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Located in New York, NY, Tsubame offers a unique kaiseki-inspired Omakase experience led by Chef Jay. Growing up in a rural village, Chef Jay developed a deep appreciation for fresh, seasonal ingredients, which is reflected in Tsubame’s ever-changing tasting menu. The intimate setting features hand-blown glass swallows and a wooden sushi counter, creating a cozy yet modern ambiance. Guests rave about the intricate kaiseki courses, exceptional service, and the chef’s personal touch. For an extraordinary dining experience that combines traditional Japanese techniques with seasonal flavors, visit Tsubame.
Address and Contact Information
Address: 11 Park Pl, New York, NY 10007
Phone: (929) 614-5998
Website: http://www.tsubameny.com/
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Order and Reservations
Reservations: resy.com
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Reviews
Dmitri Pekker
If you know what’s good for you, you will run, not walk, to Chef Jay’s Tsubami before they get a couple of stars and double their prices!
They serve both Kaiseki (non-sushi chef’s selection courses) and traditional omakase. Both were excellent! The taste, originality, presentation, and intimate atmosphere were all exceptional! I go to many restaurants with tasting menus, and I was thinking recently that they all, while excellent, started to look and taste the same. Tsubame stood out!
The restaurant is intentionally minimalist, but no detail is overlooked! From a little coaster for your phone to the bird sounds piped into the bathroom.
And give some love to Raj, the maitre d! He’ll correctly guess your name from the reservation. Explain each dish. And he can make an intelligent conversation about everything from where to eat in New York to the future of AI!
I couldn’t be more impressed with this restaurant, and I think you won’t be either!
… moreThey serve both Kaiseki (non-sushi chef’s selection courses) and traditional omakase. Both were excellent! The taste, originality, presentation, and intimate atmosphere were all exceptional! I go to many restaurants with tasting menus, and I was thinking recently that they all, while excellent, started to look and taste the same. Tsubame stood out!
The restaurant is intentionally minimalist, but no detail is overlooked! From a little coaster for your phone to the bird sounds piped into the bathroom.
And give some love to Raj, the maitre d! He’ll correctly guess your name from the reservation. Explain each dish. And he can make an intelligent conversation about everything from where to eat in New York to the future of AI!
I couldn’t be more impressed with this restaurant, and I think you won’t be either!
itzelenaho
Tsubame, named after the Japanese word for swallow, is a reflection of Chef Jay’s roots and refined culinary vision. Starting his journey at just 12, Chef Jay now crafts kaiseki inspired omakase with unmatched attention to detail. The cozy, beautifully designed space sets the mood for a deep and personal dining experience. Every ingredient is carefully selected not just for quality, but for the BEST part of THAT quality. Let Tsubame guide you through the seasonal tasting menu sourced from around the world. Each course flows effortlessly into the next like a gentle stream from appetizer to dessert. With a constantly evolving menu based on season, Tsubame offers the best of the best with surprises and satisfaction every time.
… moreIvy C.
We had the pleasure of dining at Tsubame and were truly impressed by the impeccable service provided by Mr. Raj Basel. As the Guest Relations & Beverage Manager, Mr. Basel exemplified professionalism, grace, and an unwavering commitment to excellence.
From the moment we arrived, he welcomed us with warmth and genuine hospitality. His knowledge of the menu and thoughtful beverage recommendations greatly enhanced our dining experience. It was evident that Mr. Basel takes great pride in ensuring that every guest feels valued and cared for.
Thanks to his attentiveness and dedication, our evening at Tsubame was not only enjoyable, but truly memorable. We are deeply grateful for his outstanding service and look forward to returning soon.
… moreFrom the moment we arrived, he welcomed us with warmth and genuine hospitality. His knowledge of the menu and thoughtful beverage recommendations greatly enhanced our dining experience. It was evident that Mr. Basel takes great pride in ensuring that every guest feels valued and cared for.
Thanks to his attentiveness and dedication, our evening at Tsubame was not only enjoyable, but truly memorable. We are deeply grateful for his outstanding service and look forward to returning soon.
Berin Subaşı
We had the most incredible omakase experience at Tsubame last night. Everything — from the exceptional freshness and quality of the seafood to the flawless service — was simply outstanding. Every dish was a delightful surprise, beautifully presented and full of flavor. The attention to detail and warm hospitality made the evening feel truly special. We can’t wait to return and relive this unforgettable culinary journey. Highly recommended!
