"Thought NYC had its fill of Japanese chef's tables? Think again - the city's latest, Muku, just opened in Tribeca. Launched under the Kuma Hospitality Group (which counts fellow Tribeca restaurant L'abeille in its numbers), Muku plans to make its mark on the city's scene with an intimate, tasting-menu only set up. Just 20 guests can dine here a day."
"In line with the traditional concept of kaiseki, Muku's menu is delivered in a multi-course, tasting-menu style format, but is more formulaic that the 'I'll leave it up to you' style of more common omakase menus. The offering will change, but monthly rather than daily."
"The multi-course menu weaves through sushi, foie gras savory custard, grilled eel with mushroom rice, and egg-drop soup. The hand-made soba noodles, made using buckwheat flour shipped directly from Asanuma's family farm in Japan, are already marked out as a highlight. For an extra $75, you can add on a wagyu filet mignon course, too. To accompany, there is a standalone sake list, organized by style, as well as a full selection of fine wines and champagne."
Muku opened in Tribeca under Kuma Hospitality Group as an intimate, tasting-menu-only restaurant with just 20 seats. Chef Manabu Asanuma, originally from Yamagata, trained in Miyagi and worked under Koumei Nakamura and Hidenori Iwasaki before arriving in New York. The menu follows a kaiseki-inspired multi-course format updated monthly and emphasizes goho: raw, grilled, simmered, steamed and fried. Courses include sushi, foie gras savory custard, grilled eel with mushroom rice, egg-drop soup and hand-made soba using buckwheat from Asanuma's family farm. Optional wagyu add-on is available and beverages feature a sake list organized by style plus fine wines and champagne. Interiors are minimal and warm with ten ochre-yellow counter stools.
Read at Elite Traveler
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