Kaiseki at Suzuki
If know me, you know that I'm a foodie. And I am pretty much a sucker for any food-ocumentary that shows up on Netflix. It calls to me. On a few of these documentaries that featured Japanese cuisine, I kept on hearing about kaiseki, which I guessed is a prix-fixe meal. And I seriously thought this type of meal service is only done in Japan. After some research, I found Suzuki here in New York that offered a kaiseki menu. And I also found out my good friend Chrissy was willing to go on this tasting adventure with me!
When we arrived in Suzuki, we learned that it had only been open for a few months. It's not your traditional Japanese restaurant with zashiki seating (sitting on the floor) but then again, we are in New York so I didn't expect it to be. In fact, Suzuki is very sleek and modern, with intimate lighting and a classy look. The entire venue is composed of three "hospitality" areas, connected in a maze-like pathway: Suzuki is where the kaiseki and other restaurant dishes are served. III Pillars is the bar and lounge serving a selection of cocktails, wines, sakes and Japanese beers. Satzuki is the 10-seat omakase (chef's choice) sushi counter (and the most-packed room that evening). This Japanese restaurant was launched by Toshio Suzuki (of Sushi Zen) and his son Yuta. Toshio Suzuki mainly oversees the omakase bar, Satsuki, while Kentaro Sawada handle the rest of the sushi bar.
After we decided on our kaiseki menu, we were given this slip about its tradition and history. Imagine my excitement in reading all about this!!!
Here is my kaiseki menu, followed by the photos. I hope you able to match the dishes along with the menu.
Yuri (An Introduction to Kaiseki)
Zensai | sesame tofu, thickened soy, wasabi, sea urchin, baby peach, salt-dried mullet roe
Tsukuri | assorted seasonal sashimi
Yakimono | grunt fish golden grill, grated corn soup, bi-color miso grilled eggplants, dried persimmon, pickled ginger, bayberry
Shokuji | edamame rice, pickles
Tomewan | akadashi red miso soup, tofu, sansho pepper, wakame seaweed
Mizumono | red bean yokan-jelly, house made red beans, fruits
I've included some photos of the restaurant. It has a very posh feel all around but not flashy. I did read that they had a private dining room though I did not get to see it. After all, this night was all about the kaiseki!
I want to thank Chrissy, my wonderful host, in joining me on this culinary adventure and for always being up for trying new things! I'm so glad she enjoyed this dining experience as much as I did!!!
