $1,000 for a dinner, i would expect it to be at least the same, if not better, than at the other dinners we've had. I can't say that it was. VERDICT: I'm happy we got to knock this one off the list and I will never forget the incredible wagyu dish, and cool kitchen counter experience we had here. However, the bill came out to almost $2,000 (admittedly we did the caviar add on, two bottles of wine, and two dessert wine glasses at $40 a POP), but the meal was just NOT worth that much money. I would recommend if you have money to blow, and to celebrate something special, but keep your expectations at a two and you might feel better than we did leaving!

While fine dining establishments usually have some sort of history, culture or ambiance that elevates the experience of the restaurant, Chef's Table at Brooklyn Fare was a place that I was so impressed with the food quality, that without any prior hype, convincing, or even expectations, that I was still blown away with just the quality of food. Besides having all the flair of beautiful plating and presentation, the food tastes amazing. Every dish was perfectly balanced with interesting or comfortable flavors, and made in combinations of flavors that were interesting yet easy to interpret. The ingredients were fresh, and it also carried to the dish, as I never felt an overbearing of too much fat, or dull flat flavors in any of the dishes. Everything was so lively, and I was excited for course after course throughout the evening. If there was a part of the dinner that I keep coming back to, it's the broth. There are a few dishes with a sort of lighter fish broth, but it's so soothing, a perfect balance of acidity and flavor, and it really envelopes your entire mouth with a lingering deliciousness. On top of that, the chef has perfected the art of using oils from various herbs and vegetables. You'll see uses of many different oils that are made in-house, anything from green oils of ordinary herbs you might know, to exotic Mexican ones that you've never heard of. Their concentration and consistency in flavor, combined with the broth, produce an incredible and memorable taste. Besides the broth dishes, some highlights from my meal included a green pea tart as the first starter. Not only were the peas stacked beautifully, but they were crisp and fresh, and the plentiful bite was a joy to work through and experience the soft pea texture along with all the complex flavors that went into prepping the peas. The mackerel nigiri was delicious, and honestly I wish there were a few more pieces of nigiri, as it was a very unique take on sushi and a very generous piece of fish -- really tasty. Some dishes that were weaker to me included the biscuit of the uni dish. The uni itself was good (but not amazing), but the biscuit felt a bit out of place. I've had uni toast from Saison, and their bread is soaked and wet, but it integrates well with the softer texture of uni. The biscuit that Chef's Table presented seemed to stick out too much and was too rough for my tastes to pair with the uni. There is a very interesting looking cloud dessert dish, that was really cool and interesting to see the kitchen make it, but honestly I don't remember too much about the flavor. I felt like I was eating nothing (it's mostly air), and the experience was cool, but the flavor was forgotten pretty soon. There is one part of my dinner that I did not like, and it was that I wasn't able to get my wine order in until I was already 3-4 courses into dinner. I had a guest sommelier on the day I was there, and I guess because he was called in emergency, it was harder to serve people? Still inexcusable to have the wine order delayed so much. I did end up enjoying a great bottle of a Riesling from Keller, but was still very disappointed that it came so late. Hopefully with the regular somm in the house, this would not be an issue.

Honestly one of the best dining experiences ever. Shoutout to GM, Mike, for making a great night even better. Restaurant is located inside of Brooklyn Fare, which was great for killing time while waiting to be seated. Each party was called and once seated, we were quickly greeted with the wine list + pairing options. I did the pairing which was great, really went well with the dishes. Note, there are no mixed drinks available as they don't exactly have a bar. I'm addition to the tasting, there was the additional uni course that we opted in to. Everything was absolutely beautiful, tasted delicious, and had some really complex flavors. I'm not sure I could list favorites but I do remember especially enjoying veal tartare and caviar, the soup and the showstopping corn soufflé dessert. It was honestly amazing just watching the whole team create all the dishes, that alone is reason to recommend this place.

