Tsubame | Kaiseki Inspired Omakase — Restaurant in New York

Can’t seem to put my finger on the food here. On one hand 225+ is a great value but then when you compare the food and service to the double price point sushi places (noz/shion/yoshino etc), I almost feel like paying double is justified in this situation due to how rough the service/food is. First dish was crab/seaweed/caviar with tozaru gelee, the gelee overpowered all the delicate flavors and each bite was just pure acid. Second was mochi with uni. Mochi was chewy with hard/burnt edges which stuck to your teeth. Sous chef was actually cutting off burnt bits off other people’s mochi. Sashimi course had a touch sinew in the fish so I had to shallow it whole. There was shirako but my partner said hers was very fishy. I can go and on about each course but the biggest letdown came to the nigiri course. The rice was very soft/overcooked with little seasoning. The letdown of the rice caused me to not enjoy any of bites of fish. The ginger was periodically refilled for me, but there was one particular section of ginger that was extremely spicy and it filled my mouth with an overpowering amount of spicy. My partner agreed with my feelings about the ginger.

Service was also quite spotty. I was waiting in line to use the washroom when I specifically saw that all guests were sitting at the counter. Turns out, one of the waiter was using the washroom. I never been to any 100+ price point restaurants were the servers would use the same washroom as the guests. Also the chef treated his group of friends with much more attention than certain other guests which I think is unprofessional. Other reviews said the chef was very personal and talked to the guests but the chef didn’t add any personal touch to anyone except his group of friends. Worth the 200+? Maybe, you do get to try some adventurous seafood. Quality? Definitely not worth it. Service? Spotty. Environment? Cramped seating, they could do with one less chair but that would make the seating an odd number. However, you have to give them some leeway since they are less than a year new so some kinks and rough edges would be ironed in. This place left with me with some conflicting feelings and even as I write this, I still can’t place how I feel or whether I’d come back. If the chef tweaked the quality of the fish and did a little bit more balance testing, maybe the price would...

Just had an unforgettable dining experience at Tsubame Kaiseki Inspired Omakase, and it was absolutely phenomenal! Every dish was thoughtfully crafted, bursting with flavors, and beautifully presented by chef Jay . Every bite was a work of art, and the attention to detail was impeccable. This omakase is a culinary journey that shouldn’t be missed. Can’t wait to come back! 🤩✨

✨ Sakizuke Starting off strong with the luxurious Uni & Caviar on Shokupan—a rich, creamy bite that’s the perfect blend of ocean freshness and buttery toast. Absolute indulgence! 😋

🌟Hassun Next up, the Toro Tartlet, Botan Ebi, and AnkimoEach bite was a delightful combination of textures and flavors, from the melt-in-your-mouth toro to the sweetness of the prawn and the silky monkfish liver. A trio that captures the essence of true omakase!

🔥 Yakimono An absolute showstopper: Miyazaki A5 Wagyu with Cured Jidori Egg Yolk. The wagyu was so tender it practically dissolved in my mouth, while the egg yolk added an extra layer of umami richness. Couldn’t get enough of it! 🥩🔥

🥚 Mushimono The steamed Hotate & Jidori Egg Chawanmushi with Caviar*was a silky, savory dream. The custard was perfectly smooth, and the scallop's sweetness with the caviar’s briny notes made this dish a highlight. ✨

🍲 Suimono A light yet flavorful Madai, Lobster Mushroom & Awashi Dashi soup—delicate and comforting, with a hint of umami that lingered with every sip.

🍚 Gohan The main rice course was a flavor bomb! Amaebi, Uni, Sujiko Donburi with a Seasonal Nigirizushi Selection was the ultimate taste of the sea. Fresh, vibrant, and full of flavor, this dish took me straight to Japan. 🇯🇵

🍮 Mizumono Dessert was a delightful Hokkaido Milk Panna Cotta with Kuromitsu & Fig, followed by a refreshing slice of Japanese melon and a warm cup of matcha. The perfect sweet ending to this...

I had an unforgettable dining experience at Tsubame NYC, a hidden gem in Tribeca offering a kaiseki-inspired omakase. With only 10 seats at the counter, the atmosphere is intimate, making it feel more like a private dining experience than a typical restaurant. Watching Chef Jay meticulously prepare each dish right in front of me was mesmerizing—every movement was precise, and you could see the dedication behind each plate.

The food was incredible. They use seasonal ingredients flown in from Japan, and change their courses to reflect the seasons, which makes each course feel unique and special. One of my favorite bites was the Grilled Scallop and Winter Melon in Scallop Dashi as the “Yakimono” course. The perfectly grilled Japanese scallop was an island floating on top of rich and umami-filled broth. It was rich yet balanced, with a melt-in-your-mouth texture. Another standout was the "Gohan" course, which featured seasonal sushi selected by the chef himself – this time, he showcased delicious aji, mackerel, sweet shrimp, and more. Every bite was perfectly executed, from the fresh sashimi to the beautifully plated small dishes.

The experience felt elevated yet welcoming, and the individualized service was top-notch—attentive, knowledgeable, and very personable. If you’re looking for an omakase in NYC that blends tradition with innovation, Tsubame is a must-visit. Just make sure to book in advance—seats fill up fast!...