Ikigai — Restaurant in New York

Ikigai – Fort Greene, Brooklyn Birthday Kaiseki with Polish soul

My incredible wife surprised me with a birthday dinner at Ikigai, and I’m still floating somewhere between Fort Greene, Kyoto, and Łódź. This isn’t just a meal, it’s a meditation on purpose, place, and the quiet joy of watching masters at work.

Chef Rafał Maślankiewicz, a fellow Pole with a pedigree from Masa and Eleven Madison Park, leads a serene 12-seat chef’s counter tucked under a nondescript townhouse. Ikigai operates as a nonprofit, with every dollar going toward fighting food insecurity. Yet the experience rivals the city’s finest.

The journey begins in the back garden with milk bread, chrysanthemum, beet, lotus, and a chilled tea that tastes like a breeze through a temple courtyard. Then guests are ushered into a semi-circle around the chef’s table where the choreography begins.

Each dish is a quiet revelation. Chawanmushi with corn, aged cheese, truffle - velvet with a funky wink Shima Aji with sudachi, shiso, buttermilk - bright, bracing, buttery Wagyu Tartare with cucumber, nori, dashi - aka zimne nóżki for the soul Special Tartare with ikura and Ossetra caviar - rich, briny, and celebratory Saba with tomato, basil, amazu - summer in a single bite Unagi with kinome, rice, maitake - earthy, smoky, transcendent Okinawa Potato with black garlic, red cabbage, banyuls - a moody, fermented masterpiece Tamagoyaki with black truffle, jidori egg, brioche - decadence meets restraint Kegani with sungolds, haricot verts, yuzu - delicate and sunlit Knedle with mochiko, black sesame, ume - knedle ze śliwkami i śmietaną reimagined as a dumpling duet between Japan and Poland

Throughout the evening, Chef Rafał and his team narrate the experience with quiet precision, offering gentle guidance and invitation, rather than instruction on how to approach each dish.

The staff are extraordinary, gracious, intuitive, and quietly joyful, making every guest feel like they belong in the rhythm of the evening.

The nonalcoholic pairings were thoughtful, balanced, and quietly celebratory.

The space itself is a masterclass in understatement. Different textures of wood, soft lighting, and music so subtle I didn’t notice it until the final course. Even the chopsticks, green and gold and gifted to each guest, feel like a civic honor

Ikigai isn’t just a restaurant. It’s a love letter to craftsmanship, community, and the kind of birthday that makes you believe in...

Ikigai is more than just a restaurant—it is a journey through artistry, tradition, and unparalleled innovation, all crafted under the meticulous hand of Chef Rafal Maslankiewicz. Nestled in Brooklyn’s Fort Greene neighborhood, this hidden gem encapsulates the true essence of kaiseki, elevated by Chef Maslankiewicz’s unique ability to blend Japanese influences with the soulful warmth of his Polish heritage. It is no exaggeration to say that Ikigai offers one of the most transformative dining experiences in New York City, a testament to the brilliance of its visionary chef.

From the moment you step into Ikigai, the attention to detail is palpable. The ambiance is intimate yet unpretentious, mirroring the philosophy behind kaiseki—a balance of harmony, seasonality, and simplicity. Chef Rafal, seamlessly marries technical precision with an artist’s flair, resulting in dishes that are as visually stunning as they are delectable.

Each course is a revelation, carefully curated to tell a story that evolves with the seasons. Chef Rafal’s ability to source the finest ingredients and transform them into unforgettable creations is awe-inspiring. . Every bite revealed layers of flavor, showcasing Chef Rafal’s mastery of blending traditional Japanese techniques with unexpected elements. It’s not just food—it’s an education in how flavors can transcend cultural boundaries.

Chef Rafal’s Polish heritage shines subtly but brilliantly . This thoughtful incorporation of his personal story adds depth to the dining experience, making it feel intimate and deeply human.

What truly sets Chef Rafal apart is his commitment to hospitality. Throughout the meal, he takes the time to connect with his guests, explaining the inspiration behind each dish and ensuring that every diner feels seen and valued. This rare combination of humility and talent is what makes him not only a chef but an ambassador of his craft.

The dessert course a playful exploration of texture and flavor.

Ikigai, under Chef Rafal Maslankiewicz’s leadership, is not merely a restaurant—it is a shrine to culinary artistry. Every detail, from the presentation to the flavors, speaks of passion, precision, and a relentless pursuit of excellence. Dining at Ikigai is not just a meal; it’s a moment, an experience, and a memory you will cherish long after the last bite. Chef Rafal deserves every accolade and more for creating this haven of...

If you just walk by the brownstone apartment building, you wouldn’t even have guessed that there’s a restaurant hiding in the half-basement, let alone that it is a Michelin-worthy restaurant. If Ceasar Ramirez, a Mexican chef, can do Japenese cuisine, why not a Polish chef from such great pedigree as Eleven Madison Park and Masa?! Once you’ve found the restaurant, you must ring the bell, and wait patiently to be ushered in, first to a tranquil outdoor space that’s more like a zen garden for meditation than a preamble for fine dining, where you sit, and relax, and have a cool long drink. Then a cold salad made of thinly sliced lotus root, slimy okra, and warm toasty bread. Once you’ve settled down your mind and spirit, and settled down your initial hunger, you are invited in to the warm-toned interior, and seated at the chef-counter only table. And then the dinner starts in earnest. Dish after dish of just pure perfections and delectable delights. Everything was just so good, it’s hard to pick one, or two, or three, favorites. Their signature dish is a quail egg (medium) surrounded by Hokkaido sea urchins resting on a warmly toasted carb, and sprinkled on top with edible flowers. The ginger rice bowl served with roasted baby carrots was quite memorable. The toro with caviar was very good, but the portion was a bit small for an extra $65. The non-alcoholic pairings were fantastic. I’ve done NA pairings in Alinea (Chicago), Bom (NYC), and A/O/C (Copenhagen). They all have this in common: some of the drinks were just weird. But Ikigai has mastered the NA pairing. Every drink was very good, and paired very well with all the courses, beginning with a sparkling chilled tea, and ending with a hot tea with dessert. Just very well thought out and thought through. Tonight was only their 19th night of service. A brand new restaurant that’s hitting all cylinders right out of the gate. Good luck to them. I’m sure a Michelin Star is soon...