Gifted my sister a dinner for two here + wine pairings and got the amazing opp to be her plus one. The restaurant is situated in the back of a grocery store and opens into a beautiful space. We opted for a table vs the counter. The first three bites were incredible. I ended up giving 4/5 though because there were a few that we just didn't really love The wine pairing was great, tried a lot of good wine and if you finish a glass they will top you up. They also brought out a candle for my sister's birthday which was a lovely touch. Our menu was as follows: - Salmon and ikura tart: this was a delightful bite - A5 miyazaki wagyu tartare: loooved this - Baby sea bream: another well executed bite - Japanese mackerel with caviar and fish mousse: texture on this was interesting, liked the caviar - Uni on brioche: I know this was the chef signature but I wasn't a fan of the uni he chose, it was a bit off putting - Tuna two ways with tomato sorbet: really lovely presentation and flavor - Soup with foie gras, escargot and lump crab: enjoyed this, light with good umami - Langoustine: well cooked but the herb sauce overpowered the delicate meat - Baby lamb with morels: bit on the gamey side - Malaga strawberries with yogurt - Corn soufflé: this was very interesting - Sour cherry white mousse - Jasmine chocolate cream tart and chocolate ganache passionfruit tart: didn't love these Glad I came as this was on my list

As mentioned, I'm back!! It's so so good and def worth every penny. They changed up the menu for the new season but it's still just as good! The uni in fact was even better this time - deeper and more rich. The only dish I was a little sad changed was the soufflé which is no longer banana flavored but now a vanilla rhubarb. It was still good but I did miss the wow and smell of the banana. In terms of ambiance, they got rid of the random silver fruit (so glad they did) and made the place look a little more simple. Service was great as always! This time we decided to go with the earlier seating which I thought was much better. The food seemed to come out a bit faster and they started on time. Will def be back and be getting a nice early res in the future!!

This resto has been on the top of my bucket list for many years and I finally got the chance to visit. We sat toward the end of the counter and it being November, it got a bit chilly at times when people were entering and exiting the restaurant through the side door that leads outside. I did love the concept of it being hidden behind Brooklyn Fare - very unsuspecting! We started with a few small bites - caviar, wagyu, uni which are some of my favorites and were amazing. The salmon roe with salmon sashimi was also great - a perfect balance of flavors. The mushroom cappuccino seemed so simple but it was actually SO GOOD and perfect for a chilly day out. The cod had a great texture and the duck was very well cooked too. We ended with several desserts. The frozen soufflé was definitely unique and like nothing I've ever tasted before. I will say, though, that I wished there was one less dessert and one more savory dish. I will say that the experience was extremely long - we left a little bit past midnight and between some of the courses there was a lot of waiting. Pre and during Covid when I tried to get reservations, they would always be sold out. However, when I looked I saw several openings. I was also able to get a time that worked better for me by emailing the team. Overall, an amazing experience and I would definitely go again to try other dishes that may be on the menu.

May 2022. 1. Sugar Snap Pea - 7/10 2. Aji - 10/10 favorite, fun, smoked, crispy, surprising. 3. Caviar + Veal Tartar - 10/10 favorite, fun, layered, great texture, quality. 4. Uni Toast - 5/10 what a let down, I didn't like the glazed honey on top. Feel like he's using honey to cover that the uni isn't the best quality. 5. Red Snapper - 7/10 good yet safe, forgettable. 6. Some Cappuccino Soup - 5/10 confusing. 7. Black Cod - 7/10 good yet safe, expected more exotic fish selection. 8. Lamb & Zucchini Blossom - 5/10 I don't like lamb so can't comment on this. 9. Wagyu & White Asparagus - unsure which form white asparagus came into play, good yet another safe dish. 10. Melon Sorbet - 7/10 11. Frozen Strawberry Souffle - 6/10 pretty, confusing because it's not really souffle, more like Asian snowflake ice. 12. Chai Mousse or Panna Cotta - 4/10 pretty I would say it's a good meal but at $430PP (before tax & tip) for a 12 courses, it's not there. I recall loving the original meal at the BK location, and there was a lot more courses, and every bite was fun and surprising. The reason César stands out to me it's because the surprising innovative bites that I can't get it anywhere else. This meal felt safe, only 2 courses went 100% oh-wow for me. Ingredient selections are also on the easier side. Wine Pairing priced at $250, it was underwhelming. And the sommelier was just unfun, pushy and indifferent. I understand pandemic is giving difficulties for every restaurant but there shouldnt be excuses a $1600 meal for two. It should be a 5-star experience not 4~

