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30 Hudson St. (Duane St.) Send to Phone
212-791-3771 | Menu
Kaiseki small-plate artistry by David Bouley in TriBeCa.


Lunch Tues.-Sat., Dinner Mon.-Sat.

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

THIS RESTAURANT IS CLOSED Brushstroke Restaurant Review

: You’d never guess what was going on behind the rice paper-shrouded windows at 30 Hudson Street, but there’s serious food and saké artistry happening. This 15-years-in-the-making partnership between David Bouley and Yoshiki Tsuji of The Tsuji Culinary Institute of Osaka takes Japanese kaiseki dining to a new level. Reserve a table in the main blonde-wood dining room unless you’re solely interested in the 11-course Sushi Kaiseki at the sushi bar, which presents raw, steamed, cured and cooked fish ($125). Be sure to browse the bar, however, and take note of the thousands of books shelved spine-out that comprise the walls. But sit at the open-kitchen counter (highly recommended) or the tables rimming it and watch the magic. At dinner, choose the eight-course seasonal kaiseki and the rest is up to the chefs. The knowledgeable saké sommelier will arrange pairings from the menu of about 70 choices, or recommend an equally appropriate cocktail. Among the dishes to experience are Pacific oyster and uni with lemon foam, and rabbit sakura mochi complemented by dashi broth. Heartier selections like Miyazaki Wagyu sirloin, charcoal grilled, with honey wine sauce are balanced by sashimi and airy desserts such as lychee and Japanese saké sorbet. Small plates range from light to heavier, all to astonishing effect. An equally inventive eight-course vegetarian menu brings inspired choices, perhaps black truffle soba with seaweed ankake. An à la carte menu is also available. This is a restaurant for foodies and for special occasions.

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Read GAYOT's review.