Tucked away in the basement of The Kitano Hotel in New York City, Hakubai Restaurant is a cozy, intimate Japanese restaurant that specializes in Kaiseki cuisine. Kaiseki - a traditional multi-course dining experience - highlights delicate small Japanese dishes served on an array of porcelain, pottery, and lacquer dishware at carefully timed intervals. Indulge in the culinary ingenuity of Executive Chef Yukihiro Sato, who combines the best seasonal ingredients with a breathtaking presentation that will delight your eyes and palate.
First Course: Appetizers
Served on a wooden tray, the appetizer includes an assortment of small dishes like creamy, smooth tofu with nutty sesame flavor, tender duck breast topped with a dollop of mustard, deep-fried tilefish soaked in vinegar sauce with pickled radish, and lobster & asparagus with yolk sauce.
Second Course: Sashimi
The second course of assorted sashimi highlights the freshest fish of the day, such as the lightly seared fatty tuna, thinly sliced fluke, and plump scallop topped with salmon roe. These melt-in-your-mouth sashimi is garnished with grated radish, scallion, or petal-shaped radish.
Third course: Steak, Tempura, and Noodle
The third savory course is a dual play on warm and cold dishes. The perfectly cooked Miyazaki Wagyu steak flaunts tantalizing buttery flavor, while the deep-fried shrimp rolled with shiso and seaweed is no ordinary tempura. The green tea soba noodle salad topped with crunchy buckwheat adds a refreshing note to the palate.
Main Course: Sushi
The main course of premium assorted sushi is every sushi connoisseur’s dream. Imagine high quality, fresh sushi like toro, trout with shisho, ebi, seared whitefish, and eel blanketing perfectly seasoned sushi rice with wasabi.
Final Course: Dessert
The final dessert course features three treats – such as black sesame ice cream, earl grey sherbet, and green tea kuzu mocha – to end the experience on a sweet note.
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