Have been wanting to come here for the longest time and finally did for a birthday celebration. We tried the tasting menu with the wine pairing. The food was all spot on and we had large pours for the wine pairing. Service was excellent as well. My favorite dish was the quail and the corn frozen soufflé! I was told that they rotate flavors for that dish but it's always on the menu. I did feel like the service was a bit rushed at the end, but overall the staff was very friendly and attentive. Steep price point, but def would recommend going for a special occasion if you're able to!

Best dining experience! We do a lot of find dining in New York and chef's table took it to another level for us. Food is amazing, service is extraordinary, and each course is well timed. We dropped about 2 grand on this dinner, including the wine tasting, and it was totally worth it! We sat at the counter for the full experience and I can't say enough how much we enjoyed our dinner at Chef's table.

Such an impressive experience - it is easily my new favorite restaurant in NYC! My friend and I went for dinner after years of wanting to go. And even with the years of anticipation, they managed to completely exceed any expectations we had. The tasting menu was of course fantastic - I especially loved the caviar course, which was one of the most delicious things I ever ate. My friend and I also got the wine pairing, and each wine choice matched the corresponding course perfectly. And of course, the staff was amazing - very warm and accommodating. And it was such a joy to watch the chefs at work from the counter seats. Of course the price point is very steep, but it definitely is worth it and great for special occasions.

I'm not from NY so it took me awhile to realize that this restaurant is actually in the back of the market place. To keep this review short, I want to just mention that the food was overall great. The uni toast thing was especially great and they incorporated truffle amazingly. They had add ons for more truffle, but it was 130 for a few grams, which is considerably more compared to most other Michelin restaurants. While the food was good, the first few bites stood out the most and unfortunately, as the meal progressed i was less and less amazed. The service was very inviting, contrary to my belief as they had extremely strict dress code. To people who want to dine here, they require a suit jackets for you to enter the restaurant. I literally subwayed to Harlem to borrow a coat jacket from a friend, but apparently they have jackets at the restaurant that they give u to enter if you don't have one. Wish I knew that ahead of time. Solid experience

One and only dining experience With Chef César Ramirez, behind the counter executing his innovative tasting menu of Japanese fused with French cuisine. Located far back end of Hudson Yard grocery market. Lots of small fish bites which I love and the meat dishes to follow. Truly entertaining to observe and be served at the tasting counter by Three Michelin starred culinary team that almost feels religious. Unlike the original location in Brooklyn, Chef known With his temper mellowed down a bit letting diners to take pictures. Chef recommends each course to be at one bite however I need to split in to two or three for some courses. Caviar the first course is always a classic. The signature Hokkaido uni on toast melts in mouth. Creamy rich aromatic flavors in the balance of uni and milk bread temperature. Tiny small delicate bites almost like having tea party but with the exquisite wines hand selected by sommelier Peter. Can't wait to come back when new season arrives!

My boyfriend and I had our anniversary dinner at Chef's Table at Brooklyn Fare and I'm happy we chose this restaurant. The ambiance of the restaurant is beautiful and intimate. The service was impeccable and the staff put thought in all the little details. We enjoyed all of the dishes, especially the starters. The vanilla "soufflé" dessert was magical. It looked like shaved ice but completely melts in your mouth like air. If you're looking for a special place to celebrate, this restaurant would be a great choice

Hmm I have heard great things about chef's table, so I was excited to try and was lucky enough to score a counter seat. Having been to multiple 2-/3-star restaurants, I feel like this is more of a 2 than 3. Definitely worth a detour, but not really sure if it's worth a trip on its own. The wine pairing was good - would recommend if you are into exploring different wine/ sake options. The sommelier was good in explaining each wine and sake, very knowledgeable. Felt a bit neglected by the manager (not sure if it's because we were at the end of the counter) - he was definitely more interested in connecting with certain diners than the rest. The food was good and ingredients were fresh. Loved the concept of Japanese food with French cooking technique, but there were a couple lackluster dishes. Echoing other reviewers that the portions were kind of small and I was left feeling a bit unsatisfied, but did appreciate the creativeness and uniqueness of the dishes. Loved to see Chef Ramirez in action, just don't think he hired the right people to run the front of house. Would come back again, but not dying to go back anytime soon based on the experience.

