"The caviar, uni, and egg dish has been in Akiyama's repertoire since he worked at the now-closed NYC restaurant Lan. It's presented as a rich chawanmushi, topped with generous uni and caviar. The nigiri course comes with three pieces, including the aori aka, in which the bigfin reed squid is chopped and intricately layered; the texture was far creamier than I ever expected squid to be."
"The last savory course is a three-parter: some of the best rice I've had in a while, a baby sardine mash, and a piece of medium-rare duck. Executive sous chef/pastry chef Noriko Nishida ends the meal with beautiful, not-too-sweet desserts. There's a lovely persimmon souffle served in the peel of the fruit with a cashew ice cream on the side."
"The tasting counter is one of the more unique ones I've experienced: Two sets of six counter seats face each other, sandwiching the service area. The servers and chefs serve each group separately instead of talking to everyone at the same time. The restaurant signals new seasonal menus by the colors of the noren at the door."
Tsukimi, a one-Michelin-starred kaiseki restaurant in the East Village, has operated for six years under co-owners executive chef Takanori Akiyama and manager Karen Lin. The restaurant's name means "moon viewing," referencing an autumnal festival. The $250 twelve-course tasting menu features signature dishes including a rich chawanmushi topped with uni and caviar, nigiri with intricately layered bigfin reed squid, and a three-part final savory course with premium rice, baby sardine mash, and medium-rare duck. Executive sous chef and pastry chef Noriko Nishida creates refined desserts, including a persimmon soufflé and a delicate strawberry and white bean wagashi. The restaurant features a distinctive counter design with two facing sets of six seats, allowing servers and chefs to serve each group independently. Seasonal menu changes are signaled through the colors of the noren door curtain.
Read at Eater NY
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