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Welcome To Tsubame | Kaiseki Inspired Omakase
**OUR STORY**At Tsubame | Kaiseki Inspired Omakase, each meal is a beautifully curated odyssey of Japanese culinary artistry. Nestled in the heart of Tribeca, we invite diners to experience an intimate omakase adventure with only ten counter seats. Our Chef Jay masterfully crafts seasonal dishes using pristine ingredients flown in from Japan, ensuring each bite reflects the essence of the seasons. The atmosphere is warm and inviting, making each visit feel like a celebration. Guests rave about standout offerings like the Grilled Scallop in Scallop Dashi and hand-selected sushi, each plate a testament to dedication and innovation in traditional kaiseki cuisine.
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About
Tsubame | Kaiseki Inspired Omakase
Welcome to Tsubame | Kaiseki Inspired Omakase, a culinary gem nestled in the heart of Tribeca, New York City. This intimate dining experience, with only ten seats around the counter, feels less like a restaurant and more akin to a private banquet. Under the meticulous guidance of Chef Jay, a seasoned maestro with a legacy from acclaimed spots like Gaijin and Koyo, Tsubame presents a kaiseki-inspired omakase that transcends the ordinary.
The essence of Tsubame lies in its commitment to seasonal ingredients, often flown in directly from Japan. Each course is crafted to reflect the rhythms of nature, creating a unique story on your plate. Guests delight in dishes like the Grilled Scallop and Winter Melon in Scallop Dashi, a standout that elevates the palate with its umami-rich broth and melt-in-your-mouth textures. Moreover, the Gohan course showcases the chef’s skill through perfectly executed sushi, featuring seasonal catches such as aji, mackerel, and sweet shrimp, each bite a tribute to freshness and precision.
The ambiance of Tsubame is another highlight, where every meal feels like a celebration. The carefully curated atmosphere is both inviting and tranquil, allowing for an unforgettable experience enhanced by the warmth and knowledge of the staff. Anticipation builds as Chef Jay reveals each dish with passion, and diners are treated to not just food, but a performance of culinary artistry.
Guests have marveled at the elegance of the service, often describing it as personalized and engaging, without ever feeling intrusive. It’s this balance that creates a welcoming environment, where culinary exploration meets heartfelt hospitality. Whether celebrating a milestone or indulging in a casual dinner, Tsubame promises each visit is extraordinary.
For wine enthusiasts, Tsubame offers a carefully selected list including exquisite options like Domaine De Bergureolles Back To Serine and Junmai Ginjo sakes that harmoniously complement the flavors of the dishes. If tea is your preference, the selection of premium teas, like Gyokuro Shiun, provides a perfect finish to your meal.
In essence, Tsubame | Kaiseki Inspired Omakase is a must-visit for anyone seeking to blend tradition with innovation. Be sure to book in advance, as seats fill up fast—this is the place where food lovers come to savor unforgettable tastes and experiences!
For reservations, call (929) 614-5998 and immerse yourself in an unforgettable dining adventure at 11 Park Pl, New York, NY 10007.
People talk
Our Guestbook
“ I had an unforgettable dining experience at Tsubame NYC, a hidden gem in Tribeca offering a kaisekiinspired 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 mesmerizingevery 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 umamifilled broth. It was rich yet balanced, with a meltinyourmouth 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 topnotchattentive, knowledgeable, and very personable. If youre looking for an omakase in NYC that blends tradition with innovation, Tsubame is a mustvisit. Just make sure to book in advanceseats fill up fast! Highly recommend! ”
“ One of the best kaiseki omakase spots out there! I took my fiancee here for her birthday and we both loved it! We didnt know this beforehand but found later on that Chef Jay was the owner of Gaijin and Koyo from Astoria. We use to go there all the time when we lived in Queens. We didnt know Chef Jay owned it since it was Chef Mark and Chef Darry at the counters for all the time we went. They had one of the best omakase menus. My fiancee and I were shocked that we somehow chose a restaurant that ended up being owned by the same chef from our favorite omakase restaurants. ”
“ Absolute perfection! Best omakase in the city, prove me wrong. Inventive dishes, great intimate atmosphere. Came here to celebrate my engagement and was an unforgettable night! Loved the Japanese melon, thanks so much Chef Jay!! ”
“ By far the best Omakase Ive had in the city! Chef Jay is extremely meticulous when it comes to handcrafting every piece he prepared for us. Upon being seated we were served complimentary champagne. This isnt your typical Omakase where the chef only serves nigiri pieces, each dish that we ate were packed full of flavor and super fufilling! I love that Tsubame also has a rotating menu depending on the season! I cant wait to come back again! Thank you Chef Jay! ”
“ Simply beautiful! My wife did a lot of research before choosing Tsubame for her birthday. We were delighted with our dinner. I dont pretend to be an expert on sushi, omakase, or kaiseki. Take a look at the photos to see our menu. But I know that we had a tremendously calm, enjoyable, and delicious meal. As a side note I dont follow New York Mets baseball, but I learned later that Mets pitcher Kodai Senga was sitting next to me for the prior 2.5 hours. Evidently this was a repeat visit from him. So although Im not a sushi expert, I figure he has a lot of choices about where he gets his sushi in NYC, and Tsubame meets his standards. The service and interaction with the staff was perfect. Our conversation with Chef Jay and our server JB was fun and insightful, without ever being intrusive. We wish Chef Jay, JB and the rest of the staff continued success in sharing their Kaiseki Inspired Omakase with food lovers. Thank you! ”
“ 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 shouldnt be missed. Cant wait to come back! Sakizuke Starting off strong with the luxurious Uni Caviar on Shokupana rich, creamy bite thats 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 meltinyourmouth 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. Couldnt get enough of it! Mushimono The steamed Hotate Jidori Egg Chawanmushi with Caviarwas a silky, savory dream. The custard was perfectly smooth, and the scallops sweetness with the caviars briny notes made this dish a highlight. Suimono A light yet flavorful Madai, Lobster Mushroom Awashi Dashi soupdelicate 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 exquisite meal. ”
“ I had Omakase here recently for my birthday and it was an amazing experience. The service is fabulous and the food is delicious. We were sat at the counter and all of the dishes were prepared in front of us by the chef. Each one was different, exciting, and tasty. This was some of the best sushi I have ever had. The server made sure our wine glasses were full and that we had everything we needed without being overbearing. 1010 would recommend to go here and experience this Omakase. ”
“ We loved our meal at Tsubame. Extremely warm service, beautifully sourced seafood, in fact the chef gets the best seasonal seafood he can, it was really spectacular. Would highly recommend it to Japanese food lovers and appreciators of intimate dining experiences. ”