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Michelin Guide - Tsukimi - One Star

"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.


Dezeen: Studio Tack designs intimate Tsukimi restaurant with moon-viewing in mind

Brooklyn firm Studio Tack has used white oak panelling, antiqued glass mirrors and alabaster lights to create a classy yet cosy atmosphere in this small Japanese restaurant in New York City.

Tsukimi offers a modern take on kaiseki, a type of Japanese haute cuisine involving multiple courses that are meticulously prepared and presented. The practice of kaiseki goes back hundreds of years.

The restaurant's name means "moon viewing" – a reference to a fall harvest festival that takes place on the night of a full moon.

The lunar event is often celebrated at home with family and friends. Its themes of "contemplation, gratitude and togetherness" provided the cues for Studio Tack's design.


Michelin - America’s Best Omakase Restaurants That Are Not Sushi

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.