A showcase of Asanuma's respect for ingredients. The hairy crab, available only in autumn, arrives in a delicate tomato-based broth deepened with shio-koji, topped with caviar and tosazu jelly. Multiple reviewers call this the most memorable course—the interplay of sweet crab, salty caviar, and tart jelly is precise and complex.
Tips from diners
If you're visiting in autumn (September–November), prioritize a booking for the hairy crab course. It's worth planning around the season.
A single steamed course that exemplifies Muku's precision. The chawanmushi arrives warm and fragrant with the luxury of foie gras folded into its center, suspended with delicate autumn vegetables. The egg custard is remarkably smooth—reviewers call this a highlight that justifies the price point.
Tips from diners
Eat this while it's hot. The temperature matters as much as the flavors. The foie gras will separate if it cools.
A refined take on a comfort classic. The eel is grilled with a light glaze—neither sweet nor heavy—and served over fluffy rice studded with maitake mushrooms and tender chicken soboro. The contrast of textures and flavors reflects goho's grilled technique. Michelin critics specifically praised this as a masterwork of technique.
Tips from diners
The rice is the hero here. Maitake mushrooms and delicate chicken soboro—it's simple but devastatingly composed.
Each evening unfolds as a 10–12 course progression that changes with the seasons. The menu applies goho equally across courses: raw fish aged and presented with acid, grilled items like the unagi, simmered dishes, steamed chawanmushi, and fried elements. The composition respects tradition while remaining modern and restrained—no unnecessary flourishes.
Tips from diners
Ask about seasonal vegetables and proteins before booking. The menu is driven by what's available—some seasons are more exciting than others.
Plan 2–2.5 hours. The pace is deliberate. No sushi will be served—this is pure kaiseki technique.
The closing course is often a light, refreshing mizugashi (water-based confection) paired with seasonal fruit and a delicate finish. Michelin reviewers called this 'flawless'—a subtle ending that doesn't overpower the palate after 12 courses.
Tips from diners
Don't skip dessert. It's a palate cleanser and conclusion designed with as much care as the first course.
Chef Manabu Asanuma, trained under Japan's master chefs including Iron Chef Koumei Nakamura, opened Muku in the space once occupied by Sushi Ichimura. The restaurant takes its name from the Japanese concept of 'emptiness'—a philosophy of restraint and clarity. Each course applies goho, the five classical techniques: raw, grilled, simmered, steamed, and fried. The $295 seasonal tasting menu is a quiet conversation about ingredients, not ego.
Book on OpenTable 30 days in advance. Muku is only open Tuesday–Saturday 5:30–8:30pm, with only 10 seats.
The tasting menu is $295pp, plus tax and an optional beverage pairing. Budget $400–$450pp for the full experience.
All seating is at the 10-seat counter. You'll see Asanuma work and can watch the composition of each course.
This is a 1-star Michelin restaurant focused on refined kaiseki, not sushi. It fills the space left by Ichimura and competes with NYC's best omakase experiences through technique and precision rather than spectacle.
Page last updated: