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Hakubai Japanese Restaurant – Experience Authentic Japanese Cuisine in the Heart of New York City. Discover the best of traditional and contemporary Japanese dining at hakubai Japanese restaurant. Located in the vibrant NYC neighborhood, we offer a curated menu featuring omakase kaiseki, fresh sushi, sashimi, wagyu, tempura, a la carte menu and seasonal Japanese delicacies, all prepared with the finest ingredients. Whether for an intimate evening or a special celebration, hakubai Japanese restaurant provides an unparalleled dining experience, complete with impeccable service and a serene ambiance. Experience the art of Japanese cuisine at hakubai Japanese restaurant – where every dish is a masterpiece.
The Kitano hotel’s eatery offers Japanese fare & ancient Kaiseki cuisine tasting menus.
Address and Contact Information
Address: 66 Park Ave, New York, NY 10016
Phone: (212) 885-7111
Website: http://www.hakubainyc.com/
Menu Photos
Order and Reservations
Reservations: resy.com
Photo Gallery
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Reviews
Pinkmosca2
Hakubai in the basement of The Kitano Hotel is excellent. The food is really good, and our server, Sol, took great care of us and made sure we had everything we needed. Their cocktails and desserts are really, really good too. Definitely a great dining experience.
… moreWei
We had the kaiseki set. Food was okay but service is super slow. We sat down at 6:15 but didn’t finish until almost 10pm. The dining room was empty prob only like three tables and nobody at the counter. No server was on the floor half the time took them long time to clear plates and had to flag them down to get their attention. Also make sure to double check your receipt before you give them your card because I gave them my card to pay and they charged me for five glasses of champagne when I only ordered three. I wouldn’t have noticed if I didn’t double check the receipt. It started out good but the slow service/attention and overcharging definitely ruined the whole experience for us. The server was also inexperienced don’t really know about the menu, it was surf clams on the dish but server said it was abalone. The manager had the nerve to tell the cc company to charge us the tip we wrote for the original bill instead of giving us the new bill to write the new tip amount, had to let them know to put 20% of the new bill. Went happy left disappointed.
… moreGenevieve Dunn
Excellent food, but our server misremembered our drinks and add ons. It’s located in the basement of a hotel.
All the fish was very fresh. The courses aren’t too sizeable either. The best was the wagyu, perfectly tender. The crab rice was good, had a slight citrus flavor and salmon roe too.
We sat at the counter, but there wasn’t really much to watch as only the starter raw courses and desserts are prepared there. Everything else is made in the back kitchen and brought out, so I think choosing a table is just as fine.
… moreAll the fish was very fresh. The courses aren’t too sizeable either. The best was the wagyu, perfectly tender. The crab rice was good, had a slight citrus flavor and salmon roe too.
We sat at the counter, but there wasn’t really much to watch as only the starter raw courses and desserts are prepared there. Everything else is made in the back kitchen and brought out, so I think choosing a table is just as fine.
Evan Pickett
Excellent food and presentation was novel. Service was good but felt like the attentiveness of the staff was just a notch down where it should have been. Atmosphere comes off as classy but seats were just a little uncomfortable. Worst part was that there were some bugs flying around and I had to worry about them getting into my food. Not like an infestation but gnats and I spotted a fly. Despite all of this, I still had a good time and really enjoyed the food. Sashimi was fresh and alcohol selection was large. My favorite part might have been the desert courses (tasty, cute, very refreshing- particularly the strawberry shortcake) which I have attached pictures of in addition to the main courses.
… moremaho omotani
Such an amazing experience. Each dish so beautifully presented like jewels, so perfectly prepared. Every bite is full of surprises and you just find yourself trying to absorb everything from the masterful art of flavor and texture in your mouth, in this very calm almost therapeutic atmosphere.
Definitely recommend the counter if you are a small party. It’s fun to watch the magic happen in front of you.
… moreDefinitely recommend the counter if you are a small party. It’s fun to watch the magic happen in front of you.
Angela C
Been missing good Japanese food ever since I came back from my Japan trip. I left hakubai disappointed last night . Food was overall below average and nothing to note that was outstanding. however , Ingredients were fresh . My a5 wagyu was a bit overcooked and a bit chewy. Saw the table next to ours and theirs was cooked perfectly pink . The only dish that I enjoyed was the steam egg with uni . The steamed egg was silky smooth . There was a gentleman whom I assume is the manager walking around asking each table how the food was and he didn’t bother to come to our table .I thought that was odd…
… moreKana Higuchi
Hakubai is as close as one can get to Japan in New York City. The atmosphere, the service, and the decor are understated in a way that feels very Japanese. And of course, the food is excellent.
The sushi comes out at the right temperature and the rice to fish ratio is ideal (not too much rice). The fatty tuna was my favorite of the evening.
The wagyu fillet is the best steak I’ve had in NYC. It’s both lean and tender. I wouldn’t describe it as “melt in your mouth”, but a comfortable and gentle chew is all you need to get it down. It comes paired with ponzu. We requested wasabi + soy sauce, which we prefer.
The service staff were very thoughtful. We ordered the assorted seafood and vegetable tempura under the impression that it came with matsutake mushrooms. When it didn’t come out with the mushrooms, they offered us a complimentary serving of them.
