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Tsukimi New York Yelp Reviews
Latest Reviews On Yelp
21 Reviews
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About a 3-3.
5: I've been wanting to try Tsukimi, so I was excited to come here for their kaiseki tasting while in town.Our menu for the evening was:+Wagyu - dungeness crab and karasumi+Bluefin Tuna - wasabi, leeks, and nori+Fluke - with yuzu kosho+Sablefish - kintoki carrots, konbu, and sage+Uni - with kaluga caviar, egg, potato, and rice; decadent and tasty+Duck - with celery root and myoga+Amadai - maitake and yuzu+Wagyu - Tokyo scallions and wasabi; one of the favorites of the evening+Unagi - with sansho peppers, pecans, and egg yolk+Strawberry - milk+Apple - raisins and earl grey+Chestnut - figOverall, the tasting was fresh and tasty, and I like the modern approach they take with it. Service was kind and friendly!The place is small and intimate, and I really liked the arch-shaped circular design; I also like the shelving where you can see the handmade stone- and ceramicware that are used to serve.It was kind of interesting that they had two counters where it faced one another; make sure you request to sit towards the end as you'll have a better view of the kitchen.The bathroom was very clean, too, which is also a plus!+modern kaiseki +friendly service
Be the first to ReplyI came to celebrate my birthday.
The first course was pretty tasty with the three little bite. The second course the tuna was so fresh that you can taste there is a bit of sweetness coming from it when you bite into it. the fluke wasnt my favorite as the fishas no flavor, but would taste very good if there is a sauce underneath the fish. The sablefish with soup was amazing, the fish is a little fatty and the soup was delicious. The uni dish was also amazing, the saltiness of caviar with perfectly cooked sushi rice with a little potato cruch to give it texture (best uni over rice I ever had so far) The duck was so tender I eneded up eating with the celery root on top with the sauce and it even made the duck taste even better.The amadai with yuzu sauce was very good as well and it came with cried mushroom which I am not sure how I feel I feel it wasn't a good pair would be better without the fried shitaki mushroom as the mushroom itself is small. I love beef especially a5 wagyu from Japan and I had eaten a few a5 wagyu as it usually melt in your mouth because they are fatty, they suggest you eat the wagyu with wasabi which interestingly does make it less fatty when you put it in your mouth and the tokyo scallion sauce was actually good. The eel also wasn't my favorite, while the rice with the soy raw egg was very good and the rice was cooked perfectly, the eel itself just taste like any other eel to me.The dining experience came with 3 different dessert. My favorite would be the fig and chestnut and there is also red bean at the bottom and they give you a cup of traditionally made green tea to complment the red bean. I also really like the apple souffle and the early grey ice cream, for the souffle is my first so I really have nothing to compare to but the favor was great. The early grey ice cream was pretty good. The strawberry milk was good but if the strawberry was diced and folded into the milky sorbert would have been even better but that just my opinion.The service here was great and they explain how everything is suppose to be eaten. They were all very nice. Somehow I wish that it was an open kitchen so I can see how they cook which would make it more interesting.All in all had a good time.
Be the first to ReplyWhat a fantastic experience.
My partner and I came here for an anniversary dinner and were blown away by the service and the food. It's pricey, but worth it in my opinion. Everything was spectacular, and the service immaculate. The uni in particular was the stand-out dish for me, and my partner really enjoyed the steak. We got the mixed-drink and wine pairings, and phewww we were looking a little flushed by the end. Don't underestimate the small cups! Whenever we try other Michelins now we always think it's good, but not Tsukimi! That's the only con I can think of for having such delicious food and creating such a memorable experience.
Be the first to ReplyINCREDIBLE, WONDERFUL PLACE.
If you want to ensure quality and a great meal, come here. You will not be disappointed.Every single item was FANTASTIC. The service and hospitality were incredible and I'd rather come here than other 3 Michelin star restaurants if that doesn't vouch for it enough.Great for a special occasion and wonderful for a date or anniversary. Thanks for an amazing time!
Be the first to ReplyCelebrated my bf's birthday there.
Super intimate atmosphere - we were impressed the moment we walked in. Only 6-party seatings in total. The dishes had a great variety and had slight fusion creations. All servers were attentive, polite and shared with us great details on each course. Taste wise, we indeed enjoyed all of the dishes. My bf received Happy Birthday and it was quite funny to see how many people in the room were also celebrating their b-days. Pleasant experience - will def come back again.
