Hotaru ika (firefly squid) is a delicate Japanese ingredient that becomes more tender when freshly prepared. The lemongrass provides aromatic complexity, while the classic beurre blanc brings richness. It's French technique applied to Japanese seasonal produce.
Tips from diners
Hotaru ika is seasonal and delicate. Chef Yamashita sources it carefully — ask if it's available on the day.
For meat lovers, this is the signature. Omi wagyu is prized Japanese beef with marbling throughout. Braised until melt-in-mouth tender, it's paired with a glossy red wine reduction and silky mashed potatoes. It's indulgent but balanced.
Tips from diners
Omi wagyu is less fatty than A5 Wagyu but equally prized for its flavor. The red wine sauce cuts through any richness.
A playful opening that sets the tone. Sakura ebi (cherry shrimp) delivers umami sweetness, the caviar and cabbage provide brine and texture, the unagi brings richness, and the mushroom madeleine offers nostalgia with an umami twist. Each bite is a flavor moment.
Tips from diners
Take your time with the amuse. Each component is designed to prime your palate for the menu ahead.
A clever dish celebrating the interplay of textures. Bamboo shoots are deep-fried in a light batter, preserving their tender interior while creating a crispy exterior. The sakura ebi are sweet and umami-rich, while sansho pepper adds numbing spice and citrus notes.
Tips from diners
The contrast between crispy exterior and tender interior is intentional. Eat it immediately while the crispness is at its peak.
A refined main that celebrates lobster's natural sweetness without overwhelming it. Fresh tomato adds acidity, nabana (a Japanese green) contributes slight bitterness and earthiness, and spring vegetables — sourced seasonally — add freshness.
Tips from diners
The spring vegetables change month to month. The chef adjusts based on what's at peak ripeness.
Under Head Chef Takuya Yamashita, Whitegrass showcases classical French fare elevated through Japanese technique and ingredient sensibility. Located in the historic CHIJMES landmark, the intimate 40-seat restaurant commits to sustainability and seasonal sourcing. The concept balances refined gastronomy with approachable hospitality — what they call 'fun-dining' rather than stiff formality.
This is a Michelin-starred restaurant that prioritizes approachability over pretense. The service is excellent but relaxed — it's designed to be fun-dining.
CHIJMES is a historic landmark with beautiful architecture. Arrive early to explore the space before or after your meal.
The menu changes seasonally to reflect what Chef Yamashita finds at peak quality. Ask the server about what's currently in season.
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