This Fancy New Tasting-Menu Restaurant Is Modeled After a Japanese Ryokan

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Tori-Mune Konsai: chicken breast, beets, arugula.
Tori-Mune Konsai: chicken breast, beets, arugula. Photo: Liz Clayman

Teisui is the latest international satellite restaurant to open in New York: Entrepreneur Takuro Hirabayashi owns the Teisui Hotel, located on top of a remote mountain in the Akita province of Japan, and, on March 18, he’s opening a food-focused version of his concept in Flatiron. Through the sleek, serene 17-seat space, Hirabayashi seeks to re-create the experience of a traditional Japanese ryokan.

The ten-course, $150 (with gratuity) tasting menu is as elegant as the space, and instead of employing just one executive chef, Hirabayashi has tapped a collaborative team of Japanese cooks to oversee the food (there will be a roster of visiting chefs from his hotel in Akita, too). Opening-menu dishes include uni royale, a luxurious egg custard with edamame purée, foie gras, and sea urchin; miso-marinated rabbit; and a special miso soup that’s theatrically brought to a boil with heated Mount Fuji rocks. Take a look:

Tsukune: chicken meatball, egg yolk.
Tsukune: chicken meatball, egg yolk. Photo: Liz Clayman
Hassun: king crab, kiritanpo, chicken burdock, watercress goma-ae.
Hassun: king crab, kiritanpo, chicken burdock, watercress goma-ae. Photo: Liz Clayman
Uni Royale: edamame purée, foie gras, Santa Barbara uni.
Uni Royale: edamame purée, foie gras, Santa Barbara uni. Photo: Liz Clayman
Ishiyaki Teisui Soup: miso soup with king crab and Japanese red snapper.
Ishiyaki Teisui Soup: miso soup with king crab and Japanese red snapper. Photo: Liz Clayman
The Mount Fuji rocks bringing the soup to a boil.
The Mount Fuji rocks bringing the soup to a boil. Photo: Liz Clayman
Oooh, ahh.
Oooh, ahh. Photo: Liz Clayman
The space.
The space. Photo: Liz Clayman

Menu [PDF]

Teisui, 246 Fifth Ave., 917-388-3596