2025 Winter Kaiseki Menu
Our tasting course changes seasonally. Please note our menu can change from day to day depending on the availability of ingredients.
Winter Ingredient Highlights
Embracing the Japanese philosophy of shun - 旬, or peak seasonality, Chef Takanori Akiyama’s Winter kaiseki menu at Tsukimi invites guests to experience the "King of Fish"—the rare Kue (Longtooth Grouper). This elusive winter delicacy, often called the "phantom fish" due to its scarcity, is prized for a high fat content that develops a deep, refined sweetness during the coldest months. At Tsukimi, the Kue is paired with earth-bound Maitake mushrooms and the bright, citrusy acidity of Sudachi, creating a harmonious balance between the rich, gelatinous texture of the deep-sea grouper and the vibrant aromas of the winter harvest.
As the journey progresses, the menu highlights the interplay of land and sea through a luxurious combination of Dungeness Crab and Matsutake mushrooms. While Matsutake is traditionally the "king of autumn," its presence in this winter transition adds an ephemeral, pine-like fragrance to the sweet, succulent flakes of crab, which reach their peak meatiness and flavor in early 2025. This course embodies Tsukimi’s minimalist approach to kaiseki: using high-quality, seasonal ingredients to tell a story of warmth and gratitude as the winter moon rises over the East Village.