Be the first to ReplySigh. I was really hoping Tsukimi would be NYC's answer to
Sigh. I was really hoping Tsukimi would be NYC's answer to Narisawa--or at least the now defunct Sugiyama (RIP, oh great one)--but it wasn't quite there. Still, it's probably the best kaiseki/modern kaiseki NYC has to offer as it continues to be distracted by the overhyped omakase-style dining experience.What we got:Small bites: - Wagyu, unagi, egg: Lovely- Kanpachi, nori, yuzu kosho: Classic Japanese flavors- Bluefin tuna, truffle: A bit unimaginative for such a prestigious fish, plus the truffle was rather flavorless- Nodoguro, kabu, sudachi: Very tasty- Uni, kaluga caviar, egg, potato, rice: So much goodness in one dish- Duck, shishito: Surprisingly well done duck- Ezo awabi, daikon: Creative- Kinmedai, fennel, yuzu: My favorite dish of the night, but it should've been served with a spoon so that diners could really sop up the sauce- Wagyu, rice, egg yolk: Hearty- Concord grape, rose: Dessert #1. Fine - Corn, soy sauce, butter, popcorn: Dessert #1. Amazing. Truly. A brilliant way to harness the flavor of sweet corn in that classic, Japanese, "not too sweet" deliciousness way- Chestnut, fig: Dessert #3. I've been hoping to find a gelatin wagashi of the likes I had a at Sugiyama, and while this wasn't as interesting, it was a good effortFinal thoughts: While service was perfect, I did not like the layout of the restaurant. You essentially sit on two opposing counters facing other guests with nothing in between you but space for staff to move around. The kitchen is at one end of the counters, so you don't have a great view unless you're sitting closer to that end. I really hated making awkward eye contact with the diners across from me--it felt like every subway ride where you're trying not to look at the person seated across from you in case they're crazy.
Be the first to ReplyOne of the best meals I've had in the city.
I liked Tsukimi more than Chef's Table Brooklyn Fare and Le Bernardin. My humble opinion is that the style of food here is what Chef Ramirez aspired to make. Or maybe the other way around; Tsukimi improved upon Brooklyn Fare.It's a 12 course meal. Amuse Bouche +8 savory courses + 3 small dessert courses.Having a larger number of courses with smaller portions per course means each course is packed with depth of flavor. We were satisfied with every single course. There was a lot of variety that flexed the full breadth of what Japanese Kaiseki cuisine has to offer.The chef is also a genius of plating. The dishes had some of the most elegant design I've ever seen. Another restaurant I think that is comparable in this department is Core by Clare Smyth, a 3 Michelin star restaurant in London. So Tsukimi is punching above its weight class.We had:- Amuse bouche: 3 bites of truffle tamago egg + unagi + wagyu- Beautifully plated madai sushi piece with little flowers sprouting from the top- Bluefin tuna with truffle- This king crab type of soup that was perfect for the cold weather- Extravagant noodle bowl ('somen') with Hokkaido uni and caviar- A wonderfully flavorful dry aged duck breast- Miyazaki Wagyu with rice- few other savory fish courses- The main dessert was incredible. I don't know how to describe it. It was this puffy cloud thing that was firm but disintegrated in your mouth. Light and deliciousThe duck course was the best cooked duck I've ever had. The second best duck I've had was at Gabriel Kreuther.Incredible meal and I will be back. Service was also stellar - friendly and homey. If there's one ding I can give - I'm not the biggest fan of the lighting and decor. Tsukimi refers to the moon viewing holiday in Japanese culture so there are moon-related motifs in the restaurant. So maybe the lighting was for emulating moonlight. I think it could be a bit cozier with more glow lighting but that's just my humble opinion.
Be the first to ReplyI came here last week for dinner with two friends.
