Best Dishes at Muku
Hairy Crab with Shio-koji Tomato Soup
SeafoodA 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.
Chawanmushi with Foie Gras
Hot DishesA 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 impossibly smooth—reviewers call this a highlight that justifies the price point.
Grilled Eel with Maitake Rice
MainsA 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.
Seasonal Tasting Menu (10-12 courses)
Tasting MenuEach 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.
Mizugashi (Dessert)
DessertThe 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.
About Muku
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.
Top 5 dishes at Muku:
- Hairy Crab with Shio-koji Tomato Soup – 95% recommended(Signature)
- Chawanmushi with Foie Gras – 90% recommended(Signature)
- Grilled Eel with Maitake Rice – 88% recommended(Signature)
- Seasonal Tasting Menu (10-12 courses) – 92% recommended(Signature)
- Mizugashi (Dessert)
Details
- Cuisine:
- Japanese
- Price Range:
- $$$
- Phone:
- +1 212-542-3896
- Website:
- Visit Website
- Services:
- Dine-in, Reservations, Dinner
- Reservations:
- Book a Table
Hours
- Friday:
- 5:30 PM - 8:30 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 12:00 AM - 12:00 AM
- Tuesday:
- 5:30 PM - 8:30 PM
- Wednesday:
- 5:30 PM - 8:30 PM
- Thursday:
- 5:30 PM - 8:30 PM
- Saturday:
- 5:30 PM - 8:30 PM
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.
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