Tsukimi

Tsukimi Tsukimi offers a modern take on kaiseki. The name translates to moon viewing and refers to the mid-autumn harvest festival.

While we partake in the harvest of the earth, we celebrate contemplation, gratitude, and togetherness.

June reservations are now open, and with summer just around the corner, there is still time to experience our Spring Men...
05/22/2026

June reservations are now open, and with summer just around the corner, there is still time to experience our Spring Menu!

Since opening in 2019, our chefs have never repeated the same seasonal menu twice - each spring is a completely new expression inspired by the seasonal flavors of Japan. We invite you to join us before the season comes to a close.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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michelinstar

Spring Sake Pairing pouring now!❀ Hakkaisan Awa ❀ Nanbu Bijin All Koji ❀ Izumibashi Kimoto Junmai ❀ Fukucho Junmai Gi...
05/01/2026

Spring Sake Pairing pouring now!

❀ Hakkaisan Awa
❀ Nanbu Bijin All Koji
❀ Izumibashi Kimoto Junmai
❀ Fukucho Junmai Ginjo Spring Nama
❀ Harada Arabashiri .222
❀ Masumi Arabashiri
❀ Oka Sake Bermutto

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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Spring Sake Pairing pouring now!❀ Hakkaisan Awa ❀ Nanbu Bijin All Koji ❀ Izumibashi Kimoto Junmai ❀ Fukucho Junmai Gi...
05/01/2026

Spring Sake Pairing pouring now!

❀ Hakkaisan Awa
❀ Nanbu Bijin All Koji
❀ Izumibashi Kimoto Junmai
❀ Fukucho Junmai Ginjo Spring Nama
❀ Harada Arabashiri .222
❀ Masumi Arabashiri
❀ Oka Sake Bermutto

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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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May reservations are open, and our Spring Menu is in full swing!  We start off the night with charcoal-grilled Hotaru Ik...
04/24/2026

May reservations are open, and our Spring Menu is in full swing!  We start off the night with charcoal-grilled Hotaru Ika, Firefly Squid, coming from Toyama prefecture gently perched on top of grilled Takenoko, bamboo shoots.

Book your seat soon while these ingredients are still available and experience what Chef Akiyama and his team have thoughtfully created for this Spring season!
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Meet the Dekopon—Japan’s prized mandarin, instantly recognizable by its signature crown. In the U.S., it’s known as Sumo...
03/31/2026

Meet the Dekopon—Japan’s prized mandarin, instantly recognizable by its signature crown. In the U.S., it’s known as Sumo Citrus, a nod to the topknot-like bump that gives this fruit its character.

This spring, we celebrate its vibrant sweetness in a delicate dessert: paired with sage ice cream, apricot kernel foam, and a gentle drizzle of honey. Bright, aromatic, and quietly complex—each bite captures the essence of the season in full bloom.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Spring is in the air—and with it, a new chapter begins. Our hand-dyed Spring Noren, crafted by now graces our storefro...
03/27/2026

Spring is in the air—and with it, a new chapter begins. Our hand-dyed Spring Noren, crafted by now graces our storefront, marking the transition to our Spring Menu.

We invite you to step inside and experience the flavors, colors, and inspirations that Spring has awakened in our kitchen and dining room 🌸
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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03/24/2026

Uonuma Shiitake — grown in the snowy mountains of Niigata. Nurtured by pure snowmelt, these mushrooms are prized for their bouncy texture and deep, rich umami — on another level from your everyday shiitake.

The spring harvest, known as haruko, offers an even more pronounced aroma and a richer, more layered flavor than its autumn counterpart. For our spring menu, chef lightly marinates it in dashi, then grills it over binchotan. Simple, precise, and all about letting this rare seasonal ingredient shine.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Final evening of our ’25–’26 Winter Menu! As we prepare to welcome our Spring Menu later this week, we invite you to jo...
03/15/2026

Final evening of our ’25–’26 Winter Menu!

As we prepare to welcome our Spring Menu later this week, we invite you to join us tonight for one last chance to savor the season. If you’ve been meaning to try the persimmon soufflé, this may be your final opportunity—who knows when it might return. It has been one of our favorite soufflés at Tsukimi to date!
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Our shiny 2025 Michelin plaque has arrived! We’re deeply grateful to the for this honor and humbled to be recognized a...
03/11/2026

Our shiny 2025 Michelin plaque has arrived! We’re deeply grateful to the for this honor and humbled to be recognized alongside so many remarkable restaurants in the city.

Retaining our star for the fifth consecutive year is a reflection of the passion and dedication of the entire Tsukimi team—past and present—who have shaped our journey since opening in 2019.

To our guests, regulars, friends, and family: your continued support means more to us than words can express. We look forward to welcoming you back to our dining room soon!
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Thank you ! As we approach our seventh year this summer, we remain profoundly grateful to our guests, regulars, and f...
03/04/2026

Thank you ! As we approach our seventh year this summer, we remain profoundly grateful to our guests, regulars, and friends whose unwavering support has carried us through every high and low.

