Meet Tribeca’s Hautest New Restaurant, Tsubame, A Kaiseki-Inspired Omakase

Photo Credit: Courtesy of Tsubame

In the midst of the luxury omakase restaurant wave sweeping Manhattan, it has become increasingly essential to distinguish your establishment from the competition. Chef-Owner Jay Zheng is indeed a culinary trailblazer in this regard, as evidenced by the debut of his latest venture, Tsubame—a kaiseki-inspired restaurant that seeks to stand out amidst the crowd.

The term “kaiseki” hails from Japan and signifies a time-honored, multi-course dining experience meticulously crafted around the freshest seasonal ingredients. While many dining establishments in New York employ this terminology, genuine kaiseki masters outside of Japan remain a rare find. With Tsubame, Chef Zheng has masterfully curated an omakase experience infused with kaiseki inspiration, paying homage to these venerable traditions without laying claim to them as his own.

Photo Credit: Courtesy of Tsubame

After reaching massive success with Zheng’s Koyo, an upscale sushi restaurant in Queens, the chef had his heart set on bringing his kaiseki talents to Manhattan and found the perfect location in the Tribeca neighborhood for Tsubame. Named for the barn swallow that nestled in his childhood village in spring, the single minimally decorated room is occupied entirely by the 10-seat chef’s counter. Like many kappo spots in Japan, Tsubame is very serious about the food but less formal and more interactive, with Chef Zheng doing almost all the prepping and serving himself. 

Following the time-honored kaiseki tradition, Tsubame’s menu unfolds as an exquisite series of artful compositions meticulously crafted from the freshest seasonal ingredients and premium fish, predominantly procured from Japan. While paying homage to Japanese culinary classics, Chef Zheng’s creations also draw from his personal heritage and diverse culinary influences.

Photo Credit: Courtesy of Tsubame

With a touch of opulence, Chef Zheng introduces select Western ingredients such as caviar and truffles into the culinary tapestry, showcasing a remarkable range of culinary techniques. However, he remains steadfast in avoiding ostentation. In keeping with the Japanese approach to cuisine, Zheng places the spotlight squarely on the intrinsic excellence of the ingredients themselves, allowing their natural brilliance to shine through.

Tsubame presents an indulgent eight-course tasting experience following the cherished kaiseki tradition. This culinary journey adheres to the established kaiseki format while ingeniously utilizing diverse culinary techniques and unexpected ingredient pairings to accentuate the inherent flavors of the meticulously selected ingredients. The result is a captivating and thoroughly gratifying dining adventure that promises to intrigue diners at every turn. The tasting voyage commences with Sakizuke, featuring housemade milk bread adorned with a delicate interplay of raw baby shrimp and vibrant Hokkaido uni. The Hassun course follows, treating guests to an assortment of delectable morsels, including Tako (slow-braised Hokkaido octopus) and the exquisite Caviar Shiso Potato Pave and Toro Gobo Tart.

Photo Credit: Courtesy of Tsubame

Continuing the gastronomic odyssey, the dinner unfolds with Yakimono, a traditional grilled fish course, and Futamono, a lavish A5 Miyazaki Wagyu Shabu Shabu accompanied by udon. A sequence of expertly crafted sushi courses ensues, paving the way for two delectable seasonal desserts.

Tsubame boasts a thoughtfully curated sake collection sourced from World Sake Imports, which includes some rare finds. Additionally, Japanese beers and an extensive tea selection are available, with plans for an upcoming wine program, promising an all-encompassing beverage experience to complement the exceptional cuisine.

Tsubame is now open for dining at 11 Park Place, New York, NY, from Tuesday to Saturday, with seating at 5:30 and 8 p.m.