To many New Yorkers’ delight, famed chef Toru Okuda has finally brought his kaiseki to the island of Manhattan with the opening of Okuda New York. This is the first stateside restaurant for the lauded Japanese chef, who currently owns and operates two restaurants in Tokyo—his two-Michelin-starred Koju and Ginza Okuda—and his Restaurant Okuda in Paris.
Kaiseki—a Japanese multi-course menu featuring seasonal ingredients—has made a name for itself in the Big Apple with restaurants like Hirohisa, Kyo Ya and new Michelin-star designee, Bar Uchū, making this opening widely-anticipated. The new small intimate space located near the High Line in Chelsea seats only seven people—and offers a private dining room for up to six—with no current plans of expansion.
Okuda believes the space truly represents the country of Japan: “It’s not only about the food,” he says. “It’s the minimal decor, the tableware, the ceramics, Kimonos and all the materials in the restaurant that makes the experience at Okuda unique and special.” Diners are expected to experience Japanese culture and kaiseki meal via the five senses.
Expect dishes to change often and to be reflective of the season. Soft opening dishes included uni wrapped in chutoro (medium fatty tuna), as well as “clear soup” with scallop shinjo (shrimp) dumplings and fluke topped with powdered bottarga. All ingredients are sourced either locally or directly from Japan.
The unknown-coursed menu will set guests back a cool $195 per person. And as tipping isn’t customary in Japan, Okuda New York is deemed a non-tipping establishment.
Okuda New York is open for dinner on Wednesday through Saturday from 6:00 p.m. to 9:00 p.m. and Sunday from 5:30 p.m. to 8:30 p.m.
Photos courtesy of Okuda New York.
