Tsukimi
Japanese restaurant · East Village
228 E 10th St, New York, NY 10003
Highlights
Modern kaiseki highlighting seasonal ingredients, intimate setting
Modern kaiseki highlighting seasonal ingredients, intimate setting
"A 12-seat kaiseki tucked behind an unassuming storefront, this space required extreme precision: every bowl and piece of service is choreographed and stored, two central bars handle all service because there was no room for tables, and individual wood frames and circular mirrors define each guest’s area, producing an intensely crafted, singular dining experience." - ByKate Kassin
"East Village kaiseki spot Tsukimi earns one star. Dinner is $265 per person." - Eater Staff
"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
"East Village kaiseki spot Tsukimi earns one star. Dinner is $265 per person." - Eater Staff
"Simplicity is the peak of elegance" seems a fitting adage for this stunning kaiseki counter. In Japanese, "tsukimi" means moon viewing (a harvest festival honoring the moon at its fullest and brightest); and following the moniker quite literally is a central motif of the moon. Illuminated shelves of ceramics and mirrored panels reinforce this light-bright aesthetic. Service is seamless and unaffected, enhancing the overall experience.The progression of the these whimsical, seasonal courses is strategic and imaginative. To start, chilled caviar with warm scrambled eggs and potato purée. Up next, chopped scallop matched with sea buckthorn sauce and a nori crisp for crunch.Beverage pairing is available, but stick to à la carte for an ace sake selection." - Michelin Inspector
