Tsukimi

Tsukimi opened in June 2019 in the East Village. The name refers to Japanese moon-viewing (tsukimi). Chef Takanori Akiyama and manager Karen Lin run a compact counter tasting (about 12 seats) with a frequently changing seasonal menu and a sake program that has drawn notice for female toji-led breweries. Michelin awards one star and highlights restrained seasonality, including a chawanmushi with oyster, uni, and caviar in inspector notes. Eater’s 2025 dining report still treats the room as a discovery-feeling kaiseki at roughly a $250 tasting, booked via Tock or OpenTable, ending with matcha service. Dietary flexibility is limited; the house asks guests to write ahead for restrictions.

Guests emphasize serene service, plating, and intimate counters. Uni and caviar chawanmushi and sake guidance get named often. Total cost climbs once pairings are added; prepaid non-refundable booking rules frustrate some; a few wish for more substantial meat courses relative to price. Walk-ins are not the model; plan ahead.