… moreWei
The new fall menu is super tasty. All the fish and shellfish was super fresh and flavorful. The Banana dessert was delicious and unique.
… moreJason Liang
One of the best kaiseki omakase spots out there! I took my fiancée here for her birthday and we both loved it!
We didn’t know this beforehand but found later on that Chef Jay was the owner of Gaijin and Koyo from Astoria. We use to go there all the time when we lived in Queens. We didn’t know Chef Jay owned it since it was Chef Mark and Chef Darry at the counters for all the time we went. They had one of the best omakase menus.
My fiancée and I were shocked that we somehow chose a restaurant that ended up being owned by the same chef from our favorite omakase restaurants.
… moreWe didn’t know this beforehand but found later on that Chef Jay was the owner of Gaijin and Koyo from Astoria. We use to go there all the time when we lived in Queens. We didn’t know Chef Jay owned it since it was Chef Mark and Chef Darry at the counters for all the time we went. They had one of the best omakase menus.
My fiancée and I were shocked that we somehow chose a restaurant that ended up being owned by the same chef from our favorite omakase restaurants.
Cathy Lam
By far the best Omakase I’ve had in the city! Chef Jay is extremely meticulous when it comes to hand-crafting every piece he prepared for us. Upon being seated we were served complimentary champagne. This isn’t your typical Omakase where the chef only serves nigiri pieces, each dish that we ate were packed full of flavor and super fufilling! I love that Tsubame also has a rotating menu depending on the season! I can’t wait to come back again! Thank you Chef Jay!
… moreC No
I had an unforgettable dining experience at Tsubame NYC, a hidden gem in Tribeca offering a kaiseki-inspired omakase. With only 10 seats at the counter, the atmosphere is intimate, making it feel more like a private dining experience than a typical restaurant. Watching Chef Jay meticulously prepare each dish right in front of me was mesmerizing—every movement was precise, and you could see the dedication behind each plate.
The food was incredible. They use seasonal ingredients flown in from Japan, and change their courses to reflect the seasons, which makes each course feel unique and special. One of my favorite bites was the Grilled Scallop and Winter Melon in Scallop Dashi as the “Yakimono” course. The perfectly grilled Japanese scallop was an island floating on top of rich and umami-filled broth. It was rich yet balanced, with a melt-in-your-mouth texture. Another standout was the “Gohan” course, which featured seasonal sushi selected by the chef himself – this time, he showcased delicious aji, mackerel, sweet shrimp, and more. Every bite was perfectly executed, from the fresh sashimi to the beautifully plated small dishes.
The experience felt elevated yet welcoming, and the individualized service was top-notch—attentive, knowledgeable, and very personable. If you’re looking for an omakase in NYC that blends tradition with innovation, Tsubame is a must-visit. Just make sure to book in advance—seats fill up fast! Highly recommend!
… moreThe food was incredible. They use seasonal ingredients flown in from Japan, and change their courses to reflect the seasons, which makes each course feel unique and special. One of my favorite bites was the Grilled Scallop and Winter Melon in Scallop Dashi as the “Yakimono” course. The perfectly grilled Japanese scallop was an island floating on top of rich and umami-filled broth. It was rich yet balanced, with a melt-in-your-mouth texture. Another standout was the “Gohan” course, which featured seasonal sushi selected by the chef himself – this time, he showcased delicious aji, mackerel, sweet shrimp, and more. Every bite was perfectly executed, from the fresh sashimi to the beautifully plated small dishes.
The experience felt elevated yet welcoming, and the individualized service was top-notch—attentive, knowledgeable, and very personable. If you’re looking for an omakase in NYC that blends tradition with innovation, Tsubame is a must-visit. Just make sure to book in advance—seats fill up fast! Highly recommend!
vicky xie
Just had an unforgettable dining experience at Tsubame Kaiseki Inspired Omakase, and it was absolutely phenomenal! Every dish was thoughtfully crafted, bursting with flavors, and beautifully presented by chef Jay .
Every bite was a work of art, and the attention to detail was impeccable.
