Muku
Authentic Japanese restaurant · Tribeca ·
Kaiseki tasting menu with seasonal ingredients, five cooking techniques
Kaiseki tasting menu with seasonal ingredients, five cooking techniques
"Newly starred and intimate, with counter seats for around ten, this ambitious restaurant punches above its weight with a kaiseki-inspired menu that highlights goho—the Japanese rule of five—spanning raw, grilled, simmered, steamed, and fried; seasonality is paramount, and these meticulous dishes showcase an impressive mastery of flavors." - The MICHELIN Guide
"New in Tribeca, this kaiseki spot received its first Michelin star." - Melissa McCart
"An intimate, ten-seat kaiseki in the former Ichimura space, this restaurant’s $295, 10-course menu overseen by chef Manabu Asanuma unfolds in seasonal ceramics with dishes like hairy crab with tomato, caviar, tosazu jelly, and shiso flowers; chawanmushi with foie gras, nameko mushrooms, ginkgo nuts, and mitsuba; and unagi rice with maitake mushrooms, chicken soboro with chives, and pickles. Other courses highlight Asanuma’s range — think hairy crab chawanmushi with persimmon and foie gras, Pacific mackerel with ikura, and matsutake rice wagyu — but the distinctive note is a soba course: Yamagata soba noodles with scallion, chives, and sesame oil, crafted from Mogami Wase buckwheat grown on his family’s farm in Yamagata Prefecture. The result feels personal and polished, reflecting a résumé that runs through Ucho, Odo, and Sushi Ichimura." - Andrea Strong
"For high-end Japanese dining, this very recently opened Tribeca tasting menu restaurant took over the Sushi Ichimura space and now focuses on a kaiseki approach." - Nadia Chaudhury
"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