Tsukimi

"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

"Located in the heart of the East Village, Tsukimi offers a modern take on kaiseki, a multi-course Japanese dinner. The name Tsukimi translates to moon viewing and refers to the mid-autumn harvest festival honoring the moon at its fullest and brightest."

"The name Tsukimi references the mid-autumn harvest festival honoring the moon at its fullest and brightest. With that seasonal approach in mind, Chef Takanori Akiyama has created a deeply personal interpretation of a proper kaiseki meal." - The MICHELIN Guide