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Kaiseki Room

NY Times

Midtown, NYC

Two seatings per night at 5PM and 8PM, from Tue to Sat serving the chef’s tasting menu for $300 plus tax

Remember to savor Chef Yamada's signature dishes - donabe rice and hassun

Mentioned in NY Times, Robb Report, and Inside Hook

Kaiseki Room immerses guests in a fully sensory dining experience – from the design of the intimate room, to the gracious style of service, and the thoughtful progression of the visually mesmerizing, meticulously prepared tasting menu, inspired by the traditional zen tea ceremony. Chef Yamada calls on his many years of experience preparing traditional kaiseki cuisine to constantly reinvent his seasonal dishes with contemporary preparations, presentations and techniques, ensuring that guests always have a most unique experience. His signature dishes – donabe rice and hassun – undergo exciting evolution as he seeks to source and showcase the finest ingredients at the peak of their freshness.
- Kaiseki Room