The food was delicious, which goes without saying as this is a $400-600+ meal and a 3 star Michelin restaurant. However compared to its peers, Chef's Table doesn't have the same finesse, uniqueness and quality that you would expect. The Asian influenced dishes are quite delicious, but you can get similar quality and taste at lower or non-starred places for less throughout the city. Before the meal, they give you a choice of adding a ~$200 black truffle upgrade and ~$70 caviar upgrade. Both were not worth the upgrade. You don't get a new or interesting dish with them, they just shave on additional truffle to 3 dishes you were going to have anyways, or caviar added on top of one dish. Neither made a significant upgrade to the dish you were already having and the meal would have been just as good without them. Highlights: * Ikura Tart - Relatively simple but pleasant nonetheless. The ikura made a nice contrast with the creaminess on the inside and bits of lox * A kind of fish crudo - really enjoyed the gelee on this, and it balanced well with the caviar on top * Almond Souffle - Surprisingly unique and great texture * Squab - Very nicely made with great flavors Lowlights: * Uni Toast - Simple, and you can get it just about anywhere else in the city, but it tasted fine. * Grilled Fish - Parts of it were pretty good, but it ended up being a little to saucy and plain for my taste * Soup - It tasted like one of the much cheaper soups you can get at a Chinese restaurant * Wagyu - Standard grilled wagyu, could have gotten anywhere else * Coconut & Yuzu Sorbet - Standard fare * Milk Tea Cake - Tastes like a boba tart Overall there was nothing I disliked, but lots of standard fare food.

I went to Chef's Table at Brooklyn Fare in the peri-pandemic period, but during a low in transmission. The restaurant is housed in the back of Brooklyn Fare, which is a small market that was once in Brooklyn but is now in the Hudson Yards area. The restaurant is modestly sized, romantic and intimate. The service is good - definitely Michelin level, but notably a little lacking compared to most of the other three star restaurants that I've been to. I got the non-alcoholic pairing with the truffle supplement, and my dining partner got the wine pairing. I really enjoyed the non-alcoholic pairing - it was really ample, and all of the pairings made great sense with the dishes. I had the following dishes, but also had a main fish course that I can't really recall that was fine (3/5). The descriptions are a little short, since the menu changes so frequently and it's set, so diners aren't making choices on dishes. Caviar (4/5): I love caviar. This was a simple, but great, presentation, caviar sitting atop a pastry. Salmon smoked in house topped with trout roe (4/5): I liked this dish a lot. I love smoked salmon, and this was no different. The roe was fresh and added a nice salty pop. Gently torched aji (skipjack) (3/5): Decent skipjack dish. Not incredibly memorable, but no major complaints. Hamachi crudo (4/5): I liked this hamachi quite a bit. It was fresh, and sitting in a nice herby oil base. Uni topped with black truffle (3.5/5): I love uni, and this one was pretty good. I don't know that I appreciated the pile of truffle on top, and maybe could have done without it. King crab truffle soup (4.5/5): This dish was one of my favorite dishes of the meal. The crab was savory, and went really nicely with the soup. Golden eye snapper with asparagus and hearts of palm in herb sauce (3/5): One of the main fish dishes. It was pretty good. The fish was cooked well, and the herb sauce was nice. It was a little forgettable. Mediterranean rougee over rice, baby octopus, abalone (4.5/5): Another favorite from the meal. The fish was excellent and went so nicely with the rice, octopus, and abalone. Madai with truffles and cippolini onions (3/5): I love madai, and this was just okay for me. I didn't like the mix of flavors in the dish. Peach in a champagne gelee (3/5): Pretty good dessert, nothing special. Frozen corn souffle (2.5/5): Very cool concept, but I am not a huge fan of corn in desserts. Various desserts we got, all were fine. Passion fruit puff Lemon and caramel Pineapple and white chocolate Overall, my experience at Chef's Table at Brooklyn Fare was okay. The food was overall good, with some dishes being standout, and others being a little forgettable. I think given the higher price tag compared to its peer restaurants, it would be hard for me to justify another trip here.

