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.

Kinmedai from Shizuoka, charcoal-grilled and served alongside Kamo Nasu, the heirloom eggplant from Kyoto celebrated as ...
09/04/2026

Kinmedai from Shizuoka, charcoal-grilled and served alongside Kamo Nasu, the heirloom eggplant from Kyoto celebrated as Japan’s “Queen of Eggplant.”

The delicate sweetness of Kinmedai meets the silky, deeply savory character of this prized seasonal eggplant.
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Book through Tock or OpenTable. Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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09/02/2026

We’re savoring the final weeks of the season with the bounty of summer — from the waters of Hokkaidō to Kyūshū, and the fields beyond. Come experience our Summer Menu before we say goodbye to the season.
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Book through Tock or OpenTable. Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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On the pass: Awabi — Hokkaido abalone, delicately prepared as tempura and served with its rich liver sauce, a highlight ...
08/28/2026

On the pass: Awabi — Hokkaido abalone, delicately prepared as tempura and served with its rich liver sauce, a highlight of our Summer Menu.
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Book through Tock or OpenTable. Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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Our team is back from our summer break, recharged and ready to welcome you back. Just a few more weeks of our Summer Men...
08/25/2026

Our team is back from our summer break, recharged and ready to welcome you back. Just a few more weeks of our Summer Menu before we turn toward Fall.

While our menu changes with the seasons, one dish has remained a constant: our egg dish. When Chef Akiyama first created it in 1999 at Lan Restaurant in the East Village, it was simply called “Scrambled Egg,” ifkyk. Since then, it has taken on many forms— —and even at Tsukimi, it has continued to evolve.

Our current interpretation brings together Hokkaido uni and Ossetra caviar, paired with a deeply savory nori sauce and velvety oyster chawanmushi. Nearly three decades later, the egg lives on.
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Book through Tock or OpenTable. Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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08/08/2026

A glimpse into our Summer Menu team tasting.

Before each season reaches your table, our chefs and service team come together to taste, learn, and explore every dish and pairing. From the kitchen to the dining room, these moments of sharing and discovery help us tell the story behind each course—and bring the experience to you with intention.

We will take a brief intermission from August 13th through August 23rd to give our team a well deserved holiday. Summer Menu continues when we return!
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Book through Tock or OpenTable. Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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The final bite of summer.Our seasonal wagashi features delicate lemon kanten—a traditional agar jelly—layered with smoot...
08/05/2026

The final bite of summer.

Our seasonal wagashi features delicate lemon kanten—a traditional agar jelly—layered with smooth white bean and a touch of olive oil. Light, bright, and the perfect ending to a summer evening.

This is our last week of service before we take a brief intermission to give our team a well deserved holiday. Summer Menu continues when we return on August 26th!
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Book through Tock or OpenTable. Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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A hallmark of summer in Japan, hamo is prepared using honekiri, a centuries-old technique that transforms its fine bones...
07/30/2026

A hallmark of summer in Japan, hamo is prepared using honekiri, a centuries-old technique that transforms its fine bones into an exceptionally tender bite.

In place of the traditional ume pairing, Chef Akiyama complements its delicate sweetness with rhubarb jam. Served alongside hand-stretched Inaniwa sōmen from Akita, the dish is a celebration of craftsmanship and summer.
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Book through Tock or OpenTable. Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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Botan Ebi, Spotted Prawn, now on the pass for the Summer season.•
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Book through or . Reservations only, Wednesdays t...
07/08/2026

Botan Ebi, Spotted Prawn, now on the pass for the Summer season.
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Book through or . Reservations only, Wednesdays through Thursdays at 6:30PM, and two seatings on Fridays, Saturdays & Sundays at 5:30PM and 8:15PM.
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Today, we turn SEVEN.Thank you for being part of our journey.Opening our doors in the summer of 2019, only to be met wit...
06/26/2026

Today, we turn SEVEN.

Thank you for being part of our journey.

Opening our doors in the summer of 2019, only to be met with an unexpected pandemic months later, was one of the greatest challenges we could have imagined. While the recovery continues, we never lose sight of how fortunate we are to have the unwavering support of our guests, friends, and family.

Over the past seven years, our Tsukimi family has made countless personal sacrifices to nurture and grow this little hidden gem in the East Village. We are endlessly grateful to every member of our team—past and present—whose dedication, heart, and belief in what we do have shaped Tsukimi into what it is today.

From the bottom of our hearts, thank you for dining with us, celebrating with us, and believing in us. Here’s to seven years—and to many more shared meals and memories to come.
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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 blue Summer Noren goes up this week, which can only mean one thing: our Summer Menu has officially arrived.•
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Boo...
06/18/2026

Our blue Summer Noren goes up this week, which can only mean one thing: our Summer Menu has officially arrived.
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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

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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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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