both kamon.png

MENUS


 

Lunch GOZEN

Hanakago ($49)

Shojin ($25)

Tempura Sashimi ($23)

Shabu-Suki ($49)

Oyako-Ju ($23)

Una-Ju ($33)

*Lunch Gozen comes with rice, miso soup, and house made tsukemono pickles


LUNCH GOHAN-MONO

Tekka-Don ($23)

Kaisen "Chirashi" Zushi ($28)

Salmon Don ($15)

 

LUNCH KAISEKI

Kaiseki Introduction Five *Short Kaiseki ($50)

 

dinner KAISEKI

Chefs Kaiseki ($150) *1.5hr course

Kannatsuki 神奈月 Guest Selection  (5 Course $50 / 7 Course $75) *1.5hr course

Shojin Kaiseki  ($80) *1.5hr course

*Course times are approximations. Please let us know in advance if you are on a time schedule
** Gluten free menu upon request. Items varies upon season


Bespoke Menu

*By Appointment Only

Suzuki can tailor a bespoke menu to provide you with courses themed to your specification.

This is as close to a high-end Tokyo restaurant as you will find in New York City. The food is excellently prepared and presented with impeccable service in a very stylish room. Lunches are an exceptional value and dinner kaiseki is incredible
— FlatbushBoy/ OpenTable
 
 

What Is Kaiseki?

Kaiseki Ryori is the ultimate form of Japanese dining experience. 
There are two ways to write Kaiseki. 懐石 and 会席. ‘懐石 Kaiseki’ translates to “stone in stomach,” from origin of buddhist monks to put warm stones in their robes during ascetic practice outdoors.
Over a thousand years ago, the tradition of ‘精進料理 Shojin-Ryori’ (monks’ vegan cuisine,) evolved into the tea ceremony,
incorporating ‘懐石料理 Kaiseki-Ryori’ (often called 茶懐石 Cha-Kaiseki, meaning tea kaiseki, to differentiate.) 
Typically, it is a simple meal served before a tea ceremony, consisting of rice, soup, and a few side dishes.

‘会席Kaiseki,’ which we serve at Suzuki,
translates to “gathering seats.” This newer concept started toward the end of 18th century (Edo period,) as tea ceremony evolved and made available for the general population, and the purpose of the meal had shifted from ceremonial to celebratory. A typical meal comes in many courses, featuring seasonal ingredients, often enjoyed with saké.

At Suzuki, we set the menu to the Post Modern Meiji era, when Japan started to import goods from Europe and America.