Muku
2026.02
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OWAN
Lotus root cake, uni, white miso soup

OSHINOGI
Mochi rice, Japanese whiting, caviar, yuzu

OTSUKURI
Seasonal sashimi selection

YAKIMONO
Kinki rockfish, chrysanthemum greens purée, crispy fried onions

SUNOMONO
King crab, white asparagus, Tosazu vinegar

NABE
Amadai tilefish, bamboo shoots, yuzu kosho
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Opened in Tribeca in September 2025,「Muku (無垢)」is one of the newest additions to New York’s growing kaiseki scene—and one that made its mark remarkably quickly. Led by Yamagata-born chef Manabu Asanuma (浅沼 学), the restaurant earned its first Michelin star barely two months after opening.

Rather than following the rigid structure of traditional kaiseki,「Muku (無垢)」takes a more contemporary approach to nihonryori, built around goho (五法)—the five classical techniques of raw, grilled, simmered, steamed, and fried. Seasonality and Japanese technique remain at its core, but the expression feels distinctly modern: clean flavors, thoughtful compositions, and occasional touches of luxury woven into a restrained progression. It is a fresh interpretation of kaiseki that respects its foundations without feeling confined by them.
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@restaurantmuku.nyc @chef_manabu.nyc @kokisotome
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