Tsubame | Kaiseki Inspired Omakase

If you know what's good for you, you will run, not walk, to Chef Jay’s Tsubami before they get a couple of stars and double their prices! They serve both Kaiseki (non-sushi chef’s selection courses) and traditional omakase. Both were excellent! The taste, originality, presentation, and intimate atmosphere were all exceptional! I go to many restaurants with tasting menus, and I was thinking recently that they all, while excellent, started to look and taste the same. Tsubame stood out! The restaurant is intentionally minimalist, but no detail is overlooked! From a little coaster for your phone to the bird sounds piped into the bathroom. And give some love to Raj, the maitre d! He’ll correctly guess your name from the reservation. Explain each dish. And he can make an intelligent conversation about everything from where to eat in New York to the future of AI! I couldn't be more impressed with this restaurant, and I think you won't be either!

Tsubame, named after the Japanese word for swallow, is a reflection of Chef Jay’s roots and refined culinary vision. Starting his journey at just 12, Chef Jay now crafts kaiseki inspired omakase with unmatched attention to detail. The cozy, beautifully designed space sets the mood for a deep and personal dining experience. Every ingredient is carefully selected not just for quality, but for the BEST part of THAT quality. Let Tsubame guide you through the seasonal tasting menu sourced from around the world. Each course flows effortlessly into the next like a gentle stream from appetizer to dessert. With a constantly evolving menu based on season, Tsubame offers the best of the best with surprises and satisfaction every time.

We had the pleasure of dining at Tsubame and were truly impressed by the impeccable service provided by Mr. Raj Basel. As the Guest Relations & Beverage Manager, Mr. Basel exemplified professionalism, grace, and an unwavering commitment to excellence. From the moment we arrived, he welcomed us with warmth and genuine hospitality. His knowledge of the menu and thoughtful beverage recommendations greatly enhanced our dining experience. It was evident that Mr. Basel takes great pride in ensuring that every guest feels valued and cared for. Thanks to his attentiveness and dedication, our evening at Tsubame was not only enjoyable, but truly memorable. We are deeply grateful for his outstanding service and look forward to returning soon.

We had the most incredible omakase experience at Tsubame last night. Everything — from the exceptional freshness and quality of the seafood to the flawless service — was simply outstanding. Every dish was a delightful surprise, beautifully presented and full of flavor. The attention to detail and warm hospitality made the evening feel truly special. We can’t wait to return and relive this unforgettable culinary journey. Highly recommended!

Tsubame is an absolute gem. The space is beautifully decorated—elegant yet warm—and the intimate setup makes the whole dining experience feel personal and special. The kaiseki menu was stunning from start to finish, with each course thoughtfully crafted around the season and the freshest available ingredients. Every bite felt intentional and balanced. The pricing was very fair for the quality and care that goes into each dish, and the staff were incredibly friendly and attentive without ever feeling intrusive. Their explanations of the courses and genuine enthusiasm for the food added so much to the evening. Overall, Tsubame delivered a perfect balance of atmosphere, flavor, and hospitality. I can’t wait to come back for another seasonal menu.

One of the best kaiseki omakase spots out there! I took my fiancée here for her birthday and we both loved it! We didn’t know this beforehand but found later on that Chef Jay was the owner of Gaijin and Koyo from Astoria. We use to go there all the time when we lived in Queens. We didn’t know Chef Jay owned it since it was Chef Mark and Chef Darry at the counters for all the time we went. They had one of the best omakase menus. My fiancée and I were shocked that we somehow chose a restaurant that ended up being owned by the same chef from our favorite omakase restaurants.

Tsubame delivers an incredible omakase experience. Every course is fresh, beautifully presented, and full of delicate, balanced flavors. The ingredients are top quality, and the attention to detail really stands out. The chefs are warm and professional, creating a calm, intimate atmosphere that lets the food shine. It’s refined, thoughtful dining done right — definitely one of the best omakase spots in the city. 🍣🔥

I had an unforgettable dining experience at Tsubame NYC, a hidden gem in Tribeca offering a kaiseki-inspired omakase. With only 10 seats at the counter, the atmosphere is intimate, making it feel more like a private dining experience than a typical restaurant. Watching Chef Jay meticulously prepare each dish right in front of me was mesmerizing—every movement was precise, and you could see the dedication behind each plate. The food was incredible. They use seasonal ingredients flown in from Japan, and change their courses to reflect the seasons, which makes each course feel unique and special. One of my favorite bites was the Grilled Scallop and Winter Melon in Scallop Dashi as the “Yakimono” course. The perfectly grilled Japanese scallop was an island floating on top of rich and umami-filled broth. It was rich yet balanced, with a melt-in-your-mouth texture. Another standout was the "Gohan" course, which featured seasonal sushi selected by the chef himself – this time, he showcased delicious aji, mackerel, sweet shrimp, and more. Every bite was perfectly executed, from the fresh sashimi to the beautifully plated small dishes. The experience felt elevated yet welcoming, and the individualized service was top-notch—attentive, knowledgeable, and very personable. If you’re looking for an omakase in NYC that blends tradition with innovation, Tsubame is a must-visit. Just make sure to book in advance—seats fill up fast! Highly recommend!

Superb kaiseki inspired omakase menu. At 225/pp it is upper tier in NYC but the menu was balanced with various fresh ingredients and a stellar array of nigiri. Attention to detail was obvious by Chef Jay and overall, this was a very polished dining experience that delivers even at this price point. Food: 9/10 Service: 9/10 Vibe: 9/10 Value: 7/10

We came for a 5:30pm seating on our wedding anniversary. The staff did a great job from the moment we walked in to acknowledge our anniversary including a complimentary glass of sake. They also gave us an extra anniversary dessert. We had 19 courses and they were delicious! So much food. We were definitely full at the end. The auction grade uni was my favorite at the end. They start off strong w an uni + caviar piece. Highly recommend.