Join us as we wrap up our ’25–’26 Winter Season—before our green noren makes its return (see Nadia’s Insider Tip in the dining report to learn the meaning of our noren, link in bio!)
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Each piece in our Sashimi Course is carefully cut and paired with a condiment to enhance its texture and flavor. Wild H...
02/20/2026

Each piece in our Sashimi Course is carefully cut and paired with a condiment to enhance its texture and flavor. Wild Hirame from Hokkaido with yuzu and daikon, Shima Aji from Ehime with ginger and shiso, and Aori Ika from Ōita—thinly sliced and finished with a touch of charcoal sea salt.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Our Winter Menu dessert features the persimmon - a symbol of luck, prosperity and longevity. Baked gently within the fr...
02/10/2026

Our Winter Menu dessert features the persimmon - a symbol of luck, prosperity and longevity. Baked gently within the fruit with luscious persimmon jam on the bottom, the soufflé is paired with a smooth, nutty cashew nut ice cream. An unforgettable dessert to welcome all the sweet things the New Year will bring!
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Anago Shabu-Shabu. Saltwater eel sourced from Tsushima, meticulously prepared with delicate knife work, then lightly bl...
02/05/2026

Anago Shabu-Shabu. Saltwater eel sourced from Tsushima, meticulously prepared with delicate knife work, then lightly blanched in kombu dashi to achieve the perfect texture. Now featured on our Winter Menu.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Our seasonal soup course features Kue, the longtooth grouper, sourced from Mie prefecture. The umami rich broth made fro...
01/30/2026

Our seasonal soup course features Kue, the longtooth grouper, sourced from Mie prefecture. The umami rich broth made from the bones of the Kue will undoubtedly warm you from the inside out.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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Kohakutō is a traditional Japanese sugar confection, formed into delicate, jewel-like crystals. Featured in our wagashi ...
01/20/2026

Kohakutō is a traditional Japanese sugar confection, formed into delicate, jewel-like crystals. Featured in our wagashi course, it reflects intention, clarity, and renewal for the New Year.

As we welcome 2026, we extend our heartfelt gratitude for the continued love and support that has carried us forward. We look ahead with excitement, committed to creating unforgettable moments as we thoughtfully reimagine what we have built—shaping a more beautiful tomorrow.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:15PM.
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We are deeply grateful to have retained our Michelin star for the fifth consecutive year. Thank you to for this honor a...
11/19/2025

We are deeply grateful to have retained our Michelin star for the fifth consecutive year. Thank you to for this honor and for your continued commitment to uplifting our industry.

This recognition is a testament to the passion and dedication of our incredible team at Tsukimi, whose spirit has shaped our journey since opening in 2019.

To our guests, regulars, friends, and family—your unwavering support means the world to us. We are humbled to create memories with you, and we couldn’t do what we love without your trust and generosity. We look forward to welcoming you back to our dining room soon.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:00PM.
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Our Fall Menu opens with a trio of small bites — the chef’s interpretation of sakizuke, the opening course in a traditio...
11/03/2025

Our Fall Menu opens with a trio of small bites — the chef’s interpretation of sakizuke, the opening course in a traditional kaiseki meal. Designed to awaken the palate, this course sets the tone for what’s to follow.

Each bite highlights a harmony of textures and seasonal flavors: Salt-cured sanma on a crispy potato wrapped in shiso leaf; Mochiko tartlet with Fujisan salmon, house-made tofu, and marinated ikura; Miyazaki Wagyu maki with pickled kohlrabi and fried kombu. A prelude to the season’s colors and an invitation to the journey ahead.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:00PM.
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Temari Sushi, a Kyoto classic now featured on our Fall Menu.Inspired by temari, the hand-embroidered play balls once gif...
10/28/2025

Temari Sushi, a Kyoto classic now featured on our Fall Menu.

Inspired by temari, the hand-embroidered play balls once gifted to children, these bite-sized sushi were said to be favorites of Kyoto’s geisha and maiko — elegant, artful, and just the right size for refined enjoyment.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:00PM.
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Figs. Earl Grey. Orange. Sweet Potato.The palette of autumn on a plate.•
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Book through or . Reservations only, Wedne...
10/23/2025

Figs. Earl Grey. Orange. Sweet Potato.
The palette of autumn on a plate.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:00PM.
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10/21/2025

Hiyaoroshi vibes on East 10th Street.
Cool and warm tones intertwine—autumn in full swing.

Shichida’s Hiyaoroshi, crafted from the elegant Aiyama rice polished to 75%, is pasteurized only once and rested through the summer, emerging in fall with beautiful depth and balance. Now featured in our Fall beverage pairing—don’t miss it.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:00PM.
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Oyster Chawanmushi with Nori Sauce, Hokkaido Uni and Kaluga Caviar. The next evolution of Chef Akiyama’s iconic egg dish...
10/13/2025

Oyster Chawanmushi with Nori Sauce, Hokkaido Uni and Kaluga Caviar. The next evolution of Chef Akiyama’s iconic egg dish.
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Book through or . Reservations only, Wednesdays through Saturdays at 6:30PM, and two seatings on Sundays at 5:30PM and 8:00PM.
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Address

228 E. 10th Street
New York, NY
10003

Opening Hours

Wednesday 7pm - 10pm
Thursday 7pm - 10pm
Friday 7pm - 10pm
Saturday 7pm - 10pm
Sunday 7pm - 10pm

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