The service structure feels a bit odd, in that we watch the sushi chef prepare our order in front of us at the counter, but instead of handing it right over to the customer, they set it behind the counter until a server is available to bring it over. The short wait time certainly didn’t affect the quality of the meal. However, I think this system could be refined such that the customer isn’t left watching their prepared food sit 3 yards away from them until someone brings it over.
… moreThe sushi comes out at the right temperature and the rice to fish ratio is ideal (not too much rice). The fatty tuna was my favorite of the evening.
The wagyu fillet is the best steak I’ve had in NYC. It’s both lean and tender. I wouldn’t describe it as “melt in your mouth”, but a comfortable and gentle chew is all you need to get it down. It comes paired with ponzu. We requested wasabi + soy sauce, which we prefer.
The service staff were very thoughtful. We ordered the assorted seafood and vegetable tempura under the impression that it came with matsutake mushrooms. When it didn’t come out with the mushrooms, they offered us a complimentary serving of them.
The service structure feels a bit odd, in that we watch the sushi chef prepare our order in front of us at the counter, but instead of handing it right over to the customer, they set it behind the counter until a server is available to bring it over. The short wait time certainly didn’t affect the quality of the meal. However, I think this system could be refined such that the customer isn’t left watching their prepared food sit 3 yards away from them until someone brings it over.
Restaurant Groupie
The new revamp of Hakubai is definitely worthy of Michelin stars. I used to frequent this restaurant in the Kitano hotel decades ago and the new iteration is sleek and elegant. The food is impeccably executed with premium ingredients sourced from Japan on gorgeous plateware. Even the chopsticks are from special trees! Really enjoyed the tasting menu here with top notch service.
… moreJosephine Lee
We came, we saw, we kaiseki-ed.
You can scroll to the bottom of my review to see what we got. Suffice it to say, I’ve been searching for a kaiseki spot as wonderful as the now-decreased Sugiyama that used to exist in NYC. But with omakase hogging all the Japanese spotlight (why?), there’s little incentive in the restaurant world to open places dedicated to this highest style of Japanese cuisine.
Thank you Hakubai for being the maverick, for renovating to new levels of elegance, and for showcasing Japanese haute cuisine at a time when too many sheeple are paying inflated prices for nigiri and thinking THAT is Japanese fine dining.
The classic Japanese traits of craftsmanship, perfectionism and attention to detail are on full display here. Sit at the bar or don’t even bother coming. Try one of their inventive cocktails ($22+) such as the Kiku, which is made with chrysanthemum rum, orange, honey, lemon, seedlip grove, and milk.
And come before they realize that $195 for 11 courses (for a KAISEKI!) is actually really low and start hiking up their prices.
…………………………………………..
Our winter menu:
– Sakizuke: crab miso
– Zensai: ezo awabi, komochi kombu, ankimo
– Mushimono: uni chawan-mushi
– Otsukuri: sashimi
– Takiawase: winter vegetables, chrysanthemum dashi
– Onsai: kinmedai kenchin
– Yakimono: A5 wagyu, tamamiso
– Oshokuji: hitsumabushi, ochazuke, akadashi, pickles
– Mizugashi: yogurt sorbet, shiso jelly, buddha’s hand
– Omokashi: strawberry shortcake
– Ocha: dorayaki, bonbon, yuzu tartelette
… moreYou can scroll to the bottom of my review to see what we got. Suffice it to say, I’ve been searching for a kaiseki spot as wonderful as the now-decreased Sugiyama that used to exist in NYC. But with omakase hogging all the Japanese spotlight (why?), there’s little incentive in the restaurant world to open places dedicated to this highest style of Japanese cuisine.
Thank you Hakubai for being the maverick, for renovating to new levels of elegance, and for showcasing Japanese haute cuisine at a time when too many sheeple are paying inflated prices for nigiri and thinking THAT is Japanese fine dining.
The classic Japanese traits of craftsmanship, perfectionism and attention to detail are on full display here. Sit at the bar or don’t even bother coming. Try one of their inventive cocktails ($22+) such as the Kiku, which is made with chrysanthemum rum, orange, honey, lemon, seedlip grove, and milk.
And come before they realize that $195 for 11 courses (for a KAISEKI!) is actually really low and start hiking up their prices.
…………………………………………..
Our winter menu:
– Sakizuke: crab miso
– Zensai: ezo awabi, komochi kombu, ankimo
– Mushimono: uni chawan-mushi
– Otsukuri: sashimi
– Takiawase: winter vegetables, chrysanthemum dashi
– Onsai: kinmedai kenchin
– Yakimono: A5 wagyu, tamamiso
– Oshokuji: hitsumabushi, ochazuke, akadashi, pickles
– Mizugashi: yogurt sorbet, shiso jelly, buddha’s hand
– Omokashi: strawberry shortcake
– Ocha: dorayaki, bonbon, yuzu tartelette
Tian Xu
3stars for desserts. It’s 350 per person after tax/tips but the food was not so good. My friend and I both disliked the sauce and the chirashi they had. The dessert was pretty good.
… more