This omakase is a culinary journey that shouldn’t be missed. Can’t wait to come back! ✨
✨ Sakizuke
Starting off strong with the luxurious Uni & Caviar on Shokupan—a rich, creamy bite that’s the perfect blend of ocean freshness and buttery toast. Absolute indulgence!
Hassun
Next up, the Toro Tartlet, Botan Ebi, and AnkimoEach bite was a delightful combination of textures and flavors, from the melt-in-your-mouth toro to the sweetness of the prawn and the silky monkfish liver. A trio that captures the essence of true omakase!
Yakimono
An absolute showstopper: Miyazaki A5 Wagyu with Cured Jidori Egg Yolk. The wagyu was so tender it practically dissolved in my mouth, while the egg yolk added an extra layer of umami richness. Couldn’t get enough of it!
Mushimono
The steamed Hotate & Jidori Egg Chawanmushi with Caviar*was a silky, savory dream. The custard was perfectly smooth, and the scallop’s sweetness with the caviar’s briny notes made this dish a highlight. ✨
Suimono
A light yet flavorful Madai, Lobster Mushroom & Awashi Dashi soup—delicate and comforting, with a hint of umami that lingered with every sip.
Gohan
The main rice course was a flavor bomb! Amaebi, Uni, Sujiko Donburi with a Seasonal Nigirizushi Selection was the ultimate taste of the sea. Fresh, vibrant, and full of flavor, this dish took me straight to Japan.
Mizumono
Dessert was a delightful Hokkaido Milk Panna Cotta with Kuromitsu & Fig, followed by a refreshing slice of Japanese melon and a warm cup of matcha. The perfect sweet ending to this exquisite meal.
… moreEvery bite was a work of art, and the attention to detail was impeccable.
This omakase is a culinary journey that shouldn’t be missed. Can’t wait to come back! ✨
✨ Sakizuke
Starting off strong with the luxurious Uni & Caviar on Shokupan—a rich, creamy bite that’s the perfect blend of ocean freshness and buttery toast. Absolute indulgence!
Hassun
Next up, the Toro Tartlet, Botan Ebi, and AnkimoEach bite was a delightful combination of textures and flavors, from the melt-in-your-mouth toro to the sweetness of the prawn and the silky monkfish liver. A trio that captures the essence of true omakase!
Yakimono
An absolute showstopper: Miyazaki A5 Wagyu with Cured Jidori Egg Yolk. The wagyu was so tender it practically dissolved in my mouth, while the egg yolk added an extra layer of umami richness. Couldn’t get enough of it!
Mushimono
The steamed Hotate & Jidori Egg Chawanmushi with Caviar*was a silky, savory dream. The custard was perfectly smooth, and the scallop’s sweetness with the caviar’s briny notes made this dish a highlight. ✨
Suimono
A light yet flavorful Madai, Lobster Mushroom & Awashi Dashi soup—delicate and comforting, with a hint of umami that lingered with every sip.
Gohan
The main rice course was a flavor bomb! Amaebi, Uni, Sujiko Donburi with a Seasonal Nigirizushi Selection was the ultimate taste of the sea. Fresh, vibrant, and full of flavor, this dish took me straight to Japan.
Mizumono
Dessert was a delightful Hokkaido Milk Panna Cotta with Kuromitsu & Fig, followed by a refreshing slice of Japanese melon and a warm cup of matcha. The perfect sweet ending to this exquisite meal.
Jackie Tran
Tsubame is an absolute gem. The space is beautifully decorated—elegant yet warm—and the intimate setup makes the whole dining experience feel personal and special. The kaiseki menu was stunning from start to finish, with each course thoughtfully crafted around the season and the freshest available ingredients. Every bite felt intentional and balanced.
The pricing was very fair for the quality and care that goes into each dish, and the staff were incredibly friendly and attentive without ever feeling intrusive. Their explanations of the courses and genuine enthusiasm for the food added so much to the evening.
Overall, Tsubame delivered a perfect balance of atmosphere, flavor, and hospitality. I can’t wait to come back for another seasonal menu.
… moreThe pricing was very fair for the quality and care that goes into each dish, and the staff were incredibly friendly and attentive without ever feeling intrusive. Their explanations of the courses and genuine enthusiasm for the food added so much to the evening.
Overall, Tsubame delivered a perfect balance of atmosphere, flavor, and hospitality. I can’t wait to come back for another seasonal menu.