We had a good time, and it was one of my friend's first time dining at a Michelin star restaurant. Reservations was not too hard to get, I think we booked one week in advance for a Wednesday 8pm spot. It is notable that they only do two seatings each day: 5pm and 8pm.Tsukimi is a very unique kaiseki experience that is elegant in its taste as well as its presentation. It is a 12 course meal that takes about 2-2.5 hours. They incorporate high quality expensive types of fish that is native to Japan into their dishes. The setup is an intimate 12 seats around the center island. All the courses are served at the same time, so it is imperative you are not late. There are servers around the restaurant that help assist you if you need any help with anything, and to give you undivided service.I am unsure on how frequently their menu changes. But we had their Fall Menu. All the dishes we had are included in the picture I uploaded. I enjoyed every single course. Rather than talking about the whole 12 courses; I will only mention the highlights just so I can save the experience for yourself. Highlights:- Madai, Heimloom Tomato, Finger Lime, Okra: Madai (or Sea Bream) was fresh and delicious and the accompanied citrusy profile made it a refreshing course. I love the incorporation of okra in this dish. This was as an aesthetic pleasing dish as it was to taste.- Nodoguro, Lotus Root, Sudachi: Nodoguro (blackthroat seaperch) is a very tender and flavorful fish, it is accompanied with a citrus slice and lotus root based soup. The soup is very hearty and is refreshing to the palate. Perfect dish to have with the recent drop in temperature. - Somen. Kaluga Caviar, Ezo Awabi. Uni. Tomato: This is an interesting combination of two very expensive components: Uni and Caviar. Usually I don't like the idea of them together since they both have very strong distinct flavors and would overlap. But oddly enough it worked okay. Of course. do try caviar and uni on it's own before you decide to mix the whole thing. Nevertheless, an explosion of umami in this course!- Duck, Shishito: I think this is the main course of the meal based on how it is placed right in middle of the 12 course meal, and as depicted as the "full moon" on the menu. I think this might be one of the best duck I've ever had! It has a smoky yet very tender flavor profile. The shishito puree also was as close to perfection as it can be. I personally LOVED the shishito puree. Definitely one of my favorite course that night!- Kimedai, Fennel, Yuzu. (8th photo): Kinmedai (golden eye snapper) is one of my favorite fish, and thus it has made my highlights. The fish skin is slightly seared to crisp. The fish itself is very juicy and full of flavor. The fennel and yuzu was a good pairing to balance the savory texture of the fish.Overall: We had a very good experience! The service was spectacular as expected from a Michelin rated restaurant. Our servers were knowledgeable and it made our experience much more enjoyable. Would highly recommend to anyone who's looking for fine dining w/ a great kaiseki experience!
Be the first to ReplyI actually found out this place had a Mich star after I ate
I actually found out this place had a Mich star after I ate there. But it's not even remotely surprising. I think the most surprising part was the negative correlation between how unbelievable the food was and how snobby the staff was. They were extremely professional, but very sweet and caring. It just showed how much passion the entire place puts into every part of the experience. The food speaks for itself. You'll have to pay a premium, but if I had to sit down and think about it... probably the best meal I have ever had
Be the first to ReplyFood is fusion at best.
Not seasonal nor fresh ingredients. Very loud. Not chef's table set up, if that what you were looking for
Be the first to ReplyAs everyone has said, the service was amazing! Small,
As everyone has said, the service was amazing! Small, quaint spot with excellent decor and the bathroom was soooo serene. All the foods were paired perfectly. I would come back again.
Be the first to ReplyIm not sure where to start .
..The service is impeccable First came here in April 2021 Second time in Feb 2022 and the staff recalled that one of the folks from our party is left handed (to properly set up the utensils)! I mean the attention to detail cannot go unnoticed/unappreciatedIngredients are fresh and flavors are "clean"Im a big fan of when food feels fun and that's exactly what this place has to offer Drink pairings are also superb and just as noteworthy as the food Every bit of the of the experience is worth writing home about. i
Be the first to ReplyIt has been a struggle to find a good kaiseki restaurant
It has been a struggle to find a good kaiseki restaurant ever since Okuda closed during the pandemic. Tsukimi has wonderful selection of seasonal ingredients. I also loved their selection of some of the finest Imari plates. However I still don't think it has space for improvement before calling it the best Kaiseki in the city.
Be the first to ReplyBrought my partner here last night for her birthday and we
Brought my partner here last night for her birthday and we left already looking forward to our return. Behind the nondescript entrance is a culinary experience well worth the price per person and upfront service charge. Upon entry, you're warmly greeted, quickly checked in (names, vaxes, etc.), and brought to your seats only feet away. A soothing eclectic mix of contemporary/pop elevator music tests your knowledge of songs and is played at a volume loud enough to discern the song, yet low enough to hear a little of the other diners' conversations. It appeared to be couples night as the couples' chairs were nicely spaced from adjacent couples with 6 chairs each along 2 bar-type counters looking across from each other. There were 2 empty seats, so only 10 diners showed for the dinner. Drink service is prompt and there is a nice selection of sakes, wines and 5-6 different beers. We had tap water, a bottle of sake and I had a bottle of Baeren Schwarz black lager. The diversity of courses kept everything interesting and the creativity with each dish demonstrated forethought that some other michelin starred restaurants fail to show (inadvertently or otherwise). Our 3 favorite dishes were (not in any order):-The uni, which was creamy and briny over an egg, potato and rice concoction that had a hint of cheese flavor topped with a full teaspoonful of Osetra caviar! A nice mix of basic and extravagance! -The Dungeness crab bits in a warm chowder/soup comprised of mainly an egg custard-like base with shaved lily bulbs on top. A nice winter dish and warm in the belly! -The Wagyu was cooked medium rare and had some fat that was delicate and flavorful with horseradish sprinkled on top. Underneath was white rice with an egg yolk. This was the last savory dish and I was almost full before this point. This definitely satisfied the carnivorous part in me! Overall, we were very pleased with each dish's novelty and creativity and the ingedients were top notch (some main proteins were imported directly from Japan)! The service was on point, napkins were replaced, and water glasses were always filled. The whole experience was intelligently planned and the menus were a nice added touch and nicely presented. I could see a 2nd michelin star added in the future! Btw, the restroom is super clean! Sorry if the pics are out of order...I can't figure out yelp's ordering system.
