Muku

A small Tribeca counter devoted to washoku — Japanese cooking organized around its five classical methods: raw, simmered, steamed, grilled and fried. Chef Manabu Asanuma, from Yamagata, cooked at Odo and Uchu before opening Muku; the MICHELIN Guide added it in the autumn of 2025, a star barely two months after opening. The name means purity.

Dinner runs ten to twelve courses through the season: sashimi, a steamed dish, something from the charcoal grill, something fried, then rice — and always the Yamagata soba, made with buckwheat his parents grow on the family's land. The sake list is unusually deep. Seating is tight, so come ready to sit close.