New York Tsubame (Swallow) | When Kaiseki Meets Sushi 🌟

On my birthday, due to some unpredictable changes, I ended up celebrating here. 🎂 🌿🌟 This restaurant is an omakase inspired by kaiseki cuisine, opened by the owner of Koyo, so many of the first dishes feature seasonal ingredients. 🌿 🐟Appetizers Amaebi with Uni: The sea urchin was particularly fragrant, adding a nice touch to the dish. 🌿🌟Hassun: Monkfish liver mousse, tuna tartare, and herring with kelp. The herring was a bit fishy, and the tuna tartare lacked depth in flavor. Mushimono: Chawanmushi made with organic eggs better than those from the mainland, topped with a layer of kelp and a thick, savory sauce. It was quite delicious! 🌿🌟 Yakimono: Sea bream with eggplant. This dish was pretty forgettable. Soba Udon: This was a pleasant surprise! I haven't seen this in other kaiseki places in New York. The udon was imported directly from Gunma Prefecture. It wasn't as chewy as Godaime's, but still quite good. 🍜 🍣10 Pieces of Sushi 🌿🌟I can't quite remember all the fish, but the highlights were: Botan Ebi: So sweet and delicious! It was the best part of the meal. White Shrimp: I was thrilled to try this for the first time. 🌿🌟 Horse Mackerel: It was also very tasty. Sea Urchin: The uni was sourced from Toyosu, but it wasn't as sweet as I expected. Maybe I'm just too picky? 😝 #NewYork 🌃 #NYCJapaneseCuisine 🍣 #NYCEats 🌟