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Muku (“無垢”), meaning “purity” or “innocence,” is a Japanese restaurant in New York City led by award-winning Chef Manabu Asanuma, whose experience spans acclaimed kitchens in New York, Japan, and Taiwan. Rooted in seasonality, simplicity, and intention, Muku draws inspiration from kaiseki while celebrating goho – the five classical techniques of Japanese cooking: raw, grilled, simmered, steamed, and fried. Each dish is crafted with restraint, using only what enhances the true character of the ingredients, resulting in a focused, expressive cuisine that honors tradition while offering a refined, modern Japanese dining experience.
Address and Contact Information
Address: 412 Greenwich St Penthouse B, New York, NY 10013
Phone: (212) 542-3896
Website: https://www.restaurantmuku.nyc/
Menu Photos
Order and Reservations
Reservations: opentable.com
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Muku – New York – a MICHELIN Guide Restaurant
Muku – a One Star: High quality cooking restaurant in the 2025 MICHELIN Guide USA. Free online booking on the MICHELIN Guide’s official website.
Muku Restaurant – New York, NY | OpenTable
Muku (“無垢”), meaning “purity” or “innocence,” is a Japanese restaurant in New York City led by award-winning Chef Manabu Asanuma, whose experience spans …
Reviews
Jing Yang
It was a very delicious kaiseki meal at Muku. It’s a bit more understated than the other Kaiseki places of a similar price point in terms of presentation and pulling out all the stops. It doesn’t look very fancy but it’s still super delicious. Muku has a more like it was made at home taste but still elevated. Service was good. What stood out to me was the white miso soup, wagyu, crab rice and the orange soda/sake ice cream dessert. But they could’ve served another mini dessert course and given diners a little treats bag to go that all the other restaurants are doing.
… moreD W
Went for the seasonal menu focused on crab, was excellent. Felt no different than a high end kaiseki joint in Japan (aside from price).
Standard repertoire of Japanese dishes, with the more unique offerings being the fried tempura dish and the ‘hometown’ soba.
Was very surprised to hear that the chef changes menu monthly, which sounds exhausting from a creativity perspective, but mad respect. Looking forward to trying future menus out for sure.
The somm was also 100/10.
… moreStandard repertoire of Japanese dishes, with the more unique offerings being the fried tempura dish and the ‘hometown’ soba.
Was very surprised to hear that the chef changes menu monthly, which sounds exhausting from a creativity perspective, but mad respect. Looking forward to trying future menus out for sure.
The somm was also 100/10.
Andy X
I’ve been to Muku twice at this point and chef Asanuma never failed to impress us with their innovative menu. The quality of the food was supreme, the service top notch, and the ambiance cozy and relax. I especially enjoyed the chatter with the chef and the sous chef who came all the way from Japan just for the month.
… moreChris Y
This is probably the best Kaiseki/Nihonryori style restaurant in NYC. Chef Manabu showcases seasonal flavors in a very balanced and beautiful way. Menu changes almost weekly or biweekly so there is always a pleasant surprise.
… moreC J
Birthday celebration dinner at Muku. Was excited to try this new kaiseki place. Food was excellent and very refined. Not sure it was worth the price tag that comes along with it but maybe for special occasions!
… moreXinyao Chang
9 visit-
Greatness speaks for itself
Muku’s crab, autumn’s most glorious and worthwhile indulgence. And chef Manabu, my best chef, always and forever
… moreGreatness speaks for itself
Muku’s crab, autumn’s most glorious and worthwhile indulgence. And chef Manabu, my best chef, always and forever
korra dale
Exceptional kaiseki experience at Muku in Tribeca—pure, refined Japanese cuisine that feels special. The seasonal tasting menu was outstanding: foie gras chawanmushi silky and luxurious, hairy crab in shio-koji fresh and balanced, wagyu shabu shabu rich with deep broth, and the mont blanc dessert a beautiful, nutty finish. Every course showcased precision and seasonality.
Service was thoughtful and knowledgeable (chef interactions added warmth), though pacing can feel deliberate in the small space. Atmosphere is serene and elegant—intimate 10-seat counter, calm vibes like a quiet Japanese inn, perfect for a focused, special-occasion meal.
… moreService was thoughtful and knowledgeable (chef interactions added warmth), though pacing can feel deliberate in the small space. Atmosphere is serene and elegant—intimate 10-seat counter, calm vibes like a quiet Japanese inn, perfect for a focused, special-occasion meal.
YUAN FANG
Overall enjoyed it. The add-on crab curry was a bit small but tasted good. Left feeling comfortably full and satisfied.
… moreMoody Cat
I went to special Muku menu on art of crab and while there are some standouts like crab with foie gras and soba noodles in crab sause (these were best crab dishes), duck with rice is clearly best of all dishes as it is cooked rare and very flovorable. I find it strange this is best dish since it’s art of crab, nonetheless, a unique experience since usually Omakases always include sushi but here all cooked dishes. Most dishes don’t really work for me and some flavorless. Grilled crab legs have so little meat that I feel if I ordered half pound at seafood restaurant, I wud be more satisfied.
Overall, I feel it is not good value since this is very expensive tasting menu and you know when they charge double the price for beer.
Service is not bad but I find these places too stuffy especially when server announces each dish behind you which is not the worst thing but some servers are just too close to you and not respecting personal space. I find it best when chef or someone announce and serve dish behind counter since you can look at them while they speak and there is space between you and server.
Ambiance is too bright ala traditional Omakase but I feel a fusion ambiance is best or at least match nice dim lighting with their parent restaurant next door.
… moreOverall, I feel it is not good value since this is very expensive tasting menu and you know when they charge double the price for beer.
Service is not bad but I find these places too stuffy especially when server announces each dish behind you which is not the worst thing but some servers are just too close to you and not respecting personal space. I find it best when chef or someone announce and serve dish behind counter since you can look at them while they speak and there is space between you and server.
Ambiance is too bright ala traditional Omakase but I feel a fusion ambiance is best or at least match nice dim lighting with their parent restaurant next door.
Tom M
This would be one of the top restaurants in Tokyo as well. Amazing!
… more