Last year the 10-seat kaiseki counter Muku became the fastest restaurant in New York history to get a Michelin star, scoring it just a couple months after opening. A year later, chef Manabu Asanuma’s Tribeca hot spot continues to impress through the dedication he shows to the seasons, one bite at a time.
“Over the past year I’ve started to understand more about what our guests in New York enjoy,” said Asanuma, over email. “At the same time, I’ve also become clearer about what I want to express through Muku. Japanese techniques and seasonality are very important to me, but I don’t think we need to simply recreate exactly what is done in Japan. I want to use local ingredients and take inspiration from the people and energy of New York to create Japanese cuisine that can only be experienced here. After one year, I feel like we are starting to find our own ‘Muku style.’”
As for what will change at Muku after this inaugural year, the chef basically said to expect a menu evolution and growth while he keeps true to the foundation of the restaurant.
“I don’t want to completely change Muku, I want to make what we already have deeper and better. Recently we’ve built stronger relationships with producers and suppliers in Japan, so we’re starting to have access to ingredients that were difficult to get in New York before,” he explained. “At the same time, I want to continue discovering great ingredients from New York and across the U.S. Even for guests who have been coming since the beginning, I want them to discover something new every time they visit.”
At the crux of Muku is the kaiseki, which may sound similar to the more well known omakase concept. Both involve a chef-lead meal done in courses. Where an omakase shifts based on the diner’s preferences, a kaiseki changes due to the season. For Asanuma, the kaiseki style is what he trained for.
Born and raised in Yamagata Prefecture, Asanuma started his career diving into nihonryori, or Japanese cuisine, at culinary school in Miyagi. Over the years he trained under some of the country’s most respected chefs learning the ins-and-outs of kappo cuisine from Iron Chef Koumei Nakamura. He studied Kyoto-style food with chef Iwasaki of Akasaka Eigetsu, and aimed to understand the art of seasonal shitate cooking at Tokyo Kitcho.
After winning the Silver Egg award during Japan’s prestigious RED U-35 competition, he was selected as the representative chef for Oceania and the Americas. Once he moved to New York he worked at Uchu, Odo, and Sushi Ichimura before opening Muku in September, 2025.
Come see what it’s all about. There’s still time to experience the anniversary tasting menu at Muku, which runs until October 3. Priced at $375 per person ($50 more than the regular kaiseki) the menu features handpicked and rare ingredients inspired by Asanuma’s recent trip home to Japan. Think Ayu Tempura with warm vinegar sauce, cucumber, shiso, and yuzu kosho; Fried Soft-Shell Turtle with sansho pepper; and Harako Meshi, a regional dish from Miyagi Prefecture comprised of white rice, salmon, salmon roe, freshly-shaved katsuobushi, red miso soup, and Japanese pickles.
A special beverage pairing will also be available, featuring private-label sake from Kokuryu, Masuizumi, and more. Reservations are available via OpenTable. But, if you don’t make it to the anniversary dinner, worry not. Muku isn’t going anywhere any time soon and the chef’s regularly programmed kaiseki continues.
Visit Muku on Tuesday to Saturday for one of two seatings at 5:30 or 8:30 p.m. 412 Greenwich St., Tribeca, restaurantmuku.nyc
