Muku
2026.02
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AGEMONO
A5 wagyu beef tenderloin cutlet, seasonal salad
GOHAN
Sawara, chirimen baby sardines, sansho
Caviar uni noodle
Crab curry
SOBA
House made soba with buckwheat from chef‘s hometown, duck dipping sauce
MIZUGASHI
Kotoka strawberry, sake lees ice cream
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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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