One of my favourite omakase experiences ever in the heart of New York City Ambience is simple, and I absolutely love the aesthetics of all the plates and decor that is used. The menu changes bi-weekly, so it's interesting to see what the new menus are Chef was very knowledgeable with the sourcing of all the ingredients - can definitely tell its quality food through how he shows it to customers. Everything on the tasting menu was so fresh and unique, it's truly an experience you wouldn't want to miss. For the drinks - we ordered their specialty tea sets and one of the best Yuzu Sake we have ever had!

Chef Jay and his team have created something special - a creative, well executed, intimate, unpretentious restaurant. The menu is delicious really reasonably priced despite the recent extreme rise in NYC fine dining prices. Really enjoyed the breadth of flavors and seasonal ingredients which combined kaiseki, sushi, and a little French technique. The ambience is intimate yet upbeat in a brightly lit minimalist modern room that bumps lo-fi music. Service is attentive. My favorite part of the meal aside from the exquisite food, was chatting with Jay about his background as well as learning about all of the ingredients, their seasons, and where they're sourced from. A few standouts were the snow crab with yuzu jelly, seaweed, and shiso flower, the monkfish liver mousse over toro, the uni over grilled miso, and the lovely soup with baby eels. All of the sushi pieces you can see in the photo were well prepared and the red vinegar rice was full of umami, but not overly seasoned. I really hope this restaurant continues to grow in success, it's one of the few fine dining restaurants in the city I would like to return to. I didn't feel robbed after and Jay was extremely personable and comes from a non traditional sushi chef background. Well done Jay and team, can't wait to return.

Serene omakase counter newly opened in the center of the NYC omakase scene itself. Even from the outside Tsubame's bright interior radiates warmth. Inside is equally well lit with a clean, uncomplicated decor. Service is excellent and it feels the whole crew is excited to be on the team here. Chef Jay is an obvious professional and so knowledgeable on ingredients and sake alike. He has a hand in every bite in the meal but one chef for 10 guests did affect the pacing. For the amount of food I think a nearly 2.5 hour seating time was too long. The sake menu here features more rare and unique varieties but the least expensive bottle will set you back over $100 at a huge premium. The strong suit here were the prepared courses which made sure to represent different cooking techniques. I particularly enjoyed the risotto with uni and osetra. The tempura course was fried to perfection. The composed dishes were delicious with excellent ingredients and deep flavor. The uni, featured 3 times in our meal, was especially good - sweet and firm. I was a bit disappointed not to find the variety I expected based on the Instagram page. I was looking forward to king crab, lobster mushroom, Shako, and Hokkako. Unfortunately the most exotic fish was nodoguro which is quickly becoming an NYC staple these days. The nigiri progression, featuring just 6 pieces, in general was a miss. The rice is heavy on seasoning and the nigiri are ungarnished so they kind of blend into each other. This is with the exception of the 20 day dry age O toro which was beyond reproach. Overall, $225 price tag is fair for the duration of the meal, thoughtfulness of the composed dishes, and the number of times uni and caviar make an appearance. I will likely be back as I am sure the menu changes frequently.

Made a reservation for 2 and paid the full $600 amount to hold our seats. Later realized I booked my the reservation for the wrong day. I tried rescheduling by calling 3 times and emailing twice only to finally get a response 2 weeks later saying that they are unable to accommodate the change request and unable to refund any portion of the deposit. I just donated $600 to a Michelin restaurant without eating a bite of food...

Everything we had was very tasty. There were a lot of expensive ingredients used like truffle, uni and caviar which I appreciate. We both left feeling quite hungry and I would not consider myself as someone with a huge appetite. We also went celebrating a birthday which we mentioned ahead of time and did not receive a candle or any acknowledgement. For the price I was a bit disappointed in the experience.

Amazing experience!! Went for my boyfriend's 30th bday and was a great dinner. The staff went above and beyond to make it feel special, and the food was perfect. Highly recommend!

This is a very delayed review , it definitely does not deserve 2 stars. I was lucky to be able go during its soft opening in the summer which was cool! I really enjoyed the appetizers especially the wagyu or duck (it's been a while I forgot lol) udon with the egg, the little toasted bread and the uni and the sampler! We were pretty stuffed after the entire course. The sushi portion was great extremely fresh, I really liked the rice as well. I would definitely go back if I have another chance.

Creativity + Excellence . Omakase for $225 includes 18 courses at Tribeca's newest sushi bar. Chef Jay has opened his second NYC restaurant after the success of Koyo in Astoria, this one takes the Kaiseki-theme to a new level. Higher end ingredients, a more thoughtful progression through 7-8 nigiri and several spectacular dishes. Highly recommend

Amongst the best in NYC omakasi. Highly recommend. Chef jay is amazing and the fish is fresh from Japan.

Great ambiance, but not sure about the price point and the variety offered. Echoing what another consumer reviewed, the sushi pieces were heavy on the seasoning, so a lot of the times I wasn't able to savor the natural sweetness/tender texture of the fish pieces.

Went here last night and it was excellent! Their combination of excellent sushi along with numerous cooked dishes was refreshing! We enjoyed the service and the food at this 10 seat unique experience. The Osetra on potato cake was my favorite and the three treatments of Uni from different places were amazing. Great selection of sake with wonderful service left us full and happy when we left. Thanks Tsubame!

Creative thoughtful menu of seasonal ingredients. Wonderful dining experience. Will definitely be back.