Be the first to ReplyI went there with my family.
The first time of my kids to have a Michelin star dinning pretty good experience for them. The service was awesome also dinnerware was really pretty. The food was amazing.
Be the first to ReplyGreat modern kaiseki, utilizing some of the best local
Great modern kaiseki, utilizing some of the best local ingredients, some french touches. Many of the courses felt really familiar except they utilized ingredients such as cashew milk for tofu. Most kaiseki places will put out a boring plate of sashimi, but here it was a refreshing combination of yuzu, finger lime, and micro mustard greens. Every course was beautifully plated. Pacing of the courses, and progression seemed well thought out.Service was just top notch. Attentive without being intrusive.My only complaint is that some of the courses were one biters, wish they were two. It is also kind of sad that there arent many kappo\kaiseki places left in NYC, but I am glad a place like Tsukimi is still around.
Be the first to ReplyEverything was interesting and delicious! Favorite:
Everything was interesting and delicious! Favorite: egg/uni/cavier the rice and mashed potato in it was phenomenal!Potato chip ice cream balanced the sweetness in apple soufflé. Would love to be back!
Be the first to ReplyTucked away on E 10th Street is Tsukimi; it can be easy to
Tucked away on E 10th Street is Tsukimi; it can be easy to miss if you're just walking by. But once you enter, it transports you to a completely different world in East Village. It's quaint, quiet, and intimate; at the time of my reservation, there were only 4 other parties sitting around the bar. The employees are so friendly and knowledgeable, and provided great recommendations for drinks. Each dish was delicious and left me pleasantly surprised; this was my first time experiencing kaiseki. Needless to say, I will remember this experience for the rest of my life. Tsukimi is truly well-deserving of their Michelin star!
Be the first to ReplyNewly minted Michelin star dinner for my birthday.
YES PLEASE. My sister has been dining here for quite a while prior to Tsukimi gaining their well deserved star. We made plans to come here for my birthday months in advanced, hyped up and even more hyped up since gaining their star! I love Japanese cuisine and have been meaning to try out more kaiseki course offerings.Let's just say Tsukimi did not disappoint. Each course in their October menu was a party in my mouth. Staff was equal parts professional, friendly, and perceptive to our needs. If I were to rate each course, I would say it just gets better and better as it progresses. We were seated closest to the kitchen which I absolutely appreciated as I love peeping at chefs (maybe to steal some chef secrets... ). My favorite dishes were the dessert courses of course!The apple souffle dish that was baked using a whole cored fuji apple and the paired potato chip ice cream was exceptionally divine! ProTip: when they ask you if you want still or sparkling, say TAP. Because NYC tap is amazing... and let's be real, we're all bougie for coming here but not bougie enough for $15 bottle of water :D
Be the first to ReplyTsukimi is not just a restaurant, it is an experience.
The space is intimate and communal. Each seating is only for 24 people. Don't be late, or they will start without you. And believe me, you will not want to miss a single morsel. Every single course was exceptional. The pacing is perfect. The staff was friendly and professional. It is almost impossible to pick favorite courses, but the uni, caviar, egg, potato, and rice was divine. Also, the wagyu beef was like a religious experience. I never wanted the flavor to leave my mouth. The main dessert course was a revelation. Green apple soufflé served in the apple with potato chip ice cream. The soufflé was ethereal and the ice cream was mind blowing. Green apple and potato chip is the pairing you never knew you needed. While they offer a wine and sake pairing, we had very delicious great tea. I thought it was a great non alcoholic alternative. This was a lovely and tranquil dining experience. The twelve courses lasted 2.5 hours yet you never wanted it to end because it would somehow break the spell. We cannot wait to go back with the change of season.
Be the first to ReplyI am very impressed with Tsukimi.
All of the dishes were pleasant. My favorite was the uni with egg, salmon, and caviar - it was divine. I would say that half the courses (uni, tempura fish, tofu, tuna onigiri) were extremely delicious, while the others were pleasant but not extraordinary. Still, it is a worthwhile experience and kudos.
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