Delicious! Every dish is delicious. This is a Japanese American restaurant, with more fish and Asian meat. I think it's no wonder that it's the most delicious restaurant among Chinese people. There are 15 courses in total, and I will give them all here. uni with black truffle, this dish is the most famous, it tastes great with the truffle sauce on top! A5 wagyu beef, caviar (this dish is my favorite, sea perch, king crab, langoustine, and lobster, these dishes are all Very exciting! Delicious! And you can feel that every dish is made with care. I also want to emphasize that their desserts are soufflé and they are super delicious.

Food, ambiance, service 10/10 So for starters, I had to fight for a week to reserve a table 6 weeks in advance. That's how much we wanted to go. We started off the night with bluefin tuna and hamachi, followed by aji, caviar, uni on an amazinggg warm buttery biscuit, scallop, custard, rouget cooked perfectly with a crunchy outer layer, lobster cooked and seasoned perfectly, quail with mushrooms and lettuce, A4 wagyu, and finally sorbet, frozen tonka bean soufflé, cake that resembled mochi and finally petit fours. Everything here was so delicious I seriously wished I could ask for seconds. Dont come on a full stomach because you will leave satisfied. It is definitely on the pricier side but for 3 Michelin stars, I'd say this was definitely a once in a lifetime experience.

Insane price tag for not a very good meal (two prefix menus with one wine pairing ~$800 with a + $400 reservation "down payment"; no gratuity added despite being a $1200 base meal. Everything is incredibly savory or salty with nothing to lift the pallet until the dessert course. The tartar was so unbalanced that I could barely finish the single bite on my plate. The food was coursed strangely with some courses coming much farther apart than others. We were also told there would be two meat courses but were only given one maybe the squid or prawn counted? The food looked gorgeous and the service was impeccable as was the ambiance and playlist.

Amazing! Definitely a once in a lifetime... at least for me. The prices will cause you to pale, but the food, service and entire event-- fabulous! Lost their Michelin rating, but they are clearly working hard to stay as fantastic as ever. Food is sublime, and each server is attentive and thoughtful. You feel genuinely welcomed. It's not just dinner. It's an experience!

Dining at The Chef's Table at Brooklyn Fair was an unforgettable culinary journey that has left an indelible mark on my dining experiences. It's not just a restaurant; it's an extraordinary masterpiece crafted by two culinary geniuses, Executive Chefs Marco and Max. Their talent, creativity, and passion shone through every single dish, leaving me in awe. Each bite was a revelation, each course a work of art, and the entire meal surpassed all expectations. The ambiance of the restaurant struck a perfect balance between relaxation and sophistication. It provided the ideal backdrop for an evening of culinary delights. The staff was not only friendly and welcoming but also impressively professional and highly knowledgeable about the ingredients they served. If you seek a perfect venue for a special occasion, be it an anniversary, birthday, or any celebration, this restaurant is a choice you won't regret!

Incredible! Maybe the best tasting menu I've ever had. Really nice and good service. Worth the price. Love the seafood themed Japanese + French menu. Favorites were the first item tuna taco and first dessert the fresh strawberries with ice cream. Everything was good and unique. Little slow getting the coffee at the end. Will definitely go back! Minor issue was sometimes it was hard to hear the description of the dishes - servers could talk a little louder and slower to emphasize pronunciation.

This place is da bomb! I passed by it earlier in the day on the way to a meeting and made a point to walk back by it on the way back. And, I'm very glad I did. Great selection of sandwich options and they are not stingy with the ingredients. I love it when the same person who takes your order is the same person who makes it. No mix ups and total accountability. I had the #7 hoagie style with a bag of chips. A classic New York on-the-go order . . . hoagie with chips. :) It was fantastic and I highly recommend it. Although I bet all the various other sandwich options are excellent choices, as well. Everyone is friendly and seems happy to serve you. I've had lots of sandwiches on my trips to the City and this place is as good as any, plus very reasonably priced. Unfortunately they have nowhere to sit, but I will definitely be back to try other sandwich options when I am on the run and need something tasty, hearty and easy on the wallet.

Overall food is good, I like the Japanese food treated with French techniques. but at the end they served like 4 rounds of desserts which was too much. Service is slow ，waited 15 or someone to get asked what kind of water we want. Also they didn't clean up crumbs after courses until I reminded them. It's hidden in a grocery store so took some time to find it. With wine it came down to about $800 a person with tax and 20% tip.

The scene for dinner is set before it starts. You have to find the restaurant inside the grocery. There is a hostess outside the door who takes your coat, and you are then escorted inside to a bright room with a long bar facing a neat open kitchen. We were seated close to the door on the far left so we could see down the entire table/bar. I noticed chef Cesar Ramirez at the far end of the kitchen which sent a jolt of excitement - like spotting a celebrity. All the servers seemed knowledgeable when we asked about a dish. There were two in particular who we enjoyed interacting with. Unfortunately I forgot their names as this review is way overdue. Overall we enjoyed the entire meal. We've tried a few Michelin restaurants but definitely enjoyed more dishes here than anywhere else. The meal seemed to start start with more of a French influence with Japanese but then progressed to more Japanese with French. Each dish is plated very carefully and beautifully. It's difficult to pick a favorite but maybe it's the uni toast or the mushroom soup. At the end, we were presented with a few desserts but the frozen soufflé was memorable as it looked like a sponge cake. For the price, I thought there might be a little souvenir to take but we had our memories. If you can afford it, this is a very nice and delicious place to celebrate a special occasion.

I definitely can say that this is one gustatory experience. Every dish just keeps getting better and better. Each bite was an explosive fusion of flavors The location: interestingly, it is inside a grocery. They prefer business attire. Don't come too early as there is no waiting area. They only allow you to enter about 5-10 minutes before your time. May be hard for the ladies on heels to wait long standing Drinks: they have wine pairing, 9 drinks of 2oz each, for a 14 course menu. Additional $395 Food: again, you would think you have tasted the best bite, but the flavor profile keeps on developing as the menu progresses. They will offer truffle for additional price on their uni dish (their signature dish) for $185, as well as extra caviar with the fish for $85. Will definitely recommend this. Service is just ok. I think we missed the last dessert (three tables around us got it and we didn't) but it was ok since we were stuffed. On counting we did get 14 dishes. They did not provide the menu in the end. Was told we will receive it via email but we never got to. Among the other Michelin star restaurants we went to, this is the one we would like to come back at our next visit to NY

This is a 3 Michelin star restaurant...and so unsurprisingly there are truly no weak dishes in their fourteen course meal. Each dish has interesting flavors that meld together, including the desserts, which were playful and creative. Some of the supplements are unnecessary in my opinion, including the truffles, as that quickly adds up on the bill.

I want to first say this review is going to come off bougie, but when dinner costs as much as it does at Chef's Table, you expect higher standards. My wife and I have been to Chef's Table several times, but this was our first time since Chef Ramires was fired. Since the first time we ever eat at Chef's Table it had been in our top 3 restaurants in the world and a few times gave my favorite restaurant Per Se a run for its money. Sadly, after this last visit, Chef's Table fell very far from what we experienced. To start, we weren't welcomed back. I know that sounds petty, but it's the little things like that set that stand for high-end restaurants. I put this off with all the changes at the restaurant and didn't think much of it. Little did I know that was just the start of the disappointments. We sat at the counter, a place we sat before. However, this time, it felt like the stools were lower than before, or they raised the counter. My wife and I felt like we were at the kid's table as the counter came up to the middle of my chest. I'm not tall at 5'10", but I'm also not short, so it was strange. The lights at the counter were turned up. To spotlight the food. The lights should have been turned down at least 15%. The noise!! The guests at the tables spoke so loud I couldn't hear the sommelier explain the wines we were drinking. The room was like eating in a high school cafeteria due to so many people talking loudly. Again, I have never experienced this at Chef's Table. The food. Hummmm, My wife said it best to me. She said the food felt like they were trying to replicate Chef Ramires's food by trying to put their spin on it. What they did make was more misses than hits. I had a different second bit to my wife due to dietary restrictions. She had Wagyu and caviar, and I had fish with caviar. My wife loved her bit, but my bit was so bad. It tasted like fish left outside in the summer for three days and then severed. It took two glasses of wine, water, and the next two bits to get the taste out of my mouth. We also ordered two ads. The uni we truffles were extraordinary, but the other add-on was fish with caviar, which was very bland. The caviar used all night was not good. Again, the caviar felt and tasted like it had been sitting out for several days. Several dishes were good, but overall, it was very below par, especially when the cost of dinner with wine pairing, two add-ons, and tip was over $3K for two people. We weren't given a menu or any "goodie" to take home when we left. Again when you pay this kind of money you expect certain things. I hope they can work out these issues and get back on track. If they do, I will not be returning to Chef's Table.

Best meal I've had in my life. Each of the twelve or so courses was somehow better than the last and pulled me in a different direction of deliciousness (and that's saying something because the smoked salmon roe that was our first course was incredibly delicious that I wish I had three of those). The snow-like souffle with banana cream was the best dessert ever - the powdery texture combined with the subtle sweetness of the banana was everything you could want in a Japanese dessert. Really wish that was my last bite. Also enjoyed the speakeasy-esque location through the Brooklyn Fare grocery store - no signs to the restaurant, no markers, just wandering to the back until you find the host stand. Such a unique three star experience. Looking forward to coming back again (although might need to save up because the total came out to $600 pp lol)

What a fantastic experience! Every dish was delicious and creative. The textures and taste within each dish had amazing synergy. And it was truly wonderful seeing how they prepare all the dishes while seated at the counter. The staff was wonderful and very attentive. It was truly the best meal I've had.

Interesting location inside a fairly large grocery store. Restaurant is in the back corner and if you get there early, you can walk the aisles to pass the time. Food was very good and we really enjoyed watching them prepare the courses. Amazed and beautiful to watch the team worked together and prepare so many dishes. Some dishes did take longer to be served, but since you're watching them, you understand why. Highly recommend sitting at the bar for two people. It would be difficult to have a conversation for more than two people unless you sat at the corners of the bar. After you're seated and drinks are ordered, server goes around the bar and offers the upgrades to each reservation group. I cannot remember the prices, but there were several upgrade offerings like truffles on the uni and another order of uni. We declined but many did do the upgrade at the bar seating. I didn't feel like we had a main server as they took turns depending on what was going on with the courses and service in the dining room. I wish we were given a menu at the beginning because it was difficult to understand/hear what we were eating. When they serve the course, they explain what it is and where certain ingredients are from but it was a lot of info. Also disappointed that we did not get a menu at the end of the meal because I couldn't remember everything I ate. Favorites- Makeral- Was surprised it was not fishy tasting, wonderful textures Blue fin tuna - Yum and so pretty Waygu - Melts in your mouth Black tea dessert - I wish I didn't have to share as this was a shared dessert Caviar - very good and because it was in a deeper dish, portion was bigger than expected Okay dishes - Uni from Hokkaido - maybe half the bread on the bottom Madai Sea bream - slight fishiness, it was okay Corn Soufflé- interesting to use corn and fun to watch them prepare The guests sitting at tables were served the same dishes but sometimes plated differently. We were not offered coffee or tea at the end of the meal, but some people at sitting at the tables were having coffee. One bathroom is outside the restaurant and left of the hostess stand. Hostess will have to let you in as it is locked. Service was good, but could have been better. Courses were better than expected and we